Skip to main content
Epicurious
Bon Appétit

Roasted Butternut Squash

By Rick MartinezPhotography by Alex Lau
Image may contain Dish Food Meal Platter and Plant
Alex Lau

For more variations and veggie inspiration, check out our roasted veggie matrix.

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

1 large butternut squash, peeled, seeded, cut into 1½-inch pieces
¼ cup olive oil
Kosher salt, freshly ground pepper

Preparation

  1. Preheat oven to 450°. Toss squash and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

TagsButternut SquashSquashVegetableEasySideDairy FreeGluten FreeNut FreeVeganVegetarianHealthyishRoastDinnerBon Appétit
Read More
Roasted Honeynut Squash With Cottage Cheese and Chili Crisp
This little squash loves big-flavor toppings.
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Sweet-and-Spicy Squash With Scallion Oil
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Butternut Squash Orzo With Fried Sage
Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Camélia’s Sweet Potato Gratin
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Pumpkin Flan de Queso
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.