Roasted butternut squash is proof that eating healthy doesn\u2019t mean sacrificing flavor! Pair it with your favorite protein or use it as part of your meal prep for a satisfying addition to any meal.<\/p>\n
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\n<\/picture>\n<\/figure>\n<\/div>\nWhen fall comes, I feel the shift from lighter meals like salads and wraps to heartier, cozy fare like soups<\/a>, stews<\/a>, and sheet pan meals<\/a>.<\/p>\n And while I have my sheet pans out and my oven on, you\u2019d better believe I\u2019m making the most of my kitchen time!<\/p>\n That means making a fall and winter staple: roasted butternut squash.<\/p>\n By cubing the squash, tossing it with olive oil and simple seasonings, and roasting it on a sheet pan, you\u2019ll enhance the natural sweetness and create irresistible caramelized edges for a delicious sweet and savory side dish packed with flavor.<\/p>\n Roasted butternut squash is one of those underrated side dishes that needs more attention. I love it because it\u2019s:<\/p>\n Plus, butternut squash keeps for a while, so it\u2019s nice to have on hand!<\/p>\n Like Oven Roasted Potatoes<\/a> or Roasted Broccoli<\/a>, butternut roasted squash only requires a few simple ingredients.<\/p>\n Before you can get the squash in the oven, you need to prep the squash.<\/p>\n Step 1. Cut off the stem<\/strong> from the squash.<\/p>\n Step 2. Cut the squash into approximately 1\u2033 rounds<\/strong> until you get to the other end of the squash. Discard the two end pieces.<\/p>\n Step 3. Cut off the skin<\/strong> from the rounds of squash (if possible, stacking two rounds at a time can make this process go quicker).<\/p>\n For the rounds that contained seeds, scoop those out with your knife or spoon.<\/p>\n Step 4. Chop the peeled squash<\/strong> into 1-inch cubes.<\/p>\n Now that you know how to cube squash, it\u2019s time to roast it!<\/p>\n Step 1. Preheat oven<\/strong> to 400F.<\/p>\n Step 2. Cut the squash into 1\u2033 pieces<\/strong> as directed above.<\/p>\n Step 3. Place the squash into a large mixing bowl<\/a><\/strong> and add 1 Tablespoon of olive oil for every 1 pound of squash. Season with salt<\/a> and pepper and use a spatula to toss everything thoroughly. Add cinnamon and sage if using and toss again.<\/p>\n Step 4. Bake the squash:<\/strong> Spread the squash into a single layer on a baking sheet<\/a>. If you like crispy edges, do not line your baking sheet with parchment paper. If you don\u2019t have a preference, lining the baking sheet makes clean up very easy!<\/p>\n Step 5. Roast in the oven<\/strong> until the squash is fork-tender, about 30 minutes. Check on the squash at the halfway mark and flip pieces over with a spatula for even roasting.<\/p>\n Store leftover roasted butternut squash in an airtight container<\/a> in the refrigerator for up to 4 days. To keep it crispy, reheat in the oven, a skillet, or an air fryer \u2013 the microwave will give it a softer texture.<\/p>\n Roasted squash butternut is a simple, tasty side dish, and a great addition to all sorts of meals! Try it:<\/p>\n With all these yummy ideas, you might want to roast a second squash!<\/p>\n Roasted butternut squash mostly gets its calories from carbohydrates, with a little bit of fat from the olive oil and a little bit of protein.<\/p>\n It\u2019s a great choice for including complex carbohydrates in your day!<\/p>\n Complex carbs are things like squash, brown rice, and sweet potatoes, while simple carbs would include sugar, soda, and juice, which your body processes rapidly and can spike your blood sugar<\/a>. <\/p>\n It takes the body longer to digest complex carbohydrates than simple carbohydrates. This slows the release of glucose into the bloodstream, provides sustained energy (vs quick energy)<\/a> and helps you to feel fuller at meal time and less hungry in between meals. <\/p>\n I like to keep it super basic with salt and pepper, and I occasionally add cinnamon or sage. For a different flavor, you could try one of these combos: garlic powder\/onion powder\/rosemary, cumin and chili powder, or curry powder and turmeric.<\/p>\n<\/div>\n<\/div>\n Neither! Whole roasted butternut squash is easy to scoop, but I like the crispy outside you get when baking cubed butternut squash instead.<\/p>\n<\/div>\n<\/div>\n Butternut squash has a natural sweetness on its own, so it doesn\u2019t need any additional sweetener. But if you\u2019re dead set on a sweetened version, stick with a small drizzle of maple syrup<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Want more butternut squash recipes? Try these!<\/p>\n Download the top 15+ recipes that are on repeat in my house, making it easy to feed my family AND meet my protein goals!\n\t\t\t\t <\/p><\/div>\n<\/p><\/div>\n Tiffany<\/span><\/p>\n Roasted butternut squash is proof that eating healthy doesn\u2019t mean sacrificing flavor! Pair it with your favorite protein or use it as part of your meal prep for a satisfying addition to any meal.<\/span><\/p>\nWhat is the best way to make roasted butternut squash?<\/strong><\/h3>\n
ROASTED BUTTERNUT SQUASH<\/strong><\/h2>\n
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\n<\/picture>\n<\/figure>\n<\/div>\nBUTTERNUT ROASTED SQUASH INGREDIENTS<\/strong><\/h2>\n
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HOW TO PEEL AND CUT BUTTERNUT SQUASH<\/strong><\/h2>\n
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\n<\/picture>\n<\/figure>\n<\/div>\n![\"Butternut](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2026\/07\/Butternut-Squash-web-6-683x1024.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\nHOW TO MAKE ROASTED SQUASH BUTTERNUT<\/strong><\/h2>\n
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\n<\/picture>\n<\/figure>\n<\/div>\n![\"Hands](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2026\/07\/Butternut-Squash-web-12-683x1024.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\n![\"Roasted](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2026\/07\/Butternut-Squash-web-14-683x1024.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\nSERVE ROASTED BUTTERNUT SQUASH AND\u2026<\/strong><\/h2>\n
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\n<\/picture>\n<\/figure>\n<\/div>\nMACRO-FRIENDLY ROASTED BUTTERNUT SQUASH RECIPE<\/strong><\/h2>\n
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\n<\/picture>\n<\/figure>\n<\/div>\nBAKED BUTTERNUT SQUASH FAQS<\/strong><\/h2>\n
What seasoning is good on roasted butternut squash?<\/strong><\/h3>\n
Should I roast butternut squash face down or up?<\/strong><\/h3>\n
Should I make roasted butternut squash and brown sugar or maple syrup?<\/strong><\/h3>\n
MORE BUTTERNUT SQUASH RECIPES<\/strong><\/h2>\n
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\n<\/picture>\n <\/div>\nHigh Protein Recipes on Repeat<\/h4>\n
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\n<\/picture>\n<\/div>\n<\/div>\nRoasted Butternut Squash<\/h2>\n