Roasted Butternut Squash Recipe With Delicious Herbs And Spices

This oven-roasted butternut squash makes a simple side dish for almost any main course, especially in the fall and winter months. It’s soothing, comforting, and delicious.

This roasted or baked butternut squash recipe is a straightforward, easy recipe I learned to make in Germany. The family for whom I was an au pair was focused on clean eating, even though they didn’t know to call it that. Much of the food in their house was grown in their yard or purchased at an organic and biodynamic store.

A scoop of Roasted Butternut Squash lays on a sheet pan full of squash.

Going out to eat was a once-a-year event, and nothing (and I do mean nothing) processed ever entered the house.

They didn’t do it because of dieting; it was simply about health and wellbeing. They wanted to raise healthy kids, so they ate healthy. It was as simple as that.

They typically served this with a whole grain and maybe a sausage or other meat. This dish would even be great with some salmon or steak.

I could eat this all by itself with no problem. It makes a great side dish to just about any fall or winter meal and is very filling. The mix of herbs brings out the flavor of the squash.

How To Cut Butternut Squash

A full butternut squash laying on a cutting board.
Peeling a fresh butternut squash.

1. Peel The Squash

Butternut squash is easiest to peel with a Y-peeler because you can peel in a back-and-forth motion instead of in just one direction. It makes peeling them much easier. Either way, make sure you use a sharp vegetable peeler. Dull blades are not safe blades.

Make sure you peel the white layer just under the skin. You want to see the color of the squash meat. If it looks white-ish, you need to take more off. Leaving on that white layer will give the squash a bitter flavor.

2. Cut The Ends

The top and bottom cut off of a butternut squash laying on a cutting board.

Cut off just enough of the top and bottom to remove the inedible parts.

3. Cut The Squash In Half

A butternut squash cut in half laying on a cutting board.

Cut the squash in half lengthwise on a sturdy cutting board and using a sharp chef’s knife.

4. Scoop The Seeds

A scoop removing seeds from a butternut squash.

Scoop out the seed. Taking out the seeds is simplest and cleanest with a cookie scoop, but you can use whatever you have handy.

5. Slice The Squash

Two halves of a butternut squash on a cutting board. One half is sliced into half-inch slices.

Turn the squash, cut side down, and slice into half-inch thick slices. You can bake them this way or take it a step further and “cube” them.

6. Cube The Squash

The Top Half Slices

A slice of butternut squash cut into cubes and laying on a cutting board.

The Bottom Half Slices

A half circle slice of butternut squash sliced on a cutting board.

Cut the slices into half-inch “cubes.” I use that term lightly because the area around the seeds turns out more like triangles than cubes. Just do your best to cut them all about the same size so they cook evenly.

How To Roast Butternut Squash

They get the best “crust” on them if you do not use parchment. The direct contact with the metal sheet pan does a better job of roasting the squash. Cleanup is easy if you soak the pans before cleaning them.

A closeup of a wooden scoop filled with Roasted Butternut Squash.

Easy Healthy Butternut Squash Variations

If this particular blend of spices doesn’t do it for you, there are other variations you can try with roasted butternut squash.

Combine all the ingredients in a mixing bowl, toss with the cubed butternut squash, then bake according to the directions below.

Feel free to adjust any measurements to taste.

  1. Maple Cinnamon Glazed Roasted Butternut Squash
    • ¼ cup pure maple syrup
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • A pinch of cayenne pepper (adjust to taste)
  2. Garlic Herb Butter Roasted Butternut Squash
    • ½ cup melted butter
    • 4 cloves garlic, minced
    • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
    • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
    • Zest of 1 lemon
  3. Curry Spice Roasted Butternut Squash
    • 2 tablespoons curry powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon ground turmeric
    • ½ teaspoon paprika
  4. Rosemary and Parmesan Roasted Butternut Squash
    • ¼ cup olive oil
    • 2 tablespoons minced fresh rosemary
    • ¼ cup grated Parmesan cheese
    • Salt and pepper to taste
A wooden scoop lifts a scoopful of Roasted Butternut Squash off of a sheet pan.

Can I Make Roasted Butternut Squash In An Air Fryer?

You absolutely can. It’s quite good made that way.

Follow the instructions below, but instead of putting the seasoned squash on a baking pan, put a single layer of squash in your air fryer basket.

Note that you will need to make several batches because you will only fit some of the squash in the basket.

Cubes of butternut squash sitting in a single layer in an air fryer basket.
Air fryed Roasted Butternut Squash in a white bowl.

Cook at 400 F. for 20 minutes. After that, roast them in 1 to 2-minute intervals if you want them cooked further. Make sure to stir at least once through the cooking process.

What To Serve Roasted Butternut Squash With

While this list is far from all-inclusive, here are a few ideas for what to serve this roasted butternut squash with.

  1. Grilled Chicken Breast
  2. Quinoa Salad
  3. Roast Pork Tenderloin
  4. Sautéed Kale or Spinach
  5. Wild Rice Pilaf
  6. Salmon Fillets
  7. Mushroom Risotto
  8. Mixed Greens Salad
  9. Pasta Dish
  10. Turkey Roast
A side view of a wooden scoop filled with Roasted Butternut Squash, laying on a sheet pan full of squash.

About The Ingredients

Butternut squash – Choose a firm squash with good color.

Extra Virgin Olive oil – You can use any oil you prefer. For roasting, good choices are avocado oil or virgin coconut oil.

Garlic granules – You can also use garlic powder. Avoid garlic salt.

Dried marjoram

Dried parsley

Onion granules – You can also use onion powder.

Salt

Ground black pepper

How To Make Roasted Butternut Squash With Delicious Herbs

Butternut squash cubes in a large mixing bowl.

Preheat your oven to 425 F. Peel, scoop, and cube the butternut squash as instructed above and transfer it to a large mixing bowl.

Herbs for this Roasted Butternut Squash recipe in individual bowls sitting next to a bowl of butternut squash cubes.
Herbs and spices added to butternut squash cubes in a mixing bowl.
Adding oil to butternut squash cubes in a mixing bowl.
Butternut squash cubes mixed with oil and spices in a mixing bowl.

Combine the squash and remaining ingredients in a large mixing bowl and toss well to coat the squash in oil and spices.

Spiced and oiled butternut squash cube in a single layer on a sheet pan.

Transfer the butternut squash cubes to a large baking sheet or two smaller baking sheets and make sure they are in a single layer.

Stirring Roasted Butternut Squash on a sheet pan in an oven.

Stir at least once halfway through the roasting process. Several times is better.

Roasted Butternut Squash roasted and cooling on a sheet pan.

Bake until tender in the center and golden brown, and caramelized on the outsides. (about 35-45 minutes).

A wooden scoop of Roasted Butternut Squash lays on a sheet pan full of more squash.

Let cool a bit and serve.

How To Store Leftovers

Keep the roasted squash in an airtight container in the fridge for up to 5 days.

How To Freeze Roasted Butternut Squash

You can freeze this, but the texture will change slightly. Once you have frozen and thawed this, you’ll want to toss this in with other things such as quinoa salad, rice salad, or a green salad.

How To Reheat Roasted Butternut Squash

This dish reheats well in a microwave, or you can briefly reheat it in the oven at 350 F. until warmed through. I recommend reheating this with a layer of parchment paper on the pan. Keep an eye on it and stir it frequently so you don’t burn the squash.

More Butternut Squash Recipes

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A scoop of Roasted Butternut Squash lays on a sheet pan full of squash.

Roasted Butternut Squash With Herbs

A delicious side dish or even mid-day, healthy snack!
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Course: Side Dish, Vegetables
Cuisine: American, German
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10 servings
Calories: 135kcal

Ingredients

  • 4 lb. butternut squash (any size)
  • ¼ cup olive oil
  • 1 tbsp. garlic powder
  • 1 tbsp. marjoram
  • 1 tbsp. parsley
  • 1 tbsp. onion powder
  • salt and pepper to taste at serving

Instructions

  • Preheat your oven to 425 F. Peel, scoop, and cube the butternut squash as instructed above and transfer it to a large mixing bowl.
    Butternut squash cubes in a large mixing bowl.
  • Combine the squash and remaining ingredients in a large mixing bowl and toss well to coat the squash in oil and spices.
    Butternut squash cubes mixed with oil and spices in a mixing bowl.
  • Transfer the butternut squash cubes to a large baking sheet or two smaller baking sheets and make sure they are laid out in a single layer.
    Spiced and oiled butternut squash cube in a single layer on a sheet pan.
  • Stir at least once halfway through the roasting process. Several times is better.
    Stirring Roasted Butternut Squash on a sheet pan in an oven.
  • Bake until tender in the center and brown and caramelized on the outsides. (about 35-45 minutes).
    A wooden scoop of Roasted Butternut Squash lays on a sheet pan full of more squash.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup (approximate) | Calories: 135kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 9mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19337IU | Vitamin C: 39mg | Calcium: 95mg | Iron: 2mg

This recipe from the Gracious Pantry® archives, originally posted on 10/17/2009.

Author: Tiffany McCauley

Title: Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author. She is also a food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. She has helped thousands of people learn to cook simple, clean, and healthy foods in their own home kitchens. She lives in Maine and loves Elvis, sunflowers, and a good seafood chowder, as well as travel writing.

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9 Comments

  1. Ruben Lewandowski says:

    This looks so tasty

  2. I’m sort of embarassed to admit it, but I have avoided fresh butternut squash because it seemed too complicated. This looks great — thanks for breaking it down!

    1. Molly – You’re welcome! Butternut squash is easy! You’ll see!

  3. Great recipe. Since slicing it lengthwise after peeling may be tricky for some, another way would be to peel it and then cut where the long, skinny half of the fruit meets the round “bulb” of the fruit. Once separated, both halves can be placed cut-side down to keep it from rolling around while cutting the rest of the way. If you’re cooking for one (like me), you could even wrap up one half of the fruit and put it in the fridge to finish cutting up later. The long, solid half makes great squash “fries,” while the bulb half would be just perfect for this recipe right here! And, don’t forget–those scooped out seeds can be roasted, toasted and eaten just like pumpkin seeds! Waste not, want not. 🙂

    1. Charlena – Thank you! What a wonderfully informative comment! I’m sure many will use your suggestion (including me!). Happy new year!

  4. Tammie Lindstrom says:

    I made this for my family tonight and everyone (even my dad who sometimes balks at my new recipe endeavors) raved about it. This recipe is going in my recipe scrapbook immediately. Thanks Tiffany!

    1. Anonymous says:

      Tammie – Fantastic! I’m glad everyone enjoyed it!

  5. Oh my goodness! Butternut squash is one of my go-to veggies, and I’ve made it many, many different ways. I think this is the best yet! I love how the natural sweetness of the squash plays with the savory spices. Thank you so much!