Learn how to cook butternut squash the easy way! Peel your squash and then dice it into chunks, toss in olive oil and spices, and roast at 400ºF until fork tender.
Butternut squash is a favorite vegetable of mine because it’s slightly sweet, yet savory at the same time. Over the years of running a food blog, I’ve found that peeling and dicing your butternut squash and then roasting it at a higher heat is the best way to cook it.
Today, we’re taking a deep dive into how to cook butternut squash. Follow our simple steps (just 3 of them!) for perfectly roasted and caramelized butternut squash every time. Just peel, cube, and roast in the oven!
“I’ve roasted butternut squash before but found this recipe while searching for a sweet and spicy spice combination for my Thanksgiving side- loved the cumin and cinnamon together.” – Eliza
It doesn’t get much simpler than roasted butternut squash. You’ll need:
- Butternut squash
- Olive oil
- Salt + pepper
What does butternut squash taste like?
Butternut squash has the texture of a roasted sweet potato but is a bit softer. It tastes nutty, earthy, and slightly sweet.
Our favorite way to jazz up butternut squash is with seasonings. In these photos specifically, we used a little cumin and cinnamon, but feel free to get creative! Feel free to use your favorite spices or any of these fun spice mixes – add to the squash in step 5.
- Homemade fajita seasoning
- Homemade chili seasoning
- Homemade Old Bay seasoning
- Everything bagel seasoning
- A pinch of cayenne pepper for a little heat
- And, pumpkin pie spice for a little something different!
FAQ
No, you can simply halve the squash and roast it (like in this Instant Pot butternut squash recipe). We prefer to chop it before roasting so it cooks and caramelizes perfectly.
We like to cut butternut squash into roughly 1-inch cubes. Feel free to cut whatever size cubes you like, but try to cut them all around the same size so they cook evenly.
Butternut squash is cooked through when it’s fork-tender. The edges of the roasted butternut squash should be golden brown and a bit crispy!
We do not recommend buying frozen butternut squash for this recipe – the squash will turn out a bit mushy. Feel free to use frozen butternut squash for this butternut squash soup!
Instant Pot
Butternut Squash
Perfectly cooked Instant Pot Butternut Squash in under 20 minutes! In this post, we’re sharing how to cook butternut squash in the Instant Pot – 2 ways!
Let the roasted butternut squash cubes cool completely. Once cool, transfer to an airtight container and refrigerate for up to 5 days. Warm up the squash before serving or enjoy it cold straight from the fridge.
Make Ahead Roasted Butternut Squash
Store cubed butternut squash in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.
Serving Suggestions
Now that you know how to cook butternut squash, use it in any of these recipes:
- Storage: Once the squash is cool, transfer to an airtight container and refrigerate for up to 5 days.
- Make Ahead Instructions: Store cubed butternut squash in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.
- Squash: 1 large butternut squash will yield approximately 4 cups of cubed squash.
- To Save Time: If you’re in a time crunch, pick up pre-cut butternut squash at the store. Simply add oil, seasonings, and roast!
Calories: 153 kcal, Carbohydrates: 16 g, Protein: 1 g, Fat: 10 g, Fiber: 3 g, Sugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
