Roasted Butternut Squash 

Roasted butternut squash is one of those recipes that looks simple, but delivers so much more. With its naturally sweet flavor, creamy texture, and beautifully caramelized edges, it’s the perfect balance of cozy comfort and real nourishment. This version levels up the basics by using a mix of heart-healthy avocado oil, fresh garlic, and a trio of aromatic herbs, rosemary, thyme, and sage, for a deeply savory, seasonal twist. As it roasts, the squash softens into buttery bites while the edges turn golden and crisp, creating a dish that’s both rustic and elegant.

Why You’ll Love This Roasted Butternut Squash

We all want side dishes that feel comforting without being heavy, taste indulgent without extra effort, and bring real nourishment to the table. That’s exactly why these baked butternut squash cubes are a fall and winter must. Here’s why they’ll earn a regular spot in your meal rotation:

• Sweet-meets-savory perfection: Roasting brings out the natural caramelized sweetness of the squash, while fresh rosemary, thyme, sage, and garlic add an earthy, aromatic depth.
• Buttery-soft inside, crisp edges: The texture hits that sweet spot, crispy on the outside, melt-in-your-mouth tender on the inside. It’s comfort food without the weight.
• Packed with nutrients your body loves: Butternut squash is loaded with vitamins A and C, fiber, and antioxidants that support your immune system, skin health, and digestion. A drizzle of avocado oil adds healthy fats for better nutrient absorption.
• Fits just about every diet: This one’s vegan, gluten-free, and made with whole, simple ingredients that nourish and satisfy—no swaps or sacrifices needed.
• Easy to pair and customize: Serve it with roasted chicken, toss into grain bowls or salads, or enjoy straight off the pan. It’s a ridiculously easy upgrade to any meal.

Ingredients You’ll Need

This is one of those simple, flavor-forward recipes that feels comforting and elegant, yet comes together with everyday ingredients. Here’s what you’ll need to make this oven roasted butternut squash:

• Butternut squash: This sweet, nutty winter squash becomes beautifully tender on the inside and caramelized on the edges when roasted. Look for one with firm skin and rich, deep orange flesh.
• Avocado oil: A high-heat oil that’s perfect for roasting. It adds richness and helps crisp the edges of the squash without overpowering the flavor. Look for cold-pressed avocado oil near other cooking oils.
• Fresh herbs (rosemary, thyme & sage): This trio adds earthy, woodsy, and slightly peppery notes that take the flavor to the next level. Mince the rosemary and sage, and simply strip the thyme leaves from the stems. Find it in the fresh herb section, or grow your own for easy snipping.
• Garlic cloves: Fresh minced garlic adds a savory base note and depth of flavor. As it roasts, it mellows and sweetens, blending beautifully with the herbs and squash. Use fresh cloves for the best flavor and aroma, usually found near onions and shallots.

How to Make Roasted Butternut Squash

Making roasted butternut squash is incredibly simple and so rewarding. With just a few steps and wholesome ingredients, you’ll have a flavorful, golden side dish that’s perfect for fall dinners, meal prep, or holiday spreads.

Prepping Butternut Squash

Since this roasted squash needs the squash peeled and cubed, let’s talk about the easiest way to get it done without breaking a sweat (or a peeler). Butternut squash can be a bit of a beast to prep—hard skin, odd shape, slippery once peeled, so having a game plan makes all the difference. Here’s how to peel, slice, and cube it safely:

1. Carefully remove the skin from the butternut squash using a sturdy vegetable peeler.
2. Use a large knife and carefully cut off the top of the squash as well as the bulbous part.

3. Cut the bulbous part in half and scoop out the seeds and any stringy bits.
4. Take each squash half and slice it into long, even sticks.

5. Gather the squash sticks and proceed to cube the whole squash.
6. Collect all the butternut squash cubes in a bowl, then move on to prepping the remaining ingredients for your roasted butternut squash.

Making Butternut Squash

Now that your butternut squash is prepped and chopped, it’s time to turn those golden cubes into something truly crave-worthy. Roasting is where the magic happens—bringing out rich, nutty notes and softening the squash to melt-in-your-mouth perfection. Let’s walk through exactly how to make roasted butternut squash:

7. Grab your cutting board and finely chop the garlic and fresh herbs.
8. Sprinkle the chopped garlic and herbs evenly over the cubed butternut squash.

9. Pour a light drizzle of avocado oil over the squash cubes.
10. Grab a large spoon and gently toss the squash, garlic, herbs, and oil until everything’s evenly coated.

11. Line a baking tray with parchment paper, then pour your squash mixture on top.
12. Spread it out evenly so everything is well-layered.

13. Roast the squash for 15-20 minutes in the oven. You want the cubes to be fork-tender and even slightly browned on the outside.
14. Remove it from the oven and transfer to a dish for serving.

Easy Swaps and Add-Ins

If you’re using up what’s in your fridge or want to change up the flavor, these simple swaps and delicious add-ins make it easy to keep the dish fresh and exciting:

• Squash swap: Don’t have butternut squash? You can substitute with acorn squash, delicata, or even sweet potatoes. Just aim for similar-sized cubes and adjust roasting time slightly if needed.
• Oil options: If you’re out of avocado oil, go with olive oil, melted coconut oil, or ghee. They’ll still give you that golden, crispy roast while adding their own subtle flavor.
• Herb flexibility: Fresh herbs are ideal, but dried ones work too! Use about ⅓ of the amount if swapping in dried rosemary, thyme, or sage. You can also try Italian seasoning for an easy shortcut.
• Sweet twist: For a cozy, sweet-savory flavor, add a light drizzle of maple syrup or a sprinkle of cinnamon before roasting. It’s perfect for fall and holiday meals.
• Spice it up: Want more heat? Add a pinch of cayenne pepper, crushed red pepper flakes, or smoked paprika to the seasoning mix for a little extra kick.
• Make it a meal: Turn it into a hearty main by adding roasted chickpeas, quinoa, or farro. You can also toss the squash into grain bowls, pair it with a simple green salad, or serve alongside your favorite protein.

More Roasted Recipes You’ll Love

Here are a few of my favorite roasted recipes that are bold in flavor, fun to make, and perfect for everything from casual snacking to satisfying weeknight dinners:

• When I want something crispy and caramelized, oven roasted Brussels sprouts always deliver. They’re roasted to golden perfection with a touch of avocado oil and sea salt—simple, savory, and seriously addictive.
• For a hands-off veggie that feels special, baked spaghetti squash is a game changer. The strands roast up tender and sweet, and they make the perfect base for sauces, sautés, or even stuffed with your favorite toppings.
• When snack time hits, I toss together a batch of curry roasted chickpeas. They’re spicy, crunchy, and totally poppable—plus, packed with plant-based protein to keep you going.
• And for a hearty and unexpected side dish, roasted cabbage wedges bring the wow factor. They get crispy on the edges and tender in the middle, with a naturally sweet flavor that’s surprisingly delicious.

If you make this roasted butternut squash recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.