I’m a roasted veggies kind of person, and that’s what draws me to this oven roasted butternut squash. Our typical dinner consists of some type of protein and always roasted vegetables. This roasted butternut squash recipe is so good! I’m going to show you how to cook butternut squash in the oven, and I think you’ll be hooked once you see how easy it is. The advantage of roasting butternut squash cubes is that they cook quickly! Not to mention they’re hands-off. Plus, garlic roasted butternut squash is great for a weeknight side dish and fancy enough for an elegant dinner with friends.
I take this squash a step further into deliciousness by adding whole garlic cloves to the mix. Once they roast, they aren’t as pungent as they are raw. And, it’s a perfect combination with the roasted butternut squash.
How To Cut Butternut Squash
If you’ve never made this (or any other) baked butternut squash recipe, you may be wondering how to cut butternut squash. I’ll explain how! Due to the density of the butternut squash, it can be a tad intimidating to cut, but once you know how you’ll see that it’s not so bad.
- Cut the bottom off of the squash. This will keep it steady and have a flat edge on your cutting board.
- Carefully peel the skin off the squash with a knife or vegetable peeler. It helps to keep the squash upright, resting against the flat end while you peel in a downward motion.
TIP: If you don’t mind using the microwave, toss the butternut squash in the microwave for 30 seconds before peeling. This will allow the peel to soften up, and it’s SO much easier to peel.
- Slice the squash in half and remove all the seeds. Butternut squash can be very hard to cut through, so be careful!
- Dice it into uniform pieces. A good size is 1-inch or 1/2-inch cubes.
TIP: You can also make it even easier by using pre-cubed butternut squash. You can usually find it in grocery stores in the fall.
How To Cook Butternut Squash In The Oven
After you cut the squash, there are just 2 easy steps to make this baked butternut squash recipe! You will be impressed by how little effort you need to give to make roasted squash, too.
Take a peek at the simple steps for how to roast butternut squash:
- Toss butternut squash cubes and garlic cloves in seasoning and olive oil. Make sure everything is coated well!
- Spread onto a baking sheet and cook until soft. You should be able to pierce it with a fork easily.
That’s all you need to do to make this baked squash recipe! Now that you know how to cook butternut squash in the oven, you have a new go-to kid-friendly side dish to go with all your meals. Mine sure love it!
Are Butternut Squash Seeds Edible?
Yes, butternut squash seeds are edible. Many people don’t realize this and just toss them when they are cleaning out the butternut squash.
You can roast them like you would pumpkin seeds and have a flavorful snack. So next time you make this oven roasted squash recipe, remember to save those seeds and use them.
Can You Cook Butternut Squash With Skin On?
Yes, you can roast butternut squash with the skin on, but that’s usually best for a whole or halved squash, since the skin is tough to eat. For butternut squash cubes, it’s best to peel the squash first.
Is Butternut Squash A Bad Carb?
Butternut squash has around 16 grams of carbs per cup. That is more carbs than low carb vegetables, like broccoli and cauliflower.
However, if you aren’t following a keto lifestyle, butternut squash cubes are just fine and would be considered good carbs. They are packed with fiber and other nutrients, and are still not super high in carbs. This roasted butternut squash recipe can even fit into low carb diets in moderation.
How Do You Store Oven Roasted Butternut Squash?
Store leftover roast butternut squash cubes in the fridge for 4-5 days.
Now that you know how to cook butternut squash in the oven, you may be wondering how to reheat it, too. Well, good news! You can reheat it in the oven as well! Just warm it up at 350 degrees for approximately 10 or 15 minutes, just until the cubed butternut squash is hot.
Another option is to give it a quick zap in the microwave or toss it in a skillet with a little bit of oil. Thankfully, it doesn’t take long to reheat and tastes just as good as the first time you served it.
Can You Freeze Garlic Roasted Butternut Squash?
Yes, you can freeze this oven roasted butternut squash! You can freeze it before you cook this healthy butternut squash recipe, or after.
Simply place the roast butternut squash cubes in an airtight container and freeze. This roasted butternut squash recipe will last around 3 months in the freezer.
To thaw, defrost the squash in the fridge overnight, then warm up using the options above. I love making this roasted squash recipe ahead of time, so it’s ready for a quick lunch side. Great for meal planning!
What To Serve With Roasted Butternut Squash
Easy roasted butternut squash goes with almost any protein, such as:
- Honey Glazed Prosciutto Wrapped Chicken – Probably my favorite meal to pair with butternut squash. Sweet and savory together!
- Paleo Chicken Tenders – These are so juicy and crispy!
- Paleo Meatloaf – The combo of meatloaf and butternut squash recipe is pure comfort food.
- Chuck Eye Steak – I think steak always goes amazing with roasted veggies.
Garlic Oven Roasted Butternut Squash Recipe:
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Garlic Oven Roasted Butternut Squash Recipe
A quick method for how to cook butternut squash in the oven - just 5 minutes prep! Delicious oven roasted butternut squash is EASY to make. This garlic roasted butternut squash recipe is a simple side dish that goes with anything!
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- 4 cups Butternut squash (cubed)
- 1/4 cup Olive oil
- 12 cloves Garlic (peeled)
- 1 pinch Cayenne pepper
- Sea Salt (to taste)
- Black Pepper (to taste)
More TIPS about this paleo recipe in the post above!
Preheat oven to 400 degrees F.
- Toss cubed butternut squash and whole peeled garlic cloves with olive oil. Season with cayenne, salt, and pepper to taste.
Roast for 40-45 minutes or until squash is easily pierced with a fork.
Serving Size: 1 cup
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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I love how easy this dish is! My kids devoured it and normally it’s a struggle to get them to eat veggies. Thank you!!