With fresh herbs, Parmesan, and caramelized buttered vegetables, this roasted butternut squash becomes a fall favorite side dish.
Autumn is nearly here, and with it comes one of my favorite vegetables: butternut squash. Roasted until caramelized and finished with herbs and Parmesan, it’s simple, comforting, and versatile—perfect as a side or as the base for soups and salads.
How to Peel Butternut Squash
Peeling butternut squash can be awkward because of its shape and dense skin. To make it easier, pierce the skin a few times with a fork and microwave the whole squash for about a minute to soften the exterior. Then use a quality Y-peeler and peel in long downward strokes while the squash sits on its side or upright.
If you don’t have a Y-peeler, cut the squash in half horizontally, place the cut sides down on a stable cutting board, and carefully slice off the peel with a sharp knife. This method works but takes more time and care.
How to Cut Butternut Squash
Use a heavy, sharp chef’s knife and a stable cutting board. First trim about 1/4-inch from the top (stem) and 1/4-inch from the bottom to create flat surfaces. Stand the peeled squash upright so it won’t wobble, then cut it lengthwise from top to bottom. Lay each half flat and cut again down the center to make quarters.
Remove the seeds and stringy pulp with a spoon—save the seeds for roasting if you like. From the quarters, slice or dice to your desired size. As a guideline, a 1 1/2-pound butternut squash yields roughly 2 cups of 3/4-inch diced squash after peeling and seeding.
How to Cook Butternut Squash
Roasting brings out the squash’s natural sweetness and produces caramelized edges. Follow these simple steps for perfectly roasted squash:
- Preheat the oven to 450°F (230°C). Coat a 15×10-inch roasting pan with nonstick spray and arrange the squash pieces in a single layer.
- Drizzle with olive oil, season with kosher salt and black pepper, and toss to coat evenly.
- Roast for 15 minutes, then gently toss the squash so it browns evenly.
- Stir in grated Parmesan and thyme sprigs, then roast 5 more minutes or until the squash is tender and lightly caramelized.
- Remove from the oven and serve hot.
This preparation is excellent on its own for lunches or as a side for dinner. It’s also a perfect starting point for soups and purees when you want deeper, roasted flavor.
How to Store Butternut Squash
Store whole butternut squash in a cool, dark place for 1–2 months. Peeled and diced (uncooked) squash keeps in a tightly sealed container in the refrigerator for 3–4 days. Cooked squash should be refrigerated in a sealed container and used within 3 days.
Other squash recipes to try
Roasted spaghetti squash, squash-and-potato mash, yellow squash casserole, and corn-and-zucchini sauté all pair well with roasted butternut squash or make great alternatives.
Roasted Butternut Squash
Ingredients
- 1 1/2 pounds butternut squash, peeled, seeded, cut into 3/4-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 sprigs fresh thyme (or 1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme)
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Coat a 15×10-inch roasting pan with nonstick spray and arrange the squash in a single layer.
- Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast for 15 minutes, then gently toss the squash.
- Stir in the Parmesan and thyme sprigs; roast 5 more minutes or until tender.
- Serve and enjoy.
Notes
- See the article for tips on peeling and cutting whole butternut squash.
- Roasted squash makes a delicious base for soups and purees.
- Storage: whole squash 1–2 months in a cool, dark place; peeled/diced raw 3–4 days refrigerated; cooked squash up to 3 days refrigerated.
Nutrition
Nutritional information is an estimate and may vary based on ingredients and portions.