Roasted Butternut Squash

There’s something about roasted butternut squash that just says comfort. Maybe it’s the way it turns golden and caramelized in the oven, or how it pairs so well with honey and herbs. Either way, it’s one of those side dishes I keep coming back to, especially when the weather starts to cool down.

This version is simple but packed with flavor. This cozy butternut squash recipe is one I make every fall and winter — whether it’s for a holiday side or a simple weeknight dinner. Just toss cubed butternut squash with olive oil, honey, and a few pantry spices, then let the oven do the work.

I especially love the mix of paprika, garlic powder, and rubbed sage here. They add warmth without overpowering the natural sweetness of the squash. It’s a perfect side dish for roasted turkey, baked chicken, pork tenderloin, or just about any fall dinner.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Butternut squash – You’ll need one large (about 3-pound) squash. To prep, first slice off the ends, then carefully peel off the skin. Cut it in half lengthwise, scoop out the seeds, and then cut into bite-sized cubes. Most recipe call for 1-inch cubes but I tend to slice mine a little smaller, about a half inch. Or, you can use store-bought pre-cut squash to save time.
• Extra Virgin Olive oil – Helps the squash crisp and brown. Avocado oil, regular olive oil, or melted butter can be used as well.
• Honey – Adds a touch of sweetness and helps with caramelization. Maple syrup works beautifully if you want a deeper, earthy sweetness.
• Rubbed sage, garlic powder, and paprika – These give the winter squash a warm, savory flavor. Feel free to swap in other herbs like thyme or rosemary.
• Salt (and optional pepper): Salt brings out the natural sweetness of the squash. Freshly ground black pepper can be added as well if you’d like.

How to Roast Butternut Squash

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Toss squash in a large bowl with olive oil, honey, salt, sage, garlic powder, and paprika.

Step 2: Spread on a sheet pan in a single layer.

Step 3: Bake for 35–40 minutes, flipping halfway, until tender and caramelized.

Step 4: Serve warm. Optionally, garnish with chopped sage or parsley, toasted nuts, or a sprinkle of black pepper and/or flaky salt just before serving.

Storage

Store: Let the squash cool completely, then transfer to an airtight container. Keep in the refrigerator for up to 4 days.

Reheat: Warm in a 350°F oven for about 10 minutes, or microwave for 1 minute, or until heated through.

Leftover squash is also great cold or at room temp — toss it into a salad with some goat cheese for an easy lunch the next day.

Freeze: While you can freeze roasted squash, it may change the texture. If freezing, place cooled squash in a single layer on a sheet tray until solid, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven for best results.

Additions and variations

• Spicy version: Add a pinch of cayenne or red pepper flakes for heat.
• Maple-roasted: Swap honey for maple syrup and add a dash of cinnamon.
• Add nuts or seeds: Sprinkle with toasted pecans, walnuts, or pumpkin seeds before serving for crunch.

More Vegetable Side Dish Recipes

• Brown Sugar Honey Glazed Carrots
• Caramelized Brussels Sprouts
• Roasted Garlic Parmesan Cabbage Wedges
• Southern Green Beans
• Creamed Corn