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Roasted Butternut Squash

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Oven roasted butternut squash is a simple, savory and delicious fall side dish that takes just a few ingredients.

small pieces of cooked butternut squash in a white bowl
Image: Feeding Your Fam

Why Roast Butternut Squash?

Butternut squash is a delicious fall vegetable that when roasted has a tasty nuttiness and even a slight sweetness. The squash becomes soft and when combined with butter and simple spices it makes a tasty dish.

Butternut squash is perfect as a simple side dish, add to salads or make into an amazing, creamy soup.

Like other squashes, such as acorn squash, butternut squash can be cut into cubes and roasted with just a little oil and seasonings to make something comforting and delicious!

cubes of butternut squash that have been roasted and placed into a white serving bowl.
Image: Feeding Your Fam

Ingredients You’ll Need for Butternut Squash

You will only need a few simple ingredients to make this simple oven roasted butternut squash side dish. The ingredients that you will need are:

  • butternut squash– I used 2 small, 2.5 half pounds squash to make this recipe
  • butter
  • maple syrup– natural maple syrup is the best kind to use. Honey or brown sugar can be used as a substitute
  • sea salt
  • ground black pepper
  • fresh thyme leaves– dried thyme can be used as well, just use 1 teaspoon

⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.

Tips and Tricks to make Roasted Squash

It is so easy to make this recipe for oven roasted butternut squash, just a few steps to prepare the squash, season it and get it in the oven. Let’s walk through the simple steps with a few tips here.

Step 1: to start, clean the outside of the squash with water and a little vinegar if needed.

Step 2: peel the outside of the butternut squash with a sharp knife or vegetable peeler. I like to slice the bottom and the top off of the squash first to help in stand while peeling. Then peel the outside skin of the squash.

peeled butternut squash on a wooden cutting board that has been peeled and sliced in half
Image: Feeding Your Fam

Slice the squash in half by first, cutting the thin neck of the squash from the bottom of the squash. Slice the bottom in half and use a spoon to remove the seeds from the inside of the squash.

butternut squash sliced into pieces on a wooden cutting board
Image: Feeding Your Fam

Then slice the butternut squash halves into smaller cubes. Tip- try to cut the pieces of butternut squash into pieces that are all about 1-1.5 inches, it is best if they are all about the same size so they will cook in the same amount of time.

Step 3: place the butternut squash pieces onto a baking sheet, drizzle with the melted butter, maple syrup and sprinkle on the sea salt, black pepper and thyme.

Toss the squash on the pan with clean hands or a spoon, until it is coated in the butter and seasonings.

pieces of butternut squash on a baking sheet that has been seasoned with salt, pepper and thyme
Image: Feeding Your Fam

How Long to Roast Butternut Squash in the Oven

Now that the squash is all prepped and seasoned, it is time to cook. Heat the oven to 400 º F and roast for 45-50 minutes, shaking the pan halfway through the cooking time.

The butternut squash is done when a fork easily slides into the flesh of the squash.

How to Store Cooked Squash

Squash can be kept in an air tight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

butternut squash cubes cooked and in a white bowl
Image: Feeding Your Fam

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roasted pieces of butternut squash in a white bowl
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Roasted Butternut Squash

Roasted butternut squash is a simple, savory and delicious fall side dish that takes just a few ingredients and is roasted right in the oven.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6
Calories: 208kcal


  • 2 butternut squash about 2½ pounds each
  • 4 tablespoons butter melted
  • 3 tablespoons maple syrup
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh thyme leaves


  • Preheat oven to 400 ℉
  • Peel butternut squash by cutting in half and then slicing off the outside skin with a sharp knife or vegetable peeler
  • Cut the squash in half again and remove the seeds with a spoon. Slice the squash into 1 – 1½ inch cubes.
  • Place onto a baking sheet. Drizzle melted butter over the squash. Then add maple syrup, sea salt, black pepper and thyme.
  • Toss squash pieces with clean hands or a spoon to coat in butter and seasonings.
  • Bake 45 – 50 minutes, shaking the pan halfway, until fork tender.


  • Nutrition facts are just an estimate
  • store in an air tight container in the refrigerator after cooking for up to 3 days
  • 1 teaspoon dried thyme can be used as a substitute for fresh thyme leaves


Calories: 208kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 459mg | Potassium: 914mg | Fiber: 5g | Sugar: 11g | Vitamin A: 26865IU | Vitamin C: 54mg | Calcium: 139mg | Iron: 2mg
Course: Side Dish, Vegetable
Cuisine: Side Dish, Vegetable Side Dish
Keyword: Roasted Butternut Squash
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