Oven Roasted Butternut Squash is easy to prepare and makes a great holiday side dish. It’s perfect for tossing into salads, veggies bowls, or making Butternut Squash Soup. 30 minutes and 3 ingredients are all you need.
Once the cold weather starts moving in I get excited. Because, that means it’s time for winter squash. And, my favorite is Butternut Squash! It’s sweet, healthy, and super versatile.
All you need is a little maple syrup, pumpkin pie spice, and just a touch of salt and pepper to make delicious Roasted Butternut Squash cubes. What makes this recipe even better is the fact it’s completely oil-free. So, it’s fat-free! Yes, delicious and fat-free. The two do exist.
So, if you’re ready to see how it’s done, let’s get it on!
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🥘 Ingredients
This roasted butternut squash recipe requires just 3 simple ingredients. The salt and pepper are optional. So, you can season to fit your own taste.
- Butternut Squash: I usually pick one that’s around 2-3 pounds.
- Maple Syrup: for browning, caramelization, and sweetness.
- Pumpkin Pie Spice: this is my preference. Cinnamon is a great option as well.
- Salt & Pepper: this is optional and to taste.
How To Make Roasted Butternut Squash
Roasted Butternut Squash is very simple to make and requires minimal ingredients. It's a great side dish all its own. But, you can use roasted butternut squash for soup, salads, and adding extra flavor and nutrition to your favorite veggie or grain bowl.
- Prepare: Preheat your oven to 400˚F, line a baking sheet with parchment paper, and cut the butternut squash into approximately 1″ cubes. Be sure and check out this video on "How To Cut Butternut Squash" if this is your first time. The finger you save might be your own.
- Toss: Add the butternut squash, maple syrup, and spices to a large mixing. Toss until the squash is evenly coated.
- Spread & Bake: Spread the butternut squash out in a single layer on the baking sheet. Place in the oven and cook for 30 minutes until the squash is tender and slightly brown around the edges.
- Serve: Remove the roasted butternut squash from the oven, let it cool for 5-10 minutes, and serve.
That’s it! Perfectly roasted butternut squash. Simple, delicious, healthy, and oil-free!
Top Tips
- Season: Try roasting with savory spices. A few of my faves are chipotle chili powder, cajun seasoning, curry powder, or just plain old salt and pepper.
- Serve It Solo: This roasted butternut squash is great as a stand-alone side. Try tossing in some of my maple roasted pecans and dried cranberries for an unbelievable holiday dish.
- For Baking: It’s a great replacement for pumpkin puree in baked goods. It’s great for bread, muffins, or anything else you can think of.
- Breakfast: Mix it in with this delicious Tofu Scramble for a sweet and savory breakfast meal.
FAQ
Can roasted butternut squash be made in advance?
Yes. It's a great "make the day before you're ready to use it" dish.
How Is It Stored?
Place leftovers in a covered container and store in the fridge for up to 3 days. But, it's best served fresh. FYI, this recipe DOES NOT freeze well after baking.
Is This Recipe Popular For Holiday Events?
Because butternut squash is a winter squash, it's an excellent dish for Thanksgiving and Christmas gatherings.
Is This Recipe Healthy?
Yes, yes, and yes! It's oil-free, vegan, WFPB, and gluten-free. So, it should appeal to almost everyone.
More Healthy Vegan Side Dishes
- Oil-Free Oven Roasted Potatoes
- Easy Maple Roasted Carrots
- Vegan Creamed Corn
- The Best Vegan Pumpkin Chili
- Sweet Potatoe & Black Bean Chili
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Oven Roasted Butternut Squash (Oil-Free)
Oven Roasted Butternut Squash is easy to prepare and makes a great holiday side dish. It’s perfect for tossing into salads, bowls, or making Butternut Squash Soup. 30 minutes and 3 ingredients are all you need.
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan, Gluten-Free, Low-Fat
- Diet: Vegan
Ingredients
- 1 butternut squash (2–3 pounds)
- 3 Tbsp maple syrup
- 2 tsp pumpkin pie spice or cinnamon
- Pinch of salt and pepper (optional)
Instructions
- Preheat your oven to 400˚F and line a baking sheet with parchment paper.
- Peel the butternut squash and cut into 1″ cubes. (see this video on How To Cut Butternut Squash, if needed)
- To a large mixing bowl, add the butternut squash cubes, maple syrup, spices, salt, and pepper. Toss with a wooden spoon or spatula until all the squash is evenly coated. Then, spread the squash out on the baking sheet in a single layer.
- Bake for 30 minutes until the squash and tender and slightly browned around the edges.
- Remove from the oven and let cool for 5-10 minutes. Enjoy the roasted butternut squash by itself as a side dish, toss it in salads, bowls, or even make a delicious healthy vegan Roasted Butternut Squash Soup.
- Roasted butternut squash leftovers can be stored in the fridge for up to 3 days. But, it is best when served fresh. Reheat at 350˚F in the oven until hot. This does not freeze well once it’s been cooked.
Notes
Roasted Butternut Squash is a great dish to make the day before you’re ready to serve it.
Store leftovers in the fridge for up to 3 days. But, it does not freeze well after baking.
Try using savory spices like chipotle chili powder, curry powder, and cajun seasoning.
Great for adding to salads, bowls, and making Roasted Butternut Squash Soup.
Nutrition
- Serving Size:
- Calories: 101
- Sugar: 9.7 g
- Sodium: 8 mg
- Fat: 0.2 g
- Carbohydrates: 26.2 g
- Fiber: 3.4 g
- Protein: 1.7 g
- Cholesterol: 0 mg
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Oh my goodness where has this been all my life?? Amazing!! Thank-you!
Who would have thought that a recipe as easy as this, with such few ingredients, could taste as awesome as this? I cheated a bit by purchasing a 2-lb package of Costco Butternut Squash which had already been cubed, but changed nothing else. The recipe is divine and I plan to make it again for a Thanksgiving Day side dish. I’ve never really cared for certain “creamy-type” soups in the past, but I can see I am on the road to enlightenment, and cannot wait to make your roasted butternut squash soup.
This is delicious!!! i can’t quit nibbling!
I know the feeling:)
After eating part of this as a side dish, I made a Wonderful Creamed Soup by adding plant milk, garlic and onion powders, some black pepper or lemon pepper – heated in saucepan and used immersion blender. Very tasty and satisfying.
Made this for the Roasted Butternut Squash Soup, but it was so good, I was tempted to eat it as it was! Glad I waited to put it in the soup, though, DANG that’s good stuff! Should have made a double batch. I did use a tsp of curry and shake of cumin as I like the sweet savory combination.
BTW, thanks for the link on how to cut the squash, hopefully it won’t take me as long next time!
Made this for the roasted butternut squash. Soup and it’s out of this world! Had it fight myself to have enough left to make the soup recipe!
Oven Roasted Butternut Squash is easy to prepare and makes a great holiday side dish. It’s perfect for tossing into salads, veggies bowls, or making Butternut Squash Soup. 30 minutes and 3 ingredients are all you need.