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roasted butternut squash in a bowl

Roasted butternut squash

  • Author: The Hangry Chickpea
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 70 mins
  • Yield: 6-8 servings 1x
  • Category: Sides
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


It's always a good idea to whip up some roasted butternut squash cubes. They're velvety and sweet, yet savory. Keep it simple and season with salt and pepper, or get fancy with seasonal herbs like thyme and rosemary. 


  • 1 butternut squash
  • 1-2 Tbsp Cooking oil with a high smoke point like grapeseed oil
  • Pinch of salt and pepper


1. Preheat oven to 350 F

2. Peel squash: remove top and bottom of squash. Then cut in half, separating the bottom from the top. Peel both halves with vegetable peeler. 

3. Chop squash: set skinny squash half on its end, and slice into planks, then rods, then cubes. Cut the fat half in half, and remove seeds. Then slice into planks, then rods, then cubes. 

4. Toss: toss cubes with cooking oil, salt and pepper to evenly coat, then place onto cooking sheet. 

5. Roast: roast at 350 F for 45-60 mins*, flipping halfway through. Let the steam escape before returning to oven. Squash is done with it starts to lightly brown. Squash will be soft like a potato when done. 


*The more squash you're roasting, the longer it will take. My 5 lb squash took closer to 75-90 mins, but a smaller squash will be closer to 45-60 mins. 

Keywords: roasted butternut squash, vegan butternut squash, how to make roasted butternut squash