This Roasted Butternut Squash recipe is the best way to get golden brown butternut squash every time! With only three ingredients, you can whip up this simple recipe quickly!

Roasted butternut squash salad with feta and pomegranate seeds.

Are you looking for the best Roasted Butternut Squash recipe?

You’ve come to the right place! Our recipe for Roasted Butternut Squash is the perfect way to make this delicious fall vegetable. By roasting the butternut squash to caramelized, sweet perfection, this roasted butternut squash recipe will become your new favorite way to enjoy this veggie. The steps are simple, the ingredients are easy to find, and the results are amazing. Whether you serve it as is, puree it for mashed butternut squash, or turn it into a creamy soup, it’s super tasty and satisfying. Read on for our top tips and step-by-step instructions for how to roast butternut squash so it turns out perfect every time.

What Is Oven-Roasted Butternut Squash?

Butternut squash is a winter squash known for its bright orange color. Roasting butternut squash is the easiest way to enhance its flavor and texture. Roasting this delicious vegetable enhances its natural sweetness and brings out a slightly nutty flavor. It becomes fork-tender, making it perfect as a side dish for mashing, blending into soups, or adding to salads, especially during the holiday season.

A tray of ingredients for a roasted squash, with arugula salad and pomegranate.

Roasted Butternut Squash Ingredients

This Roasted Butternut Squash recipe is the perfect simple side dish for any occasion! Sometimes, the simplest ingredients can turn any ordinary vegetable into a delicious masterpiece, whether you’re making Roasted Green Beans or Cayenne Maple Bacon Roasted Brussels Sprouts! With a little prep work, you can make this easy recipe in no time!

  • Butternut squash
  • Olive oil
  • Salt

How to Make Roasted Butternut Squash

This is literally a recipe for roasted squash. You can add spices and additional flavors to turn this into a personal favorite. We love a mix of maple and cayenne.

  • Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Toss the squash in oil with a sprinkle of salt.
Sliced squash on a baking sheet.
  • Place squash slices on a rimmed baking sheet and roast for 30-35 minutes until fork tender. We’re looking for golden brown caramelized edges. 
Roasted butternut squash slices on a baking sheet.
  • From there, you can serve it as is, right over a leafy salad, as a great side dish, or mash it for excellent roasted mashed butternut squash. A personal favorite of ours is to use this roasted butternut squash as the base for a rich, creamy soup.
  • To make the salad, we pile peppery arugula onto a platter and top it with roasted butternut squash, feta, pomegranate seeds, and a simple fall salad dressing.

Girl Carnivore Expert Recipe Tips

  • The roasting time may vary depending on the size of the squash. 
  • For a sweeter butternut squash, add maple syrup, a sprinkle of cinnamon, or brown sugar before roasting. 
  • Instead of oil, feel free to use melted butter. 
A plate of squash salad with feta and pomegranate.

What to Serve With Roasted Butternut Squash

If you’re not pureeing the squash, try serving it with delicious main dishes like Smoked Spatchcock Chicken, Roasted Turkey, or Grilled Top Sirloin Steaks!

Leftovers & Reheating

Store leftover butternut squash in an airtight container in the fridge for 3-5 days. If you want to freeze leftover butternut squash, it’s best to puree it and then freeze it. Freeze for up to 6 months. 

To reheat:

Oven Method:

  • Preheat your oven to 350 degrees F.
  • Place the butternut squash in an oven-safe dish or on a baking sheet.
  • Cover the dish or squash with aluminum foil to prevent it from drying out.
  • Reheat for about 15-20 minutes. Check after 10 minutes and continue heating until it’s warmed to your desired temperature.
  • Keep an eye on it to avoid overcooking.

Air Fryer Method:

  • Preheat your air fryer to 350 degrees F.
  • Arrange the butternut squash pieces in a single layer in the air fryer basket.
  • Reheat for about 5-7 minutes, shaking the basket or tossing the squash halfway through for even heating.
  • Check the squash to ensure it’s heated through to your liking.

Microwave Method:

  • Place the butternut squash on a microwave-safe plate or dish.
  • Cover it with a microwave-safe lid or a microwave-safe, damp paper towel to retain moisture.
  • Microwave on medium power for 1-2 minutes.
  • Check the squash, and if it’s not heated through, continue microwaving in 30-second intervals until it reaches your desired temperature.
Squash salad with feta and pomegranate vinaigrette.


This Roasted Butternut Squash is the perfect side dish for any meal! It’s an easy way to include more veggies in your diet, and it tastes oh-so-delicious.

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Roasted Butternut Squash Salad

5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Resting Time: 5 minutes
Total: 45 minutes
Servings: 6
A plate of squash salad with feta and pomegranate.
Roasted in maple syrup and fall spices, tender slices of butternut squash develop an incredible richness and sweet, comforting flavor that make it the ultimate autumnal side dish.


  • 1 large butternut squash peeled, seeds removed, and sliced into half-moons
  • 1 tbsp olive oil
  • 1 tsp salt

for the Salad

  • 1/2 pound arugula
  • 1/3 cup pumpkin seeds
  • 6 ounces feta cheese cubed
  • 3/4 cup pomegranate arils

For the dressing:

  • 1/4 cup olive oil
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup or honey
  • 2 tsp dijon mustard


Roast the Squash

  • Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  • Rub the butternut squash on all sides with oil and sprinkle with salt.
  • Arrange the butternut squash on the baking sheet and roast for 30-35 minutes until the squash is golden brown.

Make the dressing

  • Combine all the ingredients for the dressing in a small bowl and set aside.

To serve as a roasted butternut squash salad

  • To make the salad, layer the arugula, pumpkin seeds, feta cheese, pomegranate arils and cooled roasted butternut squash.


  • The roasting time may vary depending on the size of the squash. 
  • For a sweeter butternut squash, add maple syrup, a sprinkle of cinnamon, or brown sugar before roasting. 
  • Instead of oil, feel free to use melted butter. 


Serving: 1serving | Calories: 291kcal | Carbohydrates: 24g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 913mg | Potassium: 691mg | Fiber: 4g | Sugar: 8g | Vitamin A: 14306IU | Vitamin C: 34mg | Calcium: 270mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Author: Kita Roberts

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Recipe FAQs


Wash and Peel: Thoroughly wash the butternut squash under running water. Then, using a sharp knife and a sharp vegetable peeler, peel the squash to remove its tough skin. Make sure to peel until you see the bright orange flesh beneath.
Trim the Ends: Cut off both ends of the squash with a knife on a flat surface. This will make it easier to handle and ensure your slices are uniform.
Halve and Seed: Carefully cut the peeled butternut squash in half lengthwise. You’ll end up with two long halves. Use a spoon or ice cream scoop to scoop out the seeds and stringy pulp from both halves, just like you would with a pumpkin.
Slice into Half-Moons: Now, lay each butternut squash half flat on the cutting board and slice it into half-moon shapes. Aim for roughly 1/2-inch thick slices. You can adjust the thickness to your preference, but uniform slices will ensure even roasting.


Feel free to place it atop a bed of lettuce and other toppings for a delicious winter salad. You can also puree the butternut squash and turn it into a creamy butternut squash soup!


If you want to use the frozen butternut squash, go right ahead! We suggest roasting the butternut squash without seasoning it. Then, toss the squash in the oil and salt and pepper halfway through. Continue roasting until fork tender. 

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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