Roasted Butternut Squash is one of those simple pleasures that I look forward to every Fall and Winter. Come and find out how to roast butternut squash in various ways along with 7 flavor combinations that are seriously SO good!

For another delicious squash recipe, try my Squash Tempora

Roasted Butternut Squash slices ready to eat

Have you ever picked up squash at the store, brought it home, and then have no idea what to do with it? It used to happen to me too. But don’t worry. Those days are over. I am here to help you. First off, check out my post on how to peel and cut squash. And then come back and find out the many ways to cook butternut squash and 7 different flavor variations! 

Roasting butternut squash caramelizes the sugars in the squash and deepens its flavor. Slow roasting the squash is the key to great flavor with a smooth, creamy interior. But how do you achieve these results? Well, there are quite a few ways to make roasted butternut squash. Let’s get started. 

Folks just love this recipe! Christina, a reader, said: 

This is definitely the perfect fall side dish! I couldn’t get enough!

Roasted Butternut Squash

Roasted Butternut Squash on a Thanksgiving table

Roasted Butternut Squash Recipe Questions Answered: 

I’ve compiled a list of the most common butternut squash questions to help you on your journey to make the best-roasted butternut squash recipe!

Is roasted butternut squash healthy?

It is a vegetable so of course, it is healthy. It is full of Vitamin A, fiber, potassium, magnesium, and is fat-free. So go enjoy this yummy healthy vegetable and use it in lots of butternut squash recipes! 

Can you eat the skin of roasted butternut squash?

Technically, yes. But you’re not going to want to. Let me explain. 

Yes, you can eat the skin of roasted butternut squash, it’s not going to harm you BUT it is rather unpleasant. No matter how much you roast the sucker, the skin will be tough, needing some extra chewing and it won’t exactly taste good. It can also be stringy and very difficult to cut. 

If you’re looking for a shortcut in prepping butternut squash, then I suggest you follow my directions for roasting whole or sliced butternut squash below. 

*DID YOU KNOW? The thick skin of butternut squash helps keep the interior of the squash firm for 3-4 months after it’s harvested. Yes, the skin is a pain to deal with BUT it’s a great produce item to have in your pantry for the fall and winter months without it going bad! So stock up when you see them go on sale at the grocery store. (HINT: the price usually gets slashed drastically right after Thanksgiving). 

Overhead picture of a butternut Squash Cut in Half

How long do you cook butternut squash in the oven?

It depends on how the squash is prepared, how it’s cut (or not cut), what you’re cooking the squash in, and the level of browning that you’re going for all come into play here. 

How long does it take to roast butternut squash cubes? 

When the squash is cut into 1/2-inch cubes, it takes the butternut squash approximately 20 minutes to become tender. This is a good point if you’re going to use the squash in a salad (like my fabulous Thanksgiving Salad). 

If you want the butternut squash cubes to be soft and the edges browned, then you will need to roast the squash for about 45-50 minutes, tossing the cubes halfway through roasting. 

Close up picture of Roasted Butternut Squash Cubes

How to Roast Butternut Squash – The Ultimate Guide:

Below you’ll find all of the various ways to roast/cook butternut squash. Let me know if I missed anything! 

How to Make Roasted Whole Butternut Squash:

  1. Preheat your oven to 425 degrees F, and lightly spray a baking dish that’s big enough to hold the squash with nonstick cooking spray.
  2. Place the squash in the dish and poke the squash 8-10 times with a sharp knife.
  3. Roast until when a knife is inserted into the squash cuts like it’s going through butter, about 60-70 minutes.
  4. Let the squash cool for about 15 minutes, and then use a sharp knife to cut it in half length-wise, scoop out the seeds, and then scoop the flesh into a serving bowl.
  5. Use the spoon to break apart some of the chunks. After that, sprinkle with salt and pepper and top with a pad of butter. Serve. 

Beautiful Butternut Squash on wooden cutting board.

How to Make Roasted Cubed Butternut Squash: 

Just follow the recipe card at the bottom of this post for my simple recipe! 

How to Make Roasted Sliced Butternut Squash: 

I think this is my favorite way to serve butternut squash because there isn’t as much cutting involved and the slices look so pretty on the plate.

  1. First, cut off the ends of the squash and peel the entire squash with a strong vegetable peeler.
  2. Next, slice the squash in half lengthwise and cut into 1-inch slices.
  3. Spread the squash slices out onto a baking sheet covered in foil.
  4. Toss the slices in 3 tablespoons of olive oil and 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  5. Finally, arrange the squash into an even layer and bake for 30 minutes in a 400 degree F oven, turning the squash once after 15 minutes of roasting. 

You can dress up the butternut squash as I did in the picture below by sprinkling the roasted slices with red pepper flakes (optional), roasted pumpkin seeds, freshly cracked pepper, flaky sea salt, and fresh chopped herbs like parsley and thyme. 

Roasted Butternut Squash with Pumpkin Seeds

How to Make Roasted Butternut Squash Halves: 

  1. Preheat the oven to 400 degrees F, and line a baking sheet with foil. Spray the foil with cooking spray and lay the squash halves, cut side up, on the baking sheet.
  2. Bake until the squash is easily pierced with a fork, about 50-60 minutes.
  3. Let the squash cool for at least 15 minutes before handling it.
  4. Next, use a fork to remove the skin.
  5. Finally, place the squash into a serving dish and use the fork to break the squash apart into smaller pieces. After that, sprinkle with salt and pepper and top with a pad of butter. 

OPTIONAL: You can brush the squash with melted butter, salt, pepper, and a little bit of brown sugar right before baking. 

Caramelized Butternut Squash on a baking sheet

How to Make Convection Oven Roasted Butternut Squash: 

  1. Preheat the convection oven to 375 degrees F.
  2. Cut, peel, and dice the squash into 1/2-inch cubes. Toss with olive oil, and salt and pepper.
  3. Bake on a baking sheet brushed with 1-tablespoon of olive oil for 10-20 minutes or until tender and the desired browning has been reached. 

How to Make Slow-Cooker Roasted Butternut Squash: 

This is by far the easiest way to roast the squash as no peeling or cutting is needed until after the squash is cooked, and good and soft! It’s a great cooking method for when you want to make a puree. 

  1. Simply place the washed whole squash in a slow cooker and cook on HIGH for 3-5 hours or on LOW for 6-8 hours or until tender.
  2. Remove the squash from the slow cooker and let it cool down for 15 minutes.
  3. Then, cut the squash in half, remove the seeds, and scoop out the flesh.

How to Microwave Roasted Butternut Squash: 

While this method is technically cooked and not roasted, it’s great for when you are going to puree the squash.

  1. Peel and cut the butternut squash into 1/2-inch cubes and place them in a large microwave-safe bowl.
  2. Cover the bowl very tightly with plastic wrap and cook on HIGH for 15-20 minutes, or until the squash is fork-tender. 

Butternut Squash Cubes on a baking sheet ready to be roasted in the oven.

7 Roasted Butternut Squash Flavor Combinations: 

NOTE: Most of the flavor combinations below use the roasted cubed butternut squash recipe at the bottom of this post as the base. All of these flavor combinations make for delicious Thanksgiving or Christmas side dishes! 

  1. Brown Sugar and Butter: In the recipe below, use melted butter (you can also use browned butter, yum!) instead of olive oil and toss the squash cubes with 1/4 cup of brown sugar. 
  2. Browned Butter and Nuts: Follow the recipe below, but use browned butter instead of olive oil. While the squash cooks, toast 1/3 cup of chopped nuts (think hazelnuts, pecans, almonds, pine nuts, or walnuts). Toss the toasted nuts with 1 tablespoon of melted butter, 1 Tablespoon of lemon juice, and 1 tablespoon of freshly chopped herbs (think chives, parsley, thyme, etc). Finally, sprinkle the nut mixture over the squash right before serving. 
  3. Goat cheese and maple: Make the roasted butternut squash as per the directions below. When the squash comes out of the oven sprinkle with 1/3 cup of crumbled goat cheese, 2 tablespoons of real maple syrup, and 1/4 cup of toasted nuts (think hazelnuts, pecans, almonds, pine nuts, or walnuts). If you want a bit of heat or flavor boost, then toss with a pinch or 2 of cayenne pepper, SO GOOD! 
  4. Honey, Lime, and Cilantro: During the winter when I’m cooking up our favorite chicken tacos, I sometimes make this butternut squash flavor variation as a side dish. I roast the squash cubes are per the recipe below with the following additions: toss the cubes with 1 teaspoon of cumin and 1/4 teaspoon of chili powder right before the squash goes into the oven. Once the squash is done roasting, whisk together a mixture of 1 tablespoon of honey, 1 tablespoon of lime juice, 1 tablespoon of olive oil, and 1 tablespoon of chopped fresh cilantro. Finally, transfer the squash to a serving dish and toss with the honey mixture and sprinkle with 2 tablespoons of crumbled cotija cheese. 
  5. Shallots and Herbs: Prepare the squash as per the directions below, and toss the squash with 3 large sliced shallots right before roasting. Stir the squash and shallots every 15 minutes while they roast. Right before serving, sprinkle with 1 tablespoon of freshly chopped herbs (think thyme or parsley). 
  6. Apple, Fennel, and Cranberry: Prepare the squash as per the directions below, but right before roasting toss the squash with 2 peeled and cubed granny smith apples, 1 cubed fennel bulb, and 1/2 cup of dried cranberries. You’ll want the squash, apple, and fennel cubes to be the same size. Finally, roast for about 50-60 minutes, and season with salt and pepper before serving. 
  7. Puree with Sage and Nuts: Follow the roasting time for pureeing butternut squash in the recipe below. While the squash is roasting, melt 4 tablespoons of butter together with 1 teaspoon of freshly minced sage. Puree the squash in a blender or with an immersion blender with the butter and sage mixture. Transfer the puree to a serving bowl and season to taste with salt and pepper. Finally, top with 2 tablespoons of your favorite toasted nuts. 

If you have a tried and true flavor combination that you love, leave me a comment below so I can try it out! 

Butternut Squash Slices with Herbs fresh out of the oven.

What goes well with butternut squash?

Cook’s Note – Roasted Butternut Squash Recipe:

  • Peeling and cutting butternut squash can be a task! For more detailed directions on how to do so, check out my How to Peel and Cut Butternut Squash Tutorial! 
  • Depending on the size of the squash that you use, you will have 2-3 cups of roasted butternut squash pieces. 
  • I find that the best way to scoop out the seeds from the butternut squash is to use a large metal spoon or an ice cream scoop. 

Disclosure: This post includes affiliate links.  

Cook’s Tools:

  • Large, sharp chef’s knife
  • cutting board
  • vegetable peeler
  • baking sheet
  • pastry brush          

Picture collage of butternut squash for Pinterest.

Check out these other posts that include squash:

Roasted Butternut Squash Cubes recipe
5 from 12 votes

Simple Roasted Butternut Squash Cubes

Author Jillian - a Food, Folks and Fun original!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
6 people
Roasted Butternut Squash is one of those simple pleasures that I look forward to every Fall and Winter. Come and find out how to roast butternut squash in various ways along with 7 flavor combinations that are seriously SO good!



  • First, move the oven rack to the middle position and preheat the oven to 400 degrees F.
  • Then, line a baking sheet with foil and brush with 1 tablespoon of olive oil, and set aside.
  • Next, cut off the top and bottom of the squash. With a strong vegetable peeler, peel off the squash’s skin and discard.
  • Then, using a long, strong chef’s knife, cut the butternut squash in half right down the middle. Remove and discard the seeds.
    Butternut Squash sliced in two
  • Next, cut the squash into 1/2-inch pieces, and place them on your prepared baking sheet.
    Cubed Butternut Squash
  • Then, drizzle the remaining 2 tablespoons of olive oil over the squash. Sprinkle the salt and pepper over the butternut squash, and use your hands to coat the squash pieces in the olive oil, salt, and pepper.
    Butternut Squash drizzled with oil
  • Finally, if you’re using the squash for a salad (like my Thanksgiving Salad recipe), then roast the squash in the oven for 20-25 minutes (tossing the pieces at the 10-minute mark), or until the squash is tender. If you plan on pureeing the squash, then roast for 45-55 minutes, or until the butternut squash pieces are soft and beginning to brown on the edges.
    Butternut Squash Cubes ready for the Oven


Serving: 0.5cups | Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Sodium: 199mg | Potassium: 440mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13320IU | Vitamin C: 27.3mg | Calcium: 63mg | Iron: 1mg

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Recipe Rating


  1. Christina says:

    This is definitely the perfect fall side dish! I couldn’t get enough!

    1. So glad you loved it!

  2. Wilhelmina Wessel says:

    This squash is roasted to perfection! The crispy edge bits are favorite part!

    1. Yes, my favorite part as well!

  3. My mother grew our butternut and acorn squash in her own garden, so we always had a lot of it through the winter months. She would simply cut it in half, scoop out the seeds, and put butter and brown sugar where the seeds had been. Everyone at the table got their own squash half, and we ate it right out of the skin. I loved this as a kid. It was delicious and fun! Sometimes she saved the seeds and roasted them like pumpkin seeds. Do you know if squash seeds have the same nutritional value as pumpkin seeds? They sure tasted the same. I’ve tried to save the seeds as an adult, but it’s kind of a pain. Do you have any tips on how to do that? Thx.

    1. Yum, I love the simple preparation that your grandmother did for butternut squash, it sounds like you have some fond memories. I don’t know the nutritional value of squash seeds, I’ll have to go look that up!

  4. Love how simple and delicious this recipe looks!!

  5. I love roasted butternut squash! What a fantastic guide on all the ways to roast it. Delicious flavour combos too.

  6. Hani Eriani says:

    Hey Jillian, thank you for sharing detailed tips to make roasted butternut squash! Your instructions are easy to follow. From the recipe, I would choose maple syrup for drizzling because I like it more than honey. 🙂

    1. You’re so welcome, and I’m so glad these tips will come in handy for you.

      P.S. Maple syrup is my favorite for drizzling, too!

  7. Such a great guide! I love all the flavor combinations you included. The goat cheese maple and brown sugar butter sound incredible!

  8. Ohhhhhhhhh yes please!! I love this recipe. It issuper healthy and such a great side dish. You can serve it with anything. I think you are right and this is perfect for thanksgiving or Christmas dishes!

    1. So glad you love this recipe! 🙂

  9. This is a really yummy recipe!!

  10. Absolutely perfect with a drizzle of maple syrup and a sprinkling of sea salt. Thanks for sharing!

  11. This is so helpful! I never really knew how to cut butternut squash but this lays it out perfectly!

    1. So glad this was helpful!

  12. Shadi Hasanzadenemati says:

    I just love butternut squash! Thank you for this complete tutorial!

  13. Renee Goerger says:

    Butternut squash is my favorite of all the winter squash. This recipe is easy and delicious. It’s a perfect side dish for Thanksgiving!

    1. I agree, and a lot healthier than other side dishes at Thanksgiving.

  14. Great movie night snacks, makes the whole house smell nice.