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Roasted Butternut Squash

Making roasted butternut squash is super easy! It is a delicious side dish for any meal and tastes great when thrown into a salad or even as a replacement for pumpkin puree in recipes. This delicious fall staple is versatile!
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Course: Side Dish
Cuisine: American
Keyword: butternut squash, whole30
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 139.84kcal
Author: Megan Porta


  • 1 butternut squash peeled, seeded and cut into 1-inch cubes
  • 1/4 cup olive oil
  • sea salt for sprinkling


  • Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Add the squash in a single layer. Drizzle the olive oil over the top and toss to coat. Sprinkle with the sea salt.
  • Bake in the preheated oven for 30-40 minutes, stirring once or twice throughout, until golden brown. Sprinkle with extra sea salt, if desired, and serve immediately!


  • Olive oil, salt and pepper are simple and delicious additions to this recipe, but other great options would be cinnamon, cumin, cayenne pepper, basil, oregano or rosemary.
  • The olive oil can be replaced with an equal amount of melted butter.
    Butter, cinnamon and a few tablespoons of brown sugar add a delicious sweet touch.
  • If you’d rather mix the squash cubes with the oil and spices in a large bowl for a more even coating, that works great!


Calories: 139.84kcal | Carbohydrates: 5.38g | Protein: 0.46g | Fat: 13.54g | Saturated Fat: 1.88g | Sodium: 147.66mg | Fiber: 1.64g | Sugar: 1.01g