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!
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.
🔪 Instructions For Roasted Butternut Squash
Time needed: 30 minutes.
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.
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.
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.
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.
Yes. It’s a great “make the day before you’re ready to use it” dish.
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.
Because butternut squash is a winter squash, it’s an excellent dish for Thanksgiving and Christmas gatherings.
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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