- Season – Toss the squash with olive oil, salt, and pepper.
- Assemble – Lay the chunks on a greased or lined baking sheet in a single, even layer.
- Bake – Roast at 400ºF for 40 minutes, turning halfway, until golden brown and tender.
Pro Tip: Simplify cleanup by seasoning and tossing the squash directly on the baking sheet.
Easy Variations
This recipe keeps it simple, but here are more ways to elevate your roasted butternut squash:
- Cinnamon Roasted Butternut Squash – Toss with cinnamon and brown sugar.
- Spicy – Season with crushed red pepper flakes or Cajun spice.
- Pecans – Drizzle with maple syrup and sprinkle with crushed pecans.
- Herbs – Garnish with thyme, rosemary, parsley, chives, or oregano.
- Bacon – Toss with cooked and diced bacon or pancetta.
- Parmesan Cheese – Sprinkle with freshly grated parmesan or pecorino.
Common Questions
Do I have to peel the squash?
No. Alternatively, cut the squash in half, place it cut-side down, and roast until easily pierced with a fork, similar to Acorn Squash or Spaghetti Squash.
Can I double the recipe?
Certainly. Double or triple the recipe as needed for larger gatherings or holiday feasts.
What Is Butternut Squash?
Butternut squash is a tan-colored winter squash, resembling an upside-down light bulb. It shares a vine-growing nature with pumpkins and boasts a sweet, slightly nutty taste.
