How to Roast Butternut Squash

One of the most versatile vegetables is butternut squash and it’s easier to make than you think! This guide for How to Roast Butternut Squash is easy and the best way to get the full, delicious flavor of butternut squash into every bite.  Serve as a side, add to enchiladas, or soups!


Diced roasted butternut squash


Butternut Squash is one of my favorite vegetables.  It’s SO versatile and delicious.  I use this vegetable for so many things… alone as a side, added to enchiladas, or mixed into a casserole.  It has a mild flavor so you can really transform this amazing vegetable.  I used to scour the internet to find directions for how to cook squash properly, until one day I figured it out on my own and wrote out the directions.  So today I’m here to tell you How to Roast Butternut Squash.  This method is easy and the best way to get the full, delicious flavor of butternut squash into every bite.


I didn’t get introduced to butternut squash until about 7 years ago when I was vegetarian.  Back in Texas, the greatest grocery store of ALL TIME called HEB would sell already cut butternut squash.  Being vegetarian made me super adventurous with my cooking, so one day I decided to give this vegetable a try.  Obviously I used the butternut squash in enchiladas, because Tex-Mex food is who I am.  The squash I bought from the store didn’t have directions for how to cook it, so I searched the internet for directions.  I went down a Google rabbit hole trying to figure out the best way to roast butternut squash, until finally I tested it out on my own, wrote down the directions, and I’ve been making squash this way ever since.


I use roasted butternut squash in so many ways and in lots of recipes I have, such as my Tex-Mex Quinoa Casserole, Cheesy Vegetable Enchilada Casserole, and Bacon Butternut Mac & Cheese, along with so many others that I have yet to publish on my website.  Roasted butternut squash is my favorite and I use it almost every 2 weeks.  When my kids were both babies and starting to eat pieces of food, I gave them butternut squash all the time.


This recipe is easy and great to make ahead of time if you love to meal prep like I do.  If you are able to find cut butternut squash from your store, that’s amazing!  That will save you tons of time.  I’m never able to find it so I always have to peel and cut the squash myself.  I found a secret that will help with the peeling and cutting of the squash (because it’s a pain), microwave the squash.  That’s right, put the whole butternut squash in the microwave and cook on high for 3 minutes.  Peel the squash, cut off each of the ends, then click the squash in half lengthwise.  Scoop out the seeds and discard.  Slice the squash then dice into ½ inch cubes.



diced butternut squash on a baking sheet


Add the squash to a baking sheet lined with parchment paper, spray with olive oil, and season with salt and pepper (and any other seasonings you wish).  Bake in an oven at 375° for 35 minutes until the squash is fork tender.


diced roasted butternut squash on a baking sheet


Roasted squash is so versatile; you can add it to casseroles, each alone as a side, add to tacos, or a salad.  It’s truly my favorite vegetable and I have SO many ideas to share with you on ways to use it!    This recipe guide is easy and the best way to get the full, delicious flavor of butternut squash into every bite.


Diced roasted butternut squash


I hope you enjoy these Bites of Flavor!

How to Roast Butternut Squash

This guide is easy and the best way to get the full, delicious flavor of butternut squash into every bite.  Serve as a side, add to enchiladas, or soups!
5 from 1 vote
Prep Time 7 mins
Cook Time 35 mins
Total Time 42 mins
Course Side Dish
Cuisine American
Servings 3 Cups


  • 1 Medium Butternut Squash, About 3 Cups Diced
  • Olive Oil Cooking Spray
  • Salt & Pepper, To Taste


  • Pre-heat oven to 375°.
  • Microwave squash on high for 3 minutes in the microwave.
  • Peel the squash, then cut each of the ends off.
  • Cut the squash lengthwise, scoop out the seeds, and discard the seeds.
  • Slice the squash into ½ inch thick slices, then dice into ½ inch cubes.
  • Line a baking sheet with parchment paper and spread diced squash onto the sheet in an even layer.
  • Spray the squash with olive oil cooking spray, season with salt and pepper.
  • Bake in the oven for 35 minutes, until fork tender.


Use any spices you wish, such as Garlic Powder, Chili Powder, Cumin, etc.
Store in airtight container in the refrigerator for up to 5 days.

Looking for recipes to use with this delicious squash?  Check out these recipes:


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  • Reply
    Michael Simmons
    April 20, 2021 at 9:53 am Love this recipe! I cooked this a few days ago. It turned out fabulous and directions were excellent and easy to follow! All my family loved this. Thank you for this wonderful recipe! Pinned!

    5 stars

  • Reply
    April 21, 2021 at 6:58 am I'm so glad to hear Michael! Thank you so much for commenting and pinning this recipe :) Kristine recently posted...Homemade Tzatziki SauceMy Profile
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