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Roasted Butternut Squash Recipe

Make this Roasted Butternut Squash for a delicious and healthy side dish. It’s a baked squash recipe that is easy and ready for the table in 30 minutes.

Roasted Butternut Squash, baked squash
I’ve had this butternut squash hanging out in the fridge for a couple of weeks now, and every time I opened the veggie drawer, he would look at me expectedly causing me all kinds of guilt.   You ever do that, buy loads of vegetables with the new resolve to cook healthier or to try new veggies, but every evening the crisp asparagus calls out to you or that easy lettuce kit winks at you and you ignore some of the more challenging vegetables?   If you are like me, one of the main reasons you do this is because you want to serve your family “The Best” and you know you can rock that asparagus and that salad kit but are unsure how to make the best-roasted butternut squash for instance.
I have limited experience with butternut squash because I do lean away from the most challenging of vegetables.    But now I have learned and I must confess, butternut squash is not a hard vegetable to conquer, it’s doesn’t take up that much extra time and it’s so delicious!   And it’s kinda funny as in all things, once you dive in, you wonder what took you so long.
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Butternut Squash with Rosemary Recipe:


  • Butternut Squash
  • 1/2 large Purple Onion
  • 1 Tablespoon fresh Rosemary, minced
  • 1 Tablespoon fresh Thyme, minced
  • 1/4 cup Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Additional Rosemary Springs for garnish, optional

Equipment Needed:

  • Sharp Knife
  • Baking Sheet


How to Roast Butternut Squash:

Roasted Butternut Squash, baked squash
With a sharp knife peel entire squash and cut into half, lengthwise.  Use a spoon to clean out all the seeds and pulp.
Baked Butternut Squash, Roasted squash
Chop the squash into bite-size pieces, place in a bowl and drizzle with olive oil.  You want enough olive oil that the squash has a fine layer but the oil is not puddled in the bottom of the bowl.  Add salt, pepper, thyme and rosemary, then toss well to coat evenly.
baked squash
This beautiful orange butternut squash with rosemary, thyme and seasonings  is already looking delicious.
roasting chunks of butternut squash and onions
Spread the squash on a baking sheet, sprinkle with chopped onions.  Be sure and do not crowd the squash, we want them to roast not steam.   Roast for about 20-25 minutes in a 450-degree oven.
Roasted butternut squash


This Roasted Butternut Squash is loaded with flavors of rosemary, thyme, and onions.  And roasting brings out the sweetness of the squash as it caramelizes.   You will be glad you stepped up to the challenge of making The Best Roasted Butternut Squash.



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Print Recipe
5 from 1 vote

Roasted Butternut Squash

Cubed butternut squash that is roasted until soft and caramelized. Seasoned with Rosemary and thyme.  
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Baked Butternut Squash, Baked Squash, Roasted Butternut Squash
Servings: 6
Calories: 141kcal
Author: Evelyn


  • 1 butternut squash
  • 1/2 large purple onion
  • 1 tablespoon Fresh Rosemary minced
  • 1 tablespoon Fresh Thyme minced
  • 1/4 cup olive oil extra virgin
  • salt to taste
  • black pepper


  • Preheat oven to 450-degrees
  • Spray a shallow baking pan with cooking spray
  • Peel and seed butternut squash, cut into bite-size pieces
  • Place squash in a large bowl, and drizzle with olive oil
  • Sprinkle with rosemary, thyme, salt and pepper
  • Toss lightly until the vegetables are well coated
  • Spread in a single layer on the pan, do not overcrowd the squash
  • Cut the purple onion into bite-size pieces and add to the squash
  • Roast for about 20-25 minutes in the oven
  • 10. Squash are ready when they are soft and beginning to caramelize


Calories: 141kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 6mg | Potassium: 463mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13353IU | Vitamin C: 29mg | Calcium: 68mg | Iron: 1mg

Recipe Rating


Friday 27th of September 2019

LOVE this recipe!! So delicious!


Friday 27th of September 2019

Thanks, sweetie! So glad you loved it


Saturday 29th of October 2016

Great pictures!! Would you believe I never tried butternut squash until last year?! I was intimidated too - and just like you said, I wondered why I waited so long to try it! Now, I look forward to this time of the year because roasted butternut squash rocks!!