I recently prepared an Oven Roasted Butternut Squash that caught my attention immediately. The tender cubes of butternut squash, lightly coated with olive oil, salt, and garlic powder offer a delightful mix of savory notes. A sprinkle of thyme and a dash of black pepper add a simple charm that made this dish irresistible.

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I’ve been experimenting in the kitchen lately, and my latest obsession is this oven roasted butternut squash recipe. It’s super simple but so satisfying once you learn how long to roast butternut squash correctly.

I start with one medium butternut squash, peeling, seeding and cutting it into about one-inch cubes. Then I toss the cubes with 2 tablespoons of olive oil, half a teaspoon of salt, a quarter teaspoon of black pepper, half a teaspoon of garlic powder, and half a teaspoon of dried thyme.

I always wonder how to perfectly prepare butternut squash to let the natural flavors shine through. When I cook butternut squash in the oven, it really reminds me of other great dishes like Parmesan roasted zucchini.

There is something exciting about baking butternut squash in the oven because every batch comes out with a unique, roasted, and slightly crispy texture that keeps me coming back for more.

Why I Like this Recipe

I love this recipe because it’s super simple yet packs a ton of flavor. I can’t resist how the natural sweetness of the squash mixes with the savory garlic and thyme. I also really appreciate that it’s a healthy option that doesn’t feel like a sacrifice at all. And honestly, the roasted edges give it that perfect crunch I crave.

I decided to give this oven roasted butternut squash a try because it just feels right when i munch on something warm and cozy. I peeled and chopped the squash into cubes, tossed it with olive oil, salt, pepper, garlic powder and thyme, then spread it out on a baking sheet lined with parchment paper. I popped it in a preheated oven at 425°F for about 25 to 30 minutes, stirring halfway through so all the pieces get that delicious brown and tender finish. It might not be perfect every time and sometimes i mess up the stirring, but that just makes it feel more home-cooked, you know?

Ingredients

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Butternut squash is rich in fiber and vitamins like vitamin A making it naturally sweet and nourishing.
Olive oil provides healthy fats that add a smooth, rich texture and enhances overall flavour.
Salt boosts the squash flavors and helps round out the dish without overwhelming natural sweetness.
Black pepper gives a gentle kick while offering antioxidants and a slightly spicy flair to your meal.
Garlic powder supplies a savory warmth that elevates the roasted veggies with its zesty aroma.
Dried thyme adds earthy notes and a herbal touch, perfectly balancing the dish’s flavor profile.

Ingredient Quantities

1 medium butternut squash (peeled, seeded, and cut into 1-inch cubes)

2 tablespoons olive oil

1/2 teaspoon salt (more if you like it extra salty)

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

How to Make this

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1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Peel, seed, and cut the butternut squash into 1-inch cubes.

3. Put the squash cubes in a large bowl.

4. Drizzle 2 tablespoons of olive oil over the squash.

5. Add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme to the bowl.

6. Toss the squash well until all pieces are evenly coated in the oil and seasonings.

7. Spread the squash out in a single layer on the lined baking sheet.

8. Roast the squash in the oven for about 25 to 30 minutes, stirring halfway through to ensure even cooking.

9. Check that the squash is fork-tender and lightly browned.

10. Remove from the oven and serve warm, enjoy your dish!

Equipment Needed

1. Oven – you’ll need one that can get up to 425°F
2. Baking sheet – make sure it’s big enough for the squash
3. Parchment paper – for lining the baking sheet
4. Cutting board – so you have a safe place to chop the squash
5. Sharp knife – necessary for peeling, seeding, and cutting the squash
6. Large bowl – to toss the squash with oil and spices
7. Measuring spoons – for getting the olive oil and spices right
8. Spatula or wooden spoon – to mix and ensure the squash gets evenly coated
9. Fork – to test if the squash is fork-tender after roasting

FAQ

Q: Can I substitute different types of squash for the butternut squash?
A: Yep, you can try acorn or delicata squash but remember they might need slightly different cook times so keep an eye on them.

Q: What if I dont have dried thyme?
A: No troubles, you can swap it with rosemary or even basil if thats what you have. The flavor might change a bit but it'll still be tasty.

Q: How do I know when the squash is done?
A: The squash should have crispy edges and a soft inside when you poke it with a fork. If it feels hard in the center, give it more time.

Q: Can I make this dish a day ahead and reheat it?
A: Sure, you can roast it ahead of time and pop it back in the oven to heat up. Just note it might lose some of its crunchiness when reheated.

Q: Is it okay to add extra garlic powder if I love garlic?
A: Absolutely, if you love garlic go for it. Just keep in mind you might need to adjust the salt a bit too.

Oven Roasted Butternut Squash Recipe Substitutions and Variations

If you can’t find butternut squash, try substituting acorn squash, kabocha, or even pumpkin for a similar texture and flavor.
Don’t have olive oil? Avocado oil or light coconut oil works just fine in roast recipes.
If garlic powder isn’t available, use a couple of minced garlic cloves instead, it gives a fresh kick of flavor.
Instead of dried thyme, dried rosemary or sage can give a nice, earthy twist to the dish.
For salt, you can swap regular salt with sea salt or kosher salt if you’re looking for a different bite.

Pro Tips

1. Try to make sure your squash cubes are about the same size, so they cook evenly and nothing ends up underdone or burnt.
2. Don’t be afraid to give the cubes a few extra tosses when you’re coating them with oil and spices, so every single piece gets a good flavor hit.
3. Keep an eye on the roasting time; sometimes your oven runs hotter or cooler than expected so check a bit earlier if you’ve ever had squashed looking too dark.
4. If you want a little twist next time, throwing in a pinch of smoked paprika can give it a neat, slightly smokey flavor without overpowering the original taste.

Oven Roasted Butternut Squash Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

260

kcal

Equipment: 1. Oven – you’ll need one that can get up to 425°F
2. Baking sheet – make sure it’s big enough for the squash
3. Parchment paper – for lining the baking sheet
4. Cutting board – so you have a safe place to chop the squash
5. Sharp knife – necessary for peeling, seeding, and cutting the squash
6. Large bowl – to toss the squash with oil and spices
7. Measuring spoons – for getting the olive oil and spices right
8. Spatula or wooden spoon – to mix and ensure the squash gets evenly coated
9. Fork – to test if the squash is fork-tender after roasting

Ingredients

1 medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
2 tablespoons olive oil
1/2 teaspoon salt (more if you like it extra salty)
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme

Directions

Preheat your oven to 425°F and line a baking sheet with parchment paper.
Peel, seed, and cut the butternut squash into 1-inch cubes.
Put the squash cubes in a large bowl.
Drizzle 2 tablespoons of olive oil over the squash.
Add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme to the bowl.
Toss the squash well until all pieces are evenly coated in the oil and seasonings.
Spread the squash out in a single layer on the lined baking sheet.
Roast the squash in the oven for about 25 to 30 minutes, stirring halfway through to ensure even cooking.
Check that the squash is fork-tender and lightly browned.
Remove from the oven and serve warm, enjoy your dish!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.