Easy Roasted Butternut Squash

Roasted butternut squash is served in a white bowl.

This easy roasted butternut squash comes out tender on the inside with beautifully caramelized edges. It's a simple side dish that works with almost any meal.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 89kcal

Author Vered DeLeeuw

Ingredients

1.5 pounds butternut squash Peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil see notes below
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
1 teaspoon garlic powder
2 teaspoons chili powder

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes.
1.5 pounds butternut squash, 2 tablespoons olive oil
Add the salt, garlic powder, and chili powder. Mix well.
1 teaspoon Diamond Crystal kosher salt, 1 teaspoon garlic powder, 2 teaspoons chili powder
Arrange the butternut squash cubes on the prepared baking sheet in a single layer. Roast them for 15 minutes.
Gently stir, then continue roasting until tender, 10-15 more minutes. Serve immediately.

Video

Notes

Seasonings, especially salt, are guidelines. Adjust to taste.
You can mince a couple of garlic cloves instead of using garlic powder. The flavor will be more pronounced. However, garlic powder has the advantage of more evenly coating the squash cubes. So I prefer it over fresh garlic.
Prefer a high smoke point fat? I love melted ghee in this recipe.
I don't recommend using frozen butternut squash in this recipe. It won't caramelize the way fresh squash does.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They're excellent when gently reheated in the microwave at 50% power. They are also surprisingly good when eaten cold straight out of the fridge!

Nutrition