How do I find the right butternut squash at the store?

When purchasing winter squash make sure the stem is intact. A squash with an intact stem is likely to be fresher and have a longer shelf life.

Is butternut squash skin edible?

Yes, but it is very fibery and can have an unpleasant bitter flavor and fibrous texture.

How do I make sure the butternut squash roasts evenly?

To ensure even roasting cut the squash into even cubes. It also helps to stir the pan after about 20 minutes.

Does this recipe work for other types of winter squash?

Yes! You can swap the butternut squash for acorn, honeynut, delicata, pumpkin or kabocha squash. However, spaghetti squash won't work here.

Roasted Butternut Squash

Name: Roasted Butternut Squash Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 pounds butternut squash, evenly cubed (1 medium-sized butternut squash, 5 cups cubed); 2 tablespoons extra-virgin olive oil; 1 tablespoon maple syrup (optional); 1/2 teaspoon salt (adjust to taste); 1/2 teaspoon ground black pepper (adjust to taste); 2 teaspoons fresh sage, minced- plus 6-8 whole leaves (the whole sage leaves get deliciously crispy in the oven) (can also substitute rosemary and thyme)

Description

This Roasted Butternut Squash recipe is easy to make and packed with flavor. Learn the best way to cook butternut squash and enjoy it as a delicious side dish or nutritious addition to soups, bowls, pasta, and salads.

Ingredients

Units

2 1/2 pounds butternut squash, evenly cubed (1 medium-sized butternut squash, 5 cups cubed)
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup (optional)
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon ground black pepper (adjust to taste)
2 teaspoons fresh sage, minced- plus 6-8 whole leaves (the whole sage leaves get deliciously crispy in the oven) (can also substitute rosemary and thyme)

Optional additions to add before baking– 1 teaspoon ground cinnamon, 1/2- 1 teaspoon ancho chili powder, for a smoky spice kick 1/4-1/2 teaspoon of chipotle powder, 2 teaspoons orange zest, toasted hazelnuts or walnuts.

Instructions

Preheat oven to 425F
Cut butternut squash: With a sharp knife, cut the ends off of the butternut squash. Peel the skin (*see notes ) with a sharp vegetable peeler. Slice in half separating the neck from the belly. Cut the squash sections vertically down the middle. Scoop out the seeds and cut in 1-inch slices, then cut each slice into 1-inch cubes.
Season: Place cubed butternut squash in a medium bowl and toss with olive oil, maple syrup, salt and pepper, minced sage, and whole sage leaves. Add any additional spices you desire. Make sure the squash is evenly coated.
Arrange: Place the squash cubes in a single layer on a baking sheet pan lined with parchment paper (*see notes).
Bake: Place on the middle rack in the oven for 35-40 minutes, give a stir after 20 minutes. Continue baking until soft, and fork-tender and the edges start to carmelize.
Optional: For extra richness when serving, add a tablespoon of butter melting it into the warm squash. Ghee, or brown butter works great too. For vegan use coconut oil or your favorite vegan “butter”.

Notes

Though the skin is not toxic and considered edible once roasted, it is fibery and can be quite chewy, taking away the enjoyment of the tender squash flesh. We recommend peeling butternut squash.

Your choice on using parchment or not, it does make for easy clean-up and provides a barrier if using an aluminum baking sheet. However, the squash will brown more without the parchment paper giving more roasted caramelized flavors.

Nutrition

Serving Size: 1 cup
Calories: 182
Sugar: 8.4 g
Sodium: 135.4 mg
Fat: 5.9 g
Saturated Fat: 0.9 g
Carbohydrates: 34.8 g
Fiber: 5.6 g
Protein: 2.8 g
Cholesterol: 0 mg