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Roasted butternut squash slices are a simple and delicious side dish. They can be made quickly and easily and can complement a variety of main dishes.
There are so many ways to make butternut squash. It’s a versatile squash that is delicious, particularly when roasted. It’s also great as soup or even baked into muffins. No matter what you do with it, if the seasoning is well-balanced, it’s going to taste delicious. This recipe is gluten-free and can even be dairy-free if you omit the cheese or use a plant-based cheese.
How Do You Cut A Butternut Squash For Roasting?
While most people will follow a particular routine where they peel, cut in half, scoop out seeds, and then cut into chunks, today, we’ll be using the taller, thinner top portion of the squash (without seeds) and simply slicing it.
Do I Need To Peel Butternut Squash Before Roasting?
You don’t have to, no. But you’ll want to for this particular recipe. The easiest way to do this is to slice your squash first and then run a vegetable peeler around the edges to peel them.
What Does Butternut Squash Pair Well With?
Butternut squash pairs well with any meat. It’s not as great with seafood, but that doesn’t mean you can’t make it work. Try pork, chicken, venison, bison or beef. For grains, it pairs well with rice, millet, faro, and even wild rice. For other vegetables, the sky is pretty much the limit. For fruits, it goes well with apples and cranberries.
How To Roast Butternut Squash Chunks?
While that won’t be the focus of this recipe, butternut squash cubes are easy to roast. Simply mix them with some oil, salt, and pepper, and place them in a single layer on a baking sheet. Roast them in a 350-degree oven for approximately 40-50 minutes, depending on how thick your squash chunks are. You can also add spices such as marjoram, thyme, and garlic.
However, for this recipe, you’ll be slicing the top portion into butternut squash slices that are about a quarter inch in thickness using a sharp knife.
If you want to try adding more to this, try seasoning the squash with some additional spices. Spices such as:
- Ground cinnamon
- Cayenne pepper
- Parmesan cheese
Optional Squash Toppings
- Fresh herbs
- A drizzle of olive oil
About The Ingredients
Butternut squash – Keep the slices thin. They should be no more than a quarter inch thick.
Oil – Use any oil you prefer, but keep smoke points in mind. An oil with a higher smoke point will do better for roasting vegetables. Try avocado oil or coconut oil.
Salt – I used pink Himalayan salt, but you can use whatever type of salt you normally cook with.
Feta – You can also use parmesan if you prefer that.
Maple syrup – You can also use honey if you want this to be very sweet.
How To Make Roasted Butternut Squash Slices
Gather and measure all your ingredients, line a sheet pan with parchment paper, and preheat your oven to 350℉.
Cut the squash into thin slices that are about a quarter inch thick, and lay them on a parchment-lined baking sheet. Season with salt and pepper.
Drizzle or spray some oil over the squash slices. Place it in the oven for 8-9 minutes.
Remove the tray from the oven and add a mix of the cheeses to each squash slice.
Return the tray to the oven and bake for an additional 2-3 minutes. Keep an eye on these. This second baking is just to melt the cheese. They should be fork-tender when done.
Serve with a drizzle of maple syrup over the top.
Storing Roasted Butternut Squash Slices
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing Roasted Butternut Squash Slices
If you pack these well, the leftovers will freeze fine for about 2 months. Thaw completely in the fridge before reheating.
Reheating Roasted Butternut Squash Slices
Reheat these in the microwave or in the oven on a baking sheet.
What Are 3 Ways You Can Eat Butternut Squash? Here Are More Butternut Squash Recipes To Try
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Roasted Butternut Squash Slices Recipe Card
Roasted Butternut Squash Slices
- ½ lb. butternut squash slices
- 2 tbsp. oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ cup grated mozzarella
- ¼ cup feta cheese crumbles
- maple syrup (for garnish)
- Gather and measure all your ingredients, line a sheet pan with parchment paper, and preheat your oven to 350℉.
- Cut the squash into thin slices that are about a quarter inch thick, peel the skin off the edges with a vegetable peeler, and lay them on a parchment-lined baking sheet. Season with salt and pepper.
- Drizzle or spray some oil over the squash slices. Place it in the oven for 8-9 minutes.
- Remove the tray from the oven and add a mix of the cheeses to each squash slice.
- Return the tray to the oven and bake for an additional 2-3 minutes. Keep an eye on these. This second baking is just to melt the cheese.
- Serve with a drizzle of maple syrup over the top.