This easy roasted butternut squash recipe can be made with either diced or halved butternut squash. See notes above for possible seasoning ideas too.
- 1 butternut squash (2-3 pounds)
- 1–2 tablespoons olive oil (or any neutral-flavored oil)
- fine sea salt
- optional: extra seasonings (see notes above)
To Make Roasted Butternut Squash Cubes:
- Cut the squash. Peel and cut the butternut squash into your desired size of cubes.
- Toss in oil. Drizzle the diced squash with a tablespoon or two of oil, then toss until evenly coated.
- Season. Arrange the squash in an even layer (no overlapping!) on a large baking sheet. Season with salt, plus any extra seasonings that you prefer.
- Roast. Cook butternut squash for about 40 minutes (or more/less, depending on the size of your dice) until the squash is tender and lightly golden on the edges. Then remove from the oven, serve and enjoy!
To Make Roasted Butternut Squash Halves:
- Halve the squash. Use a sharp knife to slice off the top (and if you’d like, also the bottom) 1/2-inch of a butternut squash. Then very carefully slice the squash in half vertically. Scoop out and discard the seeds and pulp.
- Brush on oil. Brush the cut side of the squash evenly with a tablespoon of oil.
- Season. Season the cut side of the squash with salt, plus any extra seasonings that you prefer.
- Roast. Place the squash cut-side-down on a baking sheet or in a baking dish. Cook butternut squash for about 50 minutes (or more/less, depending on the size of your squash halves) until the squash is tender and lightly golden on the edges. Remove from the oven, scoop out the tender flesh, serve and enjoy!