Roasted butternut squash cubes with a touch of garlic and herbs are a must-try side dish! They’re easy to make, naturally sweet, and packed with cozy flavor.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Vegetable Recipes
This roasted butternut squash recipe is simple, savory, and just a little bit addictive. Tossed with olive oil, garlic powder, and dried herbs, the squash cubes caramelize in a hot oven, bringing out their natural sweetness and creating a beautifully golden crust.
Each bite is tender inside with a slightly crispy edge, making this an ideal side for any meal. Plus, it’s low-calorie, high in fiber, and rich in vitamins A and C.
Serve hot as a cozy side or toss it cold into salads, wraps, or bowls. It’s a quintessential fall recipe!
👩🍳 If you love squash recipes, check out my butternut squash sauce pasta, this butternut squash salad, this amazing vegetarian sandwich, this stuffed pattypan squash, and even more butternut squash recipes.
What You’ll Need
Here is what you’ll need for this roasted butternut squash recipe. Find the full measurements in the recipe card below.
- Butternut squash: Adds a natural sweetness and rich, creamy texture when roasted. You can also use other types of winter squash.
- Olive oil: Helps with roasting, adding moisture and mild flavor.
- Garlic powder: Provides a mellow, aromatic garlic flavor without the hassle of mincing.
- Mixed herbs (Italian or thyme): Earthy and aromatic, these herbs enhance the savory notes.
- Salt and pepper: Essential for seasoning and balancing the squash’s sweetness.
How To Roast Butternut Squash
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Prep the squash: Preheat oven to 410°F (210°C). Scoop seeds from the squash, cut into halves, peel, and dice into cubes.
- Season: Place cubes on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper, garlic powder, and mixed herbs, and toss well to coat.
- Roast: Spread cubes out in a single layer. Bake on the middle rack for 20-22 minutes without flipping.
- Serve: Enjoy warm or let cool for salads, wraps, and more!
Watch The Video
Recipe Tips
- Make sure the oven is fully preheated to get those golden edges.
- Don’t overcrowd the pan—each piece needs space to roast evenly.
- Feel free to switch out the herbs! Rosemary or sage works beautifully with butternut squash.
- A sprinkle of parmesan, a handful of toasted nuts, or a drizzle of balsamic reduction can add extra flavor.
Serving Suggestions
Serve this roasted butternut squash as a side to roast lamb, chicken, or steak, toss it in with quinoa or farro for a grain bowl, or add it to pasta for a quick veggie boost (you can also use it to make butternut squash pasta sauce).
It’s also fantastic as a warm salad topper with arugula and goat cheese!
And of course, it’s an easy dish to add to your Thanksgiving or Christmas table.
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Ingredients
- 1.3-1.5 lb butternut squash 600-650 grams, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried mixed herbs e.g., Italian herbs or thyme
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 410°F (210°C).
- Using a spoon, remove the seeds from the squash cavity. Cut in half, trim off the ends, and peel. Cut into similar-sized cubes.
- Place cubes on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, herbs, and garlic powder. Toss to coat.
- Arrange in a single layer and bake on the middle oven rack for 20-22 minutes; no need to flip.
- Serve hot or cold, as a side dish, or mix into salads, sandwiches, or pasta.
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