Fall is officially here, and with it comes cooler weather, colorful leaves, and lots of delicious autumnal flavors. If you're looking for a quick and easy way to add seasonal flair to your meals, look no further than this roasted butternut squash recipe. It's simple to make and goes great with just about anything. So let's make an easy whole roasted squash!
Learn how to cook with pumpkin and butternut squash.
- Butternut squash
Optional: Salt and olive oil
How to roast butternut squash.
Step 1. Preheat the oven. Preheat the oven to 400ºF (200ºC).
Step 2. Peel and cut the butternut squash into big chunks and mix with the herbs in a bowl.
Step 3. Lay in a tray. Either slightly drizzle extra-virgin olive oil to get the cubes lightly coated or set the diced butternut squash on parchment paper to prevent sticking and avoid using oil. Cut the upper part of the garlic head and ad a couple of extra garlic cloves to the tray.
Step 4. Bake for 40-50 minutes, until tender.
Precisely the same as described above. Cut the butternut squash into cubes and reduce the cooking time by ten minutes.
To make this roasted butternut squash recipe, simply cut the butternut squash in any shape (I prefer discs), optionally adding any other vegetables and a tablespoon of olive oil and a big garlic head to add aroma.
- My favorite seasoning for roasted or baked butternut squash is dried or fresh thyme.
- Also, Rosemary works beautifully. I think they combine very well with the sweetness of the butternut squash. A great addition to this roast would be Sweet potatoes.
- Fresh sage is also a great option and is often used when making butternut squash risotto.
- Also, for a more intense, delicious flavor, add a head of garlic to the baking tray, cut the head, and rub the butternut squash chunks with it. Alternatively, sprinkle onion or garlic powder on top of it.
- Olive oil will help the butternut squash sugars caramelize.
- For a sweeter take on butternut, we love seasoning it with ground cinnamon or nutmeg and even sprinkling some pumpkin pie spice mix on top. In this case, go for a neutral oil with a high smoking point, like avocado.
💡 Top tips
How long does butternut squash take to cook: Forty to fifty-five minutes at 400ºF (200ºC) will do it unless you use frozen butternut squash; see the below tips to make it right.
Roasted Butternut Squash is extremely versatile.
This whole roasted squash recipe is great as a starter, snack, side dish, or base for other recipes, such as a creamy soup.
Also, you can make frozen roasted butternut squash without thawing the squash; you will only need to leave the squash in a preheated oven for 20 minutes at 450 ºF (230 ºC). Make sure you season it with oil and salt.
Be sure to place the squash in the lower rack and watch the squash as of minute 15. The smaller the butternut squash dice, the less they'll need to cook.
Roasted frozen butternut squash is as good as fresh butternut when cooked right.
I like making creamy soup by blending the roasted butternut squash in a mixer and adding sugar-free vegetable milk.
I use these cooked cubes as a topping when making a gourmet pizza combined with caramelized red onions and fresh rucola.
You can also make a puree and use it as a filling for butternut squash ravioli.
🤔 Butternut squash vitamins
Butternut squash is an excellent source of antioxidants, including vitamin E, vitamin C, and beta-carotene.
Antioxidants help prevent or slow cellular damage and help reduce inflammation, which may also reduce your risk of several chronic diseases. Butternut Squash has tons of great benefits for your health. Learn more here.
Remember to let us know how it turned out for you and what other vegetables you threw in the grilling tray.
Although it is more common to make pumpkin pie with pumpkins, we have successfully made it with butternut squash without noticing any difference, as their flavor profiles are very similar.
We love this simple and delicious Spiced Roasted Cauliflower Head Recipe
📚 Butternut squash healthy recipes
- Roasted butternut squash pasta
- Creamy roasted butternut squash risotto
- Yellow Thai Curry
- Vegan pumpkin tahini soup, pumpkin pancakes, pumpkin hummus, and pumpkin overnight oats (these recipes also work with butternut squash)
If you try this butternut vegan recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Roasted Butternut Squash + How to Roast Frozen Squash
- 1 butternut squash
- 1 garlic head
- 1 teaspoon thyme or/and rosemary, preferable fresh
- Pre-heat the oven to 400ºF (200ºC)
- Peel and cut the butternut squash into big chunks and mix with the herbs in a bowl.
- Either slightly drizzle extra-virgin olive oil to get the cubes lightly coated or set the diced butternut squash on parchment paper to prevent sticking and avoid using oil. Cut the upper part of the garlic head and ad a couple of extra garlic cloves to the tray.
- Bake for 40-50 minutes, until tender.
frozen roasted butternut squash
- Without thawing the squash, cook the squash in a preheated oven for 15-20 minutes at 450 ºF (230 ºC). Make sure you season it with oil and salt and your preferred herbs.Be sure to place the squash in the lower rack and watch the squash as of minute 15. The smaller the butternut squash dice, the less they'll need to cook.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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