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Closeup of roasted butternut squash in white ceramic plate.
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4.92 from 12 votes

Roasted Butternut Squash

Super simple and easy to make, this roasted squash gives you a perfect tender and delicious fall side-dish for Thanksgiving or holiday tables. This recipes offers both savory and sweet versions.
Prep Time10 mins
Cook Time35 mins
Sweet Version Roast50 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 5
Calories: 152kcal
Author: Farrukh Aziz


  • 2 lbs Butternut Squash

For making savory version

  • 1 teaspoon Garlic
  • 1 teaspoon Ginger
  • 2 teaspoons Parsley
  • ½ teaspoon Paprika
  • ¼ teaspoon Cayenne Pepper
  • 2 teaspoons Lime Juice
  • tablespoons Maple Syrup
  • ½ teaspoon Cinnamon
  • Salt and Pepper
  • 2 tablespoons Olive Oil
  • Chopped Parsley for Garnish

For making sweet version

  • 2 tablespoons Melted Butter or Olive Oil
  • 2 tablespoons Brown Sugar
  • ½ teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • Sprinkle of Salt
  • Pumpkin Seeds and Pecans for serving


Savory version

  • Start with preheating the oven at 400 degrees F (200 degrees C).
  • Peel, scoop out the seeds and cut the squash into 1 inch size cubes.
  • In a bowl, combine all the ingredients mentioned under savory roast. Toss well.
  • Arrange the tossed squash in single layer on large baking sheet pan.
  • Roast butternut squash for about 30-35 minutes until fork tender (flip once in between after 15 minutes of cooking).
  • Sprinkle chopped parsley and serve warm.

Baked sweet version

  • Preheat the oven at 375 degrees F (175 degrees C)
  • Cut the squash in half lengthwise and scoop out the seeds.
  • Transfer the butternut squash halves on baking sheet pan with cut side up.
  • Brush it with melted butter coating the entire top. Sprinkle sugar, nutmeg, cinnamon, and season with salt.
  • Bake the butternut squash for about 50-60 minutes or until the squash is tender.
  • Cool, scoop out the flesh, enjoy as it or add it to your other favorite recipes.


Tips :
I usually microwave the butternut squash for 1 minute before peeling. This helps in easy peeling.
Always use sharp peeler and knife to peel and cut the squash.
Use large baking sheet to roast the squash cubes for even roasting and caramelization.


Calories: 152kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 652mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19344IU | Vitamin C: 40mg | Calcium: 98mg | Iron: 1mg