Roasted Butternut Squash
Updated Oct 17, 2026
Roasted butternut squash halves or cubes. Cut into cubes for more all-around caramelization, or use halves when you're not up for peeling!
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How I roast butternut squash really depends on what I’m making it for. If it’s just for me, I’m not about to peel and chop a whole squash. I cut it in half, scoop out the seeds, and roast it cut-side down until I can scoop the flesh right out of the skin. Especially if I’m using it for soup or adding it to a bowl later, I really don’t see the point in doing all that chopping.
But if I’m serving roasted butternut squash as a side dish, especially for the holidays, I do want those nice browned edges you get from roasting it in cubes. So that’s when I’ll take the time to peel and chop it, toss everything with maple syrup and cinnamon, and let it caramelize in the oven. I like how the individual pieces turn out, and they look a lot nicer on the dinner table, too. I’m happy to do the extra work for that, but if it’s just for me, I’m sticking with the halves!
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I’ve definitely tried squeezing all the cubed butternut squash onto one baking sheet, and I wasn’t very happy with how it turned out. The squash got soft, but there was hardly any browning because everything was so crowded. I’ve also pulled it out when it was tender but still pretty pale, and the flavor just wasn’t as good. If I’m going to go through the trouble of peeling and cubing a whole squash, I want those browned edges, especially with the maple syrup and cinnamon on there. So I spread the pieces out and gave them a little more time in the oven.
With the halves, I tried scoring the flesh with a few shallow cuts, and I was actually surprised by how much I liked doing it that way. Before, a lot of the seasoning was just sitting on the surface. With the little cuts, more of it gets down into the squash, and I noticed it cooked a bit faster too. I don’t cut very deep, just enough to get some seasoning in there before roasting.
Happy Cooking!
– Yumna
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Roasted Butternut Squash Ingredients
- Butternut squash: You’ll need one large butternut squash for this recipe! If you’re making cubes, peel, seed, and cut the squash into even pieces so they cook evenly. Or, buy pre-cubed squash at the grocery store. For roasted butternut squash halves, leave the skin on and scoop out the seeds and stringy pulp. Read my tips on how to cut butternut squash.
- Oil and seasonings: You’ll need olive oil, salt, and black pepper for both methods.
- Maple syrup and cinnamon: I love the flavor of maple syrup here, but honey or agave nectar are good substitutes. Any warming spice like nutmeg or cloves will also work.
- Rosemary: Add fresh rosemary to the butternut squash after roasting so the leaves don’t dry out in the oven.
How to Make Roasted Butternut Squash
These step-by-step photos walk you through how to make Roasted Butternut Squash two ways. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Roasted Butternut Squash recipe below
Roasted Butternut Squash Cubes
1. Spread out the cubes
Place the peeled, cubed squash on a parchment-lined baking sheet. Keep the pieces in a single layer with a little space between them.
2. Season and roast
Toss with olive oil, maple syrup, cinnamon, salt, and pepper. Roast, tossing halfway through, until the edges are golden brown and the centers are tender.
Roasted Butternut Squash Halves
1. Halve and score the squash
Carefully cut off the stem, slice the squash lengthwise, and scoop out the seeds and stringy pulp. Make shallow diagonal cuts across the flesh in both directions without cutting through the skin.
2. Roast the halves
Place the halves cut-side up on a parchment-lined baking sheet, then drizzle with olive oil and season with salt and pepper. They’re ready when a fork slides easily into the thickest part and the surface is lightly caramelized.
Full Roasted Butternut Squash Recipe
Roasted Butternut Squash Recipe
Ingredients
Roasted Butternut Squash Cubes
- 1 large butternut squash peeled, seeded, and cut into 1-inch cubes (about 6 cups)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh rosemary for serving
Roasted Butternut Squash Halves
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons honey optional
Instructions
Roasted Butternut Squash Cubes
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the prepared baking sheet and toss with olive oil, maple syrup, cinnamon, salt, and pepper. Spread the squash into a single layer to avoid them overlapping.
- Roast until the edges are golden brown and begin to caramelize, about 30–35 minutes, tossing halfway through. Transfer to a serving dish and garnish with rosemary.
Roasted Butternut Squash Halves
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Using a sharp knife, carefully cut off the stem and slice the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center of each squash half.
- Use a sharp knife to make a few shallow diagonal cuts across the flesh of each squash half. Then drizzle olive oil on top and season with salt and black pepper.
- Place the butternut squash halves on the prepared baking sheet, cut-side up.
- Roast in the oven until the flesh is knife-tender and slightly caramelized, 45–55 minutes, depending on the thickness of the butternut squash.
- Cool for a few minutes. Then serve them as is or scoop out the flesh and use as desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Feta. Scatter ¼ cup crumbled feta over the warm cubes or halves after roasting.
- Toasted nuts. Sprinkle the finished roasted butternut squash with ¼ cup chopped toasted pecans or toasted walnuts just before serving.
- Pomegranate seeds. Spoon ¼ cup pomegranate arils over the squash just before serving.
Recipe Tips
- Line your baking sheet with parchment. Because you’re tossing your squash in maple syrup, I recommend lining the baking sheet with parchment paper first. It makes cleanup a lot easier!
- Turn the cubes gently. Use a wide spatula when tossing halfway through cooking. The squash softens as it roasts and can break apart if you stir it roughly.
- Check the thickest part of each half. The hollow end may soften before the solid neck. Test both areas before taking the squash out of the oven.
Serving Ideas
- Add to your Thanksgiving spread. This cinnamon roasted butternut squash is always on my Thanksgiving table along with my roasted turkey, oven roasted Brussel sprouts, Thanksgiving stuffing, and classic mashed potatoes.
- Serve with protein. I love this butternut squash as a vegetable side with roasted chicken, pan seared chicken thighs, or garlic cilantro baked salmon.
- Pair with grains. This squash is one of my go-to toppings for a grain bowl, mushroom risotto, or butternut squash pasta.
Troubleshooting
The pan may be too crowded, or the squash may need more time. Spread the cubes out over two pans if needed, and let them roast until the edges begin to color. They should be tender inside, but they won’t be crisp all the way through.
The pieces may be larger than 1 inch, or the oven may run hot. If the squash is getting too dark, loosely cover it with foil and continue cooking until the centers are tender. For halves, test the solid neck as well as the hollow end.
If your butternut squash turns out dry, you can drizzle a small amount of olive oil or maple syrup over it while it’s still warm. Toss gently to coat. This will help add moisture and flavor!
Comments
This was delicious and my house smelled wonderful! I tested this recipe as a possible dish for Thanksgiving and it was a hit! I added rosemary just before serving as well as toasted pepitas and some bacon crumbles to add some crunch and saltiness.
Yum, love the toppings you added! Toasted pepitas sound so good on this roasted squash, thanks for sharing! So happy you liked the recipe, Tammy. It’s a great option for Thanksgiving!!