Roasted Butternut Squash

By Ali Slagle

Updated Oct. 15, 2024

Roasted Butternut Squash
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
50 minutes
Rating
5(546)
Comments
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This is the simplest roasted butternut squash recipe, and it shows off the vegetable’s greatest qualities: custardy, sweet and nutty, with caramelized and crisp outsides. Cube the squash into 1-inch pieces, then drizzle generously with oil and salt. (If you’d like to use pre-cut pieces from the store, trim until they’re uniform in size for even cooking.) So that the squash browns efficiently, roast it on the bottom rack of a hot oven mostly on one side, then stir and cook for a few more minutes until tender. Squash this good can stand alone as a side dish, or costar in salad, soup, pasta or other meals. The roasted squash will keep, refrigerated, for up to 5 days. If you want to add ground spices, like spicy hot paprika or warming cinnamon, do so after the initial roasting when stirring. (You could also try Ali's roasted butternut squash with brown butter vinaigrette.)

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Ingredients

Yield:4 servings
  • 1large butternut squash (3 to 4 pounds), peeled if desired, halved, seeded and cut into 1-inch pieces (about 8 cups)
  • 3tablespoons extra-virgin olive oil or neutral oil (such as grapeseed)
  • 1½teaspoons kosher salt (such as Diamond Crystal)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

243 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 3 grams protein; 720 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange a rack at the bottom of the oven and heat to 425 degrees. On a sheet pan, toss the squash with the oil and salt; spread into an even layer.

  2. Step 2

    Roast the squash on the bottom rack until golden-brown and the pieces release easily from the pan, 25 to 30 minutes. Stir (and add any ground spices if you like), spread into an even layer, and cook until tender, another 5 to 10 minutes. Let cool slightly on the sheet pan before eating.

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Ratings

5 out of 5
546 user ratings
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Comments

Ann

Microwave the whole squash on high for a few minutes. It makes it a lot easier to peel and cut up.....and then reduce time in the oven by a few minutes.

Mary

Line the sheet pan w Parchment paper for easy cleanup!

AnnTexas

Every week I cook this successfully with just 2 teaspoons of olive oil, kosher salt, black pepper and red pepper flakes. It's delicious as part of a tossed green salad with vinaigrette.

Ellie

You might want to omit the salt. Season at the table. We liked a little brown sugar worked a lot better than salt.

debbykc

i bought the cubed fresh squash so i didn't have the hassle of the whole impossible to cut squash. little olive oil and salt and pepper. 20-25 minutes later (with a mid roast flip around) the squash was tender. IT WAS WONDERFUL!!!!!!!!!!!!!! EASY PEASY AND NO CLEAN UP (used parchment paper on the jelly roll pan). seriously, since i NEVER ate squash and enjoyed it, this recipe changed my life! i HIGHLY recommend this roasting method. so glad i can add squash to my vegetable rotation.

thoughtful reader

Make this next level by using coconut oil. It’s good with olive oil but even better with coconut oil, which pairs beautifully with all root vegetables. Throw in a cut-up carrot or two and it’s even better.

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