How to Cook Butternut Squash in the Oven

5 from 4 votes

This recipe for butternut squash is simple - peel, dice, season, and roast at 400ºF for about 25 minutes!

Prep 20

Cook 30

Total 50

Fat 10

Carbs 16

Protein 1

Yield

Preheat the oven to 400ºF. Prepare a baking sheet: line a baking sheet with parchment paper OR foil sprayed with nonstick cooking spray. You can also spray the baking sheet directly. Set aside.
Peel the butternut squash with a vegetable peeler. Place the peeled squash on a cutting board and use an extremely sharp knife to cut it in half, hotdog style. Don't be afraid to put a little muscle into it!
Once cut in half, use a spoon to remove any seeds and flesh from the inside.
Cut the prepared squash however you'd like! We like to cut butternut squash into bite-sized pieces so it cooks faster. Make sure all of the pieces are approximately the same size so they roast evenly. Transfer the squash to the prepared baking sheet.
Drizzle with olive oil and season with salt and pepper. Use your hands to massage the oil and spices into the veggies.
Evenly spread the cubed squash onto the baking sheet. Make sure the cubes aren't touching – if they overlap at all, they will not roast evenly.
Bake for 25-30 minutes, tossing the squash halfway.

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!