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Tender roasted butternut squash recipe cubes with caramelized golden-brown edges on a baking sheet.

Roasted Butternut Squash Recipe

Rebecca Blumer
Tender butternut squash cubes roast at 400°F until golden brown with caramelized edges and buttery centers. A simple, reliable sheet pan side dish ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 4 servings
Calories 145 kcal

Equipment

  • Baking Sheets
  • Parchment Paper

Ingredients
 

  • 1 butternut squash peeled, seeds scooped, and cubed
  • Extra-virgin olive oil for drizzling
  • Sea salt and freshly ground black pepper
  • Chopped fresh parsley optional, for garnish

Instructions
 

  • Heat the oven to 400°F and cover a large baking sheet with parchment paper. Use a rimmed pan so the cubes stay contained, and let the oven come fully to temperature before roasting.
  • Spread the cubed squash over the prepared pan, drizzle with olive oil, and season with sea salt and freshly ground black pepper. Coat the cubes lightly and evenly, then roast for 30 to 35 minutes until their edges are golden brown and a fork slides easily through the centers.

Notes

Browning tip: Spread the squash in a single layer with visible space between pieces. Trapped steam causes the squash to soften instead of roasting to a golden finish.
Turning: Avoid stirring early in the baking process. The squash releases naturally from the pan once a browned crust has developed.
Reheating: Warm leftover cubes in a hot oven or a lightly oiled skillet to revive crisp edges instead of using a microwave.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 145kcalCarbohydrates: 26gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 150mgPotassium: 780mgFiber: 5gSugar: 5gVitamin A: 750IUVitamin C: 45mgCalcium: 85mgIron: 1mg
Keyword roasted butternut squash, roasted butternut squash recipe, sheet pan butternut squash
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