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(654)
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
654 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.

Bobby

Easy and tasty. Great texture and flavor. Served with the simple broccoli rabe recipe on this site and a wedge of lightly toasted sourdough boule. Delicious contrast of sweet squash, bitter greens, and sour bread.

debbykc

A star is born. i am not a vegetable lover BUT roasted squash is a true winner. i bought the cut up squash from the grocery store, followed the easy peasy recipe and voila!!!! couldn't have been easier to make and DELICIOUS! highly recommend

Ellie

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

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