One of the easiest and most flavorful recipes to make with butternut squash is this Oven roasted butternut squash. This savory butternut squash roast is so delicious that you will find yourself coming back for more. Also this roasted squash is a vegan as well as gluten free recipe.
Butternut squash is one of our ever-favorite vegetable. The possibilities of cooking with the squash are unlimited and I use it in many recipes from different cuisines.
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When I first came to US some 21 years back, I missed the yellow pumpkin that I love back in India. When I was talking about how much I missed parangikkai (yellow pumpkin), someone suggested that I try the butternut squash as they felt this is the closest to the Indian yellow pumpkin.
And now we like it even more than the actual parangikkai because of the natural sweetness of the butternut squash.
I use it to make Kaddu ki subzi / butternut squash curry, Roasted butternut squash soup, Sambar and also grate it and add it in Adai batter (rice and lentil crepes).
This recipe for the savory oven roasted butternut squash has been on my list for a while. My boys love anything roasted. And it so happened that we had a lovely produce of butternut squash from our backyard garden this year. These stay perfectly intact if we pick it at the right stage and I usually use them the last.
The squash that we grow are not as huge as the ones in the stores but are way more sweeter and flavorful. I used these to make the sweet and savory roasted butternut squash and they disappeared so quickly.
This vegan roasted butternut squash recipe is incredibly easy to make. This week for Blogging Marathon, I am working with January special produce and this is the best recipe to make with butternut squash that is found in abundance here.
Tip – Make sure to save the seeds from the squash to use to plant in spring.
How to prep the butternut squash
- Use a good sharp knife and peeler. This makes all the difference in getting the job quickly.
- Slice the top and bottom of the butternut squash and discard (step 1).
- Using the vegetable peeler, peel the skin to expose the beautiful orange color of the squash (step 1).
- Now place the squash upright and slice it right through the middle vertically (step 2).
- Scoop the seeds and the fiber around it. I find using a spoon is very helpful when scooping (step 3).
- Now chop the butternut squash into equal 1-inch pieces (step 4). Keep the size as even as possible. This ensures that they roast uniformly.
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable recipe.
Butternut squash - Use firm squash without any blemishes or rot.
Spices - Garlic powder, paprika or red chili powder, Italian herb mix, salt and pepper. You can skip the red chili powder if you don't want it too spicy or use less.
Maple syrup - I use maple syrup to bring out the sweetness of the roasted squash. We could substitute it with honey or brown sugar as well.
Oil - I like to use good quality olive oil when roasting my vegetables. Other oils that I like when roasting my veggies is avocado oil or coconut oil.
Step by step process
- Preheat the oven to 400 F.
- Once the butternut squash is prepped and chopped (see above for instructions on how to prep the squash), place it in a bowl.
- Add all the ingredients mentioned - spices, maple syrup and olive oil and toss around to coat well.
- Place the prepared squash on a baking sheet.
- Bake for 25 to 30 minutes flipping the squash once in between.
- I like my squash roasted but not too dark. If you prefer more caramelization on the squash, you could further roast it for 5 more minutes. Make sure to flip it once again to ensure even roasting.
Expert tips
- It is very important to evenly cube the butternut squash. If not the squash will not roast evenly.
- The spices and herbs are totally dependent on individual preference. We could try with different spices and mix and match.
- I like to use dried herbs instead of fresh as the fresh herbs tend to burn in the oven.
- If using fresh herbs, I would suggest that you add it at the last 10 minutes of roasting to prevent burning.
Frequently asked questions
Roasted butternut squash when flavored with herbs or even just salt and pepper tastes amazing as a side. They can be used to make Butternut squash soup or stew.
We can freeze the roasted squash. Make sure to freeze it in the baking sheet and then place them in freezer safe container or bags. They can be used to make soup and stew.
Yes Butternut squash has to be peeled before roasting. Check the instructions above on how to peel and prep the squash for roasting.
Spices are totally up to individual preference. I have used savory and sweet flavors in this recipe. We can take out the savory component and use cinnamon and nutmeg along brown sugar.
More quick weeknight recipes
Recipe card
Savory Oven Roasted Butternut Squash
Equipment
- Bowl
- oven
- Baking sheet
Ingredients
- 4 cups Butternut squash cubed into 1 inch pieces
- 1 Tablesppon Olive oil
- 2 Tablespoon Maple syrup
- 1 teaspoon Garlic powder
- 1 teaspoon Italian herb mix
- ½ teaspoon Red chili powder Or paprika
- ½ teaspoon Salt
- ½ teaspoon Black pepper powder
Instructions
How to prep the butternut squash
- Use a good sharp knife and peeler. This makes all the difference in getting the job quickly.
- Slice the top and bottom of the butternut squash and discard (step 1).
- Using the vegetable peeler, peel the skin to expose the beautiful orange color of the squash (step 1).
- Now place the squash upright and slice it right through the middle vertically (step 2).
- Scoop the seeds and the fiber around it. I find using a spoon is very helpful when scooping (step 3).
- Now chop the butternut squash into equal 1-inch pieces (step 4). Keep the size as even as possible. This ensures that they roast uniformly.
Step by step process
- Preheat the oven to 400 F.
- Once the butternut squash is prepped and chopped (see above for instructions on how to prep the squash), place it in a bowl.
- Add all the ingredients mentioned - spices, maple syrup and olive oil and toss around to coat well.
- Place the prepared squash on a baking sheet.
- Bake for 25 to 30 minutes flipping the squash once in between.
- I like my squash roasted but not too dark. If you prefer more caramelization on the squash, you could further roast it for 5 more minutes. Make sure to flip it once again to ensure even roasting.
Notes
• The spices and herbs are totally dependent on individual preference. We could try with different spices and mix and match.
• I like to use dried herbs instead of fresh as the fresh herbs tend to burn in the oven.
• If using fresh herbs, I would suggest that you add it at the last 10 minutes of roasting to prevent burning.
Nutrition
Natalie
Lovely winter dinner idea. I will try this for sure. Looks amazing.
Sandhya
Thanks Natalie!
Gloria
I love roasting squash. It is the only way I prepare it. The natural sugar makes it nice crispy edges.
Sandhya
I agree! Roasting is the best and they are delicious.
Priya Srinivasan
Oven roasted squash sounds inviting sandhya! Love such quick and easy recipes. Brilliant that it can be frozen for later use!
Beth
I adore roasting vegetables and squash is one of my favorites. Your spice mix was delectable. Thanks for a great and simple approach for delicious side dish.
Sandhya
Thanks Beth and so glad that you liked the recipe.
Radha
This is a great way to make butternut squash. Love the addition of maple syrup!
Sandhya
Thank you!
Srividhya Gopalakrishnan
Oven roasted veggies are my all time favorite. This savory roasted butternut squash is amazing makes a great side. Good one Sandhya.
Sandhya
I am with you! Roasting vegetables is such a great way.
Narmadha
Roasted butternut squash looks so simple and quick to make. Always love such easy and flavorful recipes.
Sandhya
Yes, this is a simple recipe but loaded with flavors.
Suma Gandlur
The squash preparation is simple yet loaded with flavors to be a side dish. It is great that it can be frozen as well.