Roasted Butternut Squash Cubes
Roasted butternut squash cubes are seasoned with sage, rosemary, thyme, oregano, salt, and pepper, then baked until tender and lightly browned. Butternut squash is naturally a little sweet, but the dried herb blend keeps this recipe more on the savory side.
Isn’t butternut squash gorgeous when it’s tossed in seasonings and roasted? It turns a pretty orangy color with a bit of brown around the caramelized edges. It practically screams fall and cooler weather.
My roasted butternut squash recipe only takes about 15 minutes to prep, then it’s tossed in a homemade seasoning blend, and the oven finishes it up. Roasting brings out the natural sweetness in the squash and the savory herbs balance it perfectly. It turns out golden brown and soft in the center.
I love serving this dish for Thanksgiving (obviously!) and whenever we have heartier, heavy meals like our pork chop stuffing bake, maple glazed ham, or baked chicken breasts. You can also use it in soups or toss it over the top of a harvest salad. If you’ve never made roasted butternut squash before, add it to the list for this fall!
Helpful Things to Know
- ✓ Ready in about 45 minutes
- ✓ Savory dried-herb seasoning
- ✓ Pre-cut squash works as a shortcut
- ✓ Freezer friendly, but softer after thawing
Kim’s Best Tips
Spread the squash in one even layer with space between the pieces. If the cubes are piled or crowded together, they’ll steam and stay soft instead of browning around the edges.
For a shortcut, buy pre-cut butternut squash.
Use a vegetable peeler to remove the thick skin, then slice the squash vertical (longways). Scoop out the seeds, and take care dicing it since squash can be tough to cut.
If the whole squash is especially hard to cut, pierce the skin several times with a fork and microwave it in 30-second intervals just until it’s slightly easier to slice. Don’t cook it through, though.
How to Make Roasted Butternut Squash
Prepare the squash: Peel the butternut squash, remove the seeds, and cut the flesh into even 1-inch cubes. Preheat the oven to 375°F and line a large baking pan with parchment paper or nonstick aluminum foil.
Season: Place the squash in a large bowl. Add the olive oil, salt, black pepper, oregano, rosemary, thyme, and sage. Toss until the cubes are evenly coated.
Start roasting: Spread the squash over the prepared pan in a single layer. Bake for 10 minutes, then flip the cubes.
Finish at higher heat: Raise the oven temperature to 425°F and continue roasting for 15 to 20 minutes. The squash is done when the centers are fork-tender and the edges are lightly browned.
Ways to Use Roasted Butternut Squash
This recipe makes a really easy fall or holiday side dish, but you can also use roasted squash as in ingredient in other recipes.
- Use the cubes to make butternut squash soup.
- Pile them into vegetarian tacos with some pico de gallo and a drizzle of chipotle cream sauce.
- Stir it into parmesan risotto.
- Add it to a fall salad with kale or arugula.
More Roasted Veggies To Try
- Easy Oven Roasted Brussels Sprouts
- Maple Roasted Carrots
- Easy Honey Roasted Carrots and Parsnips
- Whole Roasted Cauliflower
Ingredients
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
Instructions
- Preheat the oven to 375°F. Line a large baking pan with parchment paper or nonstick aluminum foil.
- Add the squash, olive oil, salt, black pepper, oregano, rosemary, thyme, and sage to a large bowl. Toss until evenly coated.4 cups butternut squash¼ cup olive oil1 teaspoon salt½ teaspoon ground black pepper½ teaspoon dried oregano½ teaspoon dried rosemary½ teaspoon dried thyme½ teaspoon rubbed sage
- Transfer the squash to the prepared pan and spread the cubes in a single layer. Bake for 10 minutes, then flip the squash and raise the oven temperature to 425°F.
- Continue baking for 10 to 15 minutes, until the squash is fork-tender and lightly browned around the edges.
Notes
- Cut the squash into even 1-inch cubes so the pieces cook at the same rate.
- Don’t crowd the pan. Overlapping squash will steam instead of brown.
- Pre-cut butternut squash can be used as a shortcut.
- Freeze cooked squash in a single layer until firm, then transfer it to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven. The texture will be softer after thawing.
- Store roasted butternut squash in an airtight container in the refrigerator for 3 to 4 days.