Agile in the kitchen

Roasted butternut squash

On a red silicone cookie sheet, cut up butternut squash with an oil marinade with chili flakes, oregano and salt.
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Autumn is slowly arriving where I live and this is the time when you see squash of all variations and shapes in the store. This is the perfect season to make this delicious roasted butternut squash. Easy to make and so delicious to eat as is with a fork straight from the oven, or serve as a side dish.

On a wooden cutting board with a red and white gingham cloth and a textured orange cloth folded in the right corner, a bowl of roasted butternut squash next to it, a fork.
Roasted butternut squash

The colour itself can make even the most vegetable skeptic wanting to try it.

How to make roasted butternut squash

Peel and cut your butternut squash into smaller pieces. Place them on a sheet pan and spread the olive oil and chili flakes evenly over the butternut squash. Use your hands to get the oil and spices on all the pieces. Bake in the oven until soft. For a full breakdown of the steps and precise measurements, see the recipe card below.

On a wooden cutting board, with a red and white gingham cloth in the right corner a bowl of oil, a bowl of chopped up butter nut squash with some falling over the side, a flower shaped bowl with chili flakes and a bowl of oregano and salt mixed.
Ingredients

Substitutes

You can substitute the butternut squash with many other variations of squash in season. Cooking time depends on the size of your squash pieces and the density of your squash. Adjust cooking times accordingly if you use another type of squash.

On a wooden chopping board, a folded red and white gingham cloth, a butternut squash cut in half.
A butternut squash halved

Freezable

If you plan to puree the butternut squash in a dish for later, you can go ahead and freeze your squash. However if you plan to use it as is, you are better off leaving the squash in the fridge for no more than five days in an airtight container. I have had success in freezing the roasted butternut squash, and puree it for other recipes. But I find that it does not keep its texture to eat as is from the freezer, even after I have slowly defrosted the squash in the fridge.

Variations

Don’t have butternut squash at home? Try my sheet pan aubergine mix, or why not try these delicious roasted broccoli bites.

To elevate the roasted butternut squash from a side dish to a main dish, puree them and add to this scrumptious butternut squash pasta dish.

On a wooden cutting board with a red and white gingham cloth and a textured orange cloth folded in the right corner, a bowl of roasted butternut squash next to it, a fork.
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Roasted butternut squash

Autumn is the perfect season to make this delicious roasted butternut squash. So easy to make and so delicious to eat as is with a fork straight from the oven, or as a side dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Vegetarian
Keyword: butternutsquash
Servings: 6 portions

Ingredients

  • 1 large butternut squash
  • 2 tbsp olive oil
  • 2 tbsp oregano
  • 1 tbsp chili flakes

Instructions

  • Set the oven to 200 °C
  • Peel the butternut squash.
  • Cut in half and take out the seeds. Save the seeds to roast for a delicious snack (outside link)
  • Cut the butternut squash in smaller pieces.
  • On a baking sheet mix butternut squash, olive oil, oregano and chili flakes.
  • Roast the butternut squash mix in the oven for 15 – 20 minutes, depending on the size of your cut butternut squash. After ten minutes stir the butternut squash with a spoon for more even cooking.
  • Check with a fork if they feel soft.
  • Serve as a side dish.

2 responses to “Roasted butternut squash”

  1. Quick and Easy Roasted Broccoli – Agile in the kitchen

    […] Try my Sheet pan roasted aubergine mix for another roasted vegetable favourite. Or why not try this recipe for roasted butternut squash. […]

  2. Sheet pan roasted aubergine – Agile in the kitchen

    […] I like the ease of roasting vegetables for a quick side dish. While the vegetables are roasting in the oven, I can finish whichever dish I am cooking on the stove. Why not try my quick and easy roasted broccoli or how about roasted butternut squash. […]