Roasted Butternut Squash (30 Minutes!)

Butternut squash cut in half

It’s that time of the year for winter squash (!!), one of our favorites being butternut.

In this step-by-step tutorial, we show you how to peel, cut, season, and roast butternut squash to perfection every time! It’s easier than you think. We also include notes for cooking with less oil, what seasonings complement the flavors best, and how to put it to use! Let us show you how it’s done.

Bowl of butternut squash, avocado oil, maple syrup, sea salt, and black pepper

How to Roast Butternut Squash

This 30-minute recipe starts with peeling and cubing the squash so that it cooks quickly and gives each bite a nice roast-y flavor! We’ve included detailed instructions below or you can find a short video here.

Next, we mix the squash with avocado oil to help it caramelize and maple syrup to enhance the sweetness. If you’re looking to cook with less oil, we’d suggest lightly coating it using an avocado oil spray.

For seasonings, salt and pepper are perfect for versatility! Or, for even more flavor (optional), we find butternut squash pairs nicely with curry powder or shawarma spice blend. Follow the links to learn about the origins of each, as well as easy DIY recipes.

Once seasoned, the squash is ready for roasting! 400 degrees Fahrenheit for ~20-25 minutes, and you’ve got perfectly caramelized squash!

Cubed butternut squash seasoned with avocado oil, maple syrup, salt, and pepper

We hope you LOVE this roasted butternut squash! It’s:

Savory
Naturally sweet
Buttery
Comforting
Quick & easy
Versatile
& Delicious!

Enjoy it in bowls, on salads, blended into soups, or as a side to nearly any main! We think it would pair especially well with our 1-Pot Curried Chickpea Soup, Balsamic Portobello Burgers, or Easy 1-Pan Salmon Red Curry.

Other Helpful How-Tos

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Perfectly roasted butternut squash on a baking sheet

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 5 (~1-Cup Servings)

Course Side Dish

Cuisine Gluten-Free, Indian-Inspired, Middle Eastern-Inspired, Vegan

Freezer Friendly No

Does it keep? 3-4 Days

  • 1 medium butternut squash, peeled and cubed, seeds removed (~7 cups cubed)
  • 1 Tbsp avocado oil (or other neutral oil with high smoke point)
  • 1 ½ Tbsp maple syrup
  • 1 healthy pinch sea salt and black pepper
  • 1-2 tsp curry powder or shawarma spice blend (optional)

*Nutrition information is a rough estimate calculated without optional ingredients.
*If you have an abundance of butternut squash, it’s best to peel, cube, and freeze it before baking. Then proceed with instructions as listed, allowing for a bit more cook time. No need to let thaw, but you certainly can (blot off any excess moisture before seasoning with oil and spices).

Serving: 1 cup Calories: 154 Carbohydrates: 34.1 g Protein: 2.6 g Fat: 3 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.48 g Monounsaturated Fat: 1.94 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 27 mg Potassium: 828 mg Fiber: 9.2 g Sugar: 9.2 g Vitamin A: 32015 IU Vitamin C: 43.34 mg Calcium: 124 mg Iron: 1.73 mg


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