Roasted Butternut Squash (Diced or Halved)


This easy roasted butternut squash recipe can be made with either diced or halved butternut squash.  Plus, ideas for various seasonings that you are welcome to add too!

Roasted Butternut Squash

Alright, after a brief refresher yesterday on how to cut butternut squash, I’m back today with all of my best tips for how to roast butternut squash in the oven!

There are two basic methods I tend to use most — either roasting the squash in two large halves, or dicing it up to roast in smaller cubes.

To be sure, the easiest option here is to simply roast two butternut squash halves.  There’s no tedious dicing required, and the squash will roast up beautifully in the oven in less than an hour.  Once it is cooked, the squash can be scooped out of its skin and added to any recipe that doesn’t require diced squash, such as butternut squash soups, mashes, sauces, risottos, baked goods, etc.  Super simple!

That said, probably the most popular method for making roasted butternut squash is to dice it into cubes.  The cubes have the added bonus of getting all crispy and golden and caramelized on the outside, while staying nice and tender on the inside.  And they will hold their shape well when added to anything from salads to pastas, tacos, curries, and more.  Or, they also make for a delicious easy side dish served just on their own.

Here are my best methods for how to make both styles of roasted butternut squash!

How To Cut Butternut Squash | 1-Minute Video

In case you missed yesterday’s blog post, see the video above for a quick tutorial on how to cut butternut squash (safely!).  I’ve also included lots of tips here about how to select a perfectly ripe butternut squash at the market.  Plus how to soften the skin and then peel butternut squash, various other methods for how to cook butternut squash, and how to store butternut squash.

How To Cut Butternut Squash

Roasted Butternut Squash Ingredients:

But today we’re talking specifically about roasting butternut squash — yum.  To make roasted butternut squash, you will need the following ingredients:

  • Fresh butternut squash: Any size, and either halved vertically or diced
  • Olive oil: Or any other neutral-flavored oil that you prefer.
  • Sea salt: I recommend always sprinkling your roasted butternut squash with some fine sea salt.
  • (Optional) Seasonings: Then you are also welcome to sprinkle on some freshly-cracked black pepper and/or any other dried seasonings if you’d like.  See suggestions below.

How To Roast Butternut Squash (Diced or Halved)

How To Roast Butternut Squash (Cubes):

When roasting butternut squash, you are welcome to cut the squash into whatever size of cubes that you prefer.  Of course, the larger the cubes, the longer they will take to cook and the crispier the outsides will be.  The smaller the cubes, the faster they will cook, and the edges may not get quite as golden.  I personally prefer using a 3/4-inch dice and roasting at 425°F, which makes the squash nice and golden on the bottom.

To make roasted butternut squash cubes, simply…

  1. Cut the squash.  Use a sharp knife to cut the butternut squash into your desired size of cubes.
  2. Toss in oil.  Drizzle the diced squash with a tablespoon or two of oil, then toss until evenly coated.
  3. Season.  Arrange the squash in an even layer (no overlapping!) on a large baking sheet.  Season with salt, plus any extra seasonings that you prefer.
  4. Roast.  Cook butternut squash for about 40 minutes (or more/less, depending on the size of your dice) until the squash is tender and lightly golden on the edges.  Then remove from the oven, serve and enjoy!

Roasted Butternut Squash Halves

How To Bake Butternut Squash (Halves):

If you do not need your roasted butternut squash to be diced for a recipe (for example, if you are using the squash in a mash, soup, sauce, baked goods, etc.), then skip all of that dicing and just roast two butternut squash halves!  If using this method, I recommend baking the squash halves at slightly lower heat — about 375°F.  Then once the squash is cooked, you can scoop out the flesh with a spoon (or I like to use an ice cream scoop) and use immediately.

To make roasted butternut squash halves, simply…

  1. Halve the squash.  Use a sharp knife to slice off the top (and if you’d like, also the bottom) 1/2-inch of a butternut squash.  Then very carefully slice the squash in half vertically.  Scoop out and discard the seeds and pulp.
  2. Brush on oil.  Brush the cut side of the squash evenly with a tablespoon of oil.
  3. Season.  Season the cut side of the squash with salt, plus any extra seasonings that you prefer.
  4. Roast.  Place the squash cut-side-down on a baking sheet or in a baking dish.  Cook butternut squash for about 50 minutes (or more/less, depending on the size of your squash halves) until the squash is tender and lightly golden on the edges.  Remove from the oven, scoop out the tender flesh, serve and enjoy!
Toasted Gnocchi with Roasted Butternut Squash, Kale, Walnuts, Parmesan and Brown Butter Sauce

Toasted Gnocchi with Roasted Butternut Squash, Kale and Walnuts (recipe coming soon!)

Possible Seasonings:

Most of the time when I make roasted butternut squash, I am adding it to a recipe that already has its own seasonings, so I stick to just sprinkling on some salt (and maybe black pepper).  That said, though, there are so many fun ways that you can season butternut squash, especially if you would like to serve it as a stand-alone dish!  Some of my faves include adding…

  • Seasoned salt
  • Cajun seasoning
  • Italian seasoning
  • Chipotle (or chili) powder + ground cumin
  • Ground cinnamon + brown sugar (or maple syrup)

How To Store Roasted Butternut Squash:

Roasted butternut squash (diced or mashed) can be refrigerated in a sealed container for up to 3 days.  Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping).  Then freeze on the baking sheet for 3-4 hours, or until frozen.  Remove the baking sheet, and transfer the diced squash into a freezer bag or storage container, then freeze for up to 3 months.

Ways To Use Roasted Butternut Squash:

There are so many delicious ways to put roasted butternut squash to use!  For example, you can…

  • Serve it solo.  The diced squash works great on its own as a healthy side dish.
  • Make mashed butternut squash.  Kind of like mashed potatoes, just stir in some butter, milk (or cream), garlic, herbs and/or any other seasonings to make a butternut squash mash.  Also a delicious side dish.
  • Add it to butternut squash soup.  Roasting the squash adds delicious extra flavor to my favorite butternut squash soup recipe.
  • Add it to baked goods.  In general, you can always swap mashed (cooked) squash for pumpkin puree in baking recipes.  Perfect for breads, muffins, biscuits, you name it.
  • Add it to a breakfast quiche, hash, casserole, omelet, etc.  Its sweet and savory flavor is perfect for breakfast!
  • Add it to tacos, curries, pastas, risottos, and more.   I have some tasty new recipes for you coming soon in this category!

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Description

This easy roasted butternut squash recipe can be made with either diced or halved butternut squash.  See notes above for possible seasoning ideas too.



Scale

Ingredients

  • 1 butternut squash (2-3 pounds)
  • 12 tablespoons olive oil (or any neutral-flavored oil)
  • fine sea salt
  • optional: extra seasonings (see notes above)

Instructions

To Make Roasted Butternut Squash Cubes:

  1. Cut the squash.  Peel and cut the butternut squash into your desired size of cubes.
  2. Toss in oil.  Drizzle the diced squash with a tablespoon or two of oil, then toss until evenly coated.
  3. Season.  Arrange the squash in an even layer (no overlapping!) on a large baking sheet.  Season with salt, plus any extra seasonings that you prefer.
  4. Roast.  Cook butternut squash for about 40 minutes (or more/less, depending on the size of your dice) until the squash is tender and lightly golden on the edges.  Then remove from the oven, serve and enjoy!

To Make Roasted Butternut Squash Halves:

  1. Halve the squash.  Use a sharp knife to slice off the top (and if you’d like, also the bottom) 1/2-inch of a butternut squash.  Then very carefully slice the squash in half vertically.  Scoop out and discard the seeds and pulp.
  2. Brush on oil.  Brush the cut side of the squash evenly with a tablespoon of oil.
  3. Season.  Season the cut side of the squash with salt, plus any extra seasonings that you prefer.
  4. Roast.  Place the squash cut-side-down on a baking sheet or in a baking dish.  Cook butternut squash for about 50 minutes (or more/less, depending on the size of your squash halves) until the squash is tender and lightly golden on the edges.  Remove from the oven, scoop out the tender flesh, serve and enjoy!



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