Simple Roasted Butternut Squash

Simple roasted butternut squash—golden at the edges, tender in the center, and endlessly versatile.

Sometimes the best way to enjoy butternut squash is also the simplest. No sauces. No spices beyond salt and pepper (unless you feel like it). Just good squash, roasted until the edges caramelize and the centers turn soft and sweet.

Roasted butternut squash is my go-to method when the garden (or pantry) is full and I want something dependable: a side dish, a salad topper, a grain-bowl anchor, or an easy base for improvisation. It’s also the version I use most often when cooking from frozen squash pulled straight from the freezer.

Prep Time

• 15 minutes active

• 30–40 minutes roasting

Yield

Serves 4 as a side dish (Easily doubled or tripled)

Ingredients

• 1 medium butternut squash (about 2½–3 pounds)

• 2–3 tablespoons olive oil

• ½ teaspoon salt (more to taste)

• Freshly ground black pepper, to taste

Optional additions (use sparingly):

• Garlic cloves (whole or smashed)

• Fresh or dried thyme or rosemary

• A pinch of smoked paprika or chili flakes

Directions

1. Preheat the oven. Heat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

2. Prepare the squash. Peel the butternut squash, slice it in half lengthwise, scoop out the seeds, and cut into ¾–1-inch cubes.

3. Season. Place the cubes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread the squash into a single layer—crowding leads to steaming instead of roasting.

4. Roast. Roast for 30–40 minutes, flipping once halfway through, until the squash is tender and deeply golden on the edges.

5. Finish and serve. Taste and adjust seasoning. Serve hot, warm, or at room temperature.

Freezing Notes (Raw Squash)

If you grow your own butternut—or buy it in abundance—this is one of the easiest vegetables to prep for future meals.

How to freeze:

1. Peel, seed, and dice raw butternut squash into ¾–1-inch cubes.

2. Portion the cubes into freezer bags (2–4 cups per bag works well).

3. Press out as much air as possible, label, and freeze.

To roast from frozen:

• No thawing needed.

• Spread frozen cubes directly onto a parchment-lined baking sheet.

• Drizzle with olive oil, season, and roast at 425°F.

• Expect to add 5–10 minutes to the roasting time and flip once or twice to encourage browning.

Frozen squash roasts beautifully—soft inside, caramelized outside—and makes weeknight cooking almost effortless.

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For more garden-grown recipes and ideas for saving the harvest, visit In My Garden at www.inmygarden.blog.