Savory Roasted Butternut Squash

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Savory Roasted Butternut Squash is an easy side dish that is a perfect accompaniment to both carnivore and plant based dinners. It has a slightly sweet, nutty flavor that is greatly enhanced when roasted. The edges become slightly caramelized bringing a punch of umami flavor to the dish.

Close up of Roasted Butternut Squash garnished with gorgonzola cheese and fresh herbs to the side.

Toss the roasted squash in a garlicky herbed butter for out-of this-world flavor. It's a simple to prepare side dish that will have the family craving more.

I love substituting roasted squash for the potatoes at dinner. (Yep, my guy loves potatoes with most meals, too.) The squash is lower in calories and carbs, yet is still filling and takes on whatever flavor profile you prefer. Like to spice things up? Sprinkle in a little cayenne with your other seasonings.

Try serving this savory roasted squash with Smoked Pork Loin, Air Fryer Whole Roasted Chicken, or Oven Baked Pork Chops.

Overhead shot of Savory Roasted Butternut Squash on a metal platter garnished with gorgonzola cheese.

FAQs:

What seasonings are good on butternut squash?

One of the things I love about butternut squash is how versatile it is. It lends itself to sweet, savory, or spicy. You can pretty much use any of your favorite seasonings to create a unique flavor profile.

Is roasted butternut squash healthy?

Butternut squash is a good source of vitamins, minerals, and antioxidants. It’s low in calories, and high in fiber. Although it has a similar flavor to sweet potatoes, it’s lower in calories, carbs, and sugar. Butternut squash also works well in both savory and sweet recipes.

How to Prepare Oven Roasted Butternut Squash:

Ingredients for Savory Roasted Butternut Squash on a brown cutting board. — **You will need these ingredients, plus salt and pepper ⇧**

Begin by peeling the squash. To make this easier, cut off the top and bottom to provide a flat surface. Stand the squash upright, and use a vegetable peeler to remove the tough, outer skin.
Cut the squash in half lengthwise, and scoop out the seeds. Next, slice into strips, then cut into ¾” cubes.
Place the butternut squash cubes in a bowl, and toss with the salt, pepper, and extra virgin olive oil. Place on a prepared baking sheet, and bake in a preheated 400º F oven for 20-30 minutes. Toss about halfway through cooking to brown the squash evenly.
While the squash is baking, prepare the herbed butter mixture. Finely chop the herbs while the butter is melting in a small sauce pan over medium heat.
Add the white wine, roasted garlic, and herbs, stirring occasionally. Let the butter mixture simmer for about 10 minutes to fully integrate the flavors, then turn the heat to low to keep warm until the squash is finished roasting.
When the squash is finished (will pierce easily with a fork), remove the baking sheet from the oven, and carefully transfer the squash to a bowl. Pour the herbed butter over the squash, and gently stir to combine all ingredients.
Optional: Garnish with crumbled gorgonzola or goat cheese.

Top and bottom cut off the butternut squash on a green cutting board. — Cut the top and bottom off the squash.

Peeled squash, cut in half with seeds scooped out, on a green cutting board. — Cut the top and bottom off the squash.

Serving Suggestions:

Sprinkle goat cheese or gorgonzola cheese over the top.
Garnish with fresh herbs such as thyme or parsley.
Drizzle with a balsamic glaze.
Roasted Squash is a delicious addition to hearty salads.
I love roasted winter squash as a side dish, but you can use that same squash as the base of a soup as well. Check out this Roasted Butternut Squash Soup recipe.
Compound butters make recipes like this an easy weeknight side. Simply roast the squash with some salt and pepper then toss with a tablespoon or two of Garlic Scape Herb Butter or your compound butter of choice.

Side shot of Roasted Butternut Squash garnished with gorgonzola cheese and fresh herbs to the side.

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Recipe Notes:

If you don’t have fresh herbs on hand, you can definitely use dried. Use about ⅓ of the dried that the fresh amount calls for.
If you’re having a difficult time peeling your squash (the skin is pretty tough), simply pierce the skin all over with a fork after cutting off the top and bottom. Place in the microwave for 2-3 minutes, then remove and peel. The skin should have begun to loosen a bit, making the squash easier to peel.
Many grocery stores sell butternut squash already peeled and diced in the produce section. You pay more, but it’s a great time saver.
I like to use If You Care Parchment Paper for easy clean up in the kitchen.

More Squash Recipes:

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