This Roasted Butternut Squash is loaded with garlic, parsley and butter and is so good, you’ll be running back up for seconds. It makes a great side dish to any meal and is definitely deserving of a spot in your Thanksgiving spread.
T’is the season! Whether you’ve already whipped up your first batch of Butternut Squash Soup or have thrown it into a salad or two by now, it’s butternut squash season, baby and I’m always here for it! There’s just something about it’s vibrant orange colour and tasty flesh that I just look forward to Fall after Fall. But that doesn’t mean that I’m not a big fan of eating it all year round, too.
I just love all the recipes you can make with it and how it’s really gained in popularity over the recent years. I mean, have you seen all the things it can do?! There really is no telling on what you can make with butternut squash. From pasta sauce to the “noodles” themselves, to mashing it or adding it to things like sandwiches and bowls, it always makes a great addition to pretty much any meal. But sometimes, as much as I love it in every single one of those ways, simply roasting it and adding subtle flavours to the mix is all I really need to remind me that this simple veggie don’t need to be fancy to taste goooooood. You feel me?
When this time of year rolls around and I start seeing the grocery stores and markets filling their produce aisle with mountains of different squashes, butternut squash is always the first one I look for. It’s weird shape and tough skin might look a bit intimidating to you at first. Especially when you think of the daunting task of having to peel and cut the thing. Am I right? I’ve been there. And, I’ll be the first to admit, that it actually is quite a daunting task if you don’t know how to do it properly.
Lucky for you, with this deliciously simple recipe for roasted butternut squash also comes the easiest method for cutting it. Trust me when I say that! Like I said, I’ve had many-a kitchen nightmares and butternut squash peeling/cutting fails. But no, no. Not anymore. When I discovered this easy (almost foolproof) way of doing it, I just knew I couldn’t keep it to myself!
Just like I knew (after just one bite) that I couldn’t keep this simple roasted butternut squash smothered in butter, garlic and parsley to myself, either.
WHAT YOU’LL NEED TO MAKE ROASTED BUTTERNUT SQUASH
Simple, simple, simple. I mean, just look at those ingredients. Nothing fancy and staples in my kitchen. Let’s discuss exactly what you will need to make this simple and tasty side dish in a little bit more detail down below:
- Butternut Squash: Why, of course! There’s nothing that shines brighter in this recipe than the butternut squash! Butternut squash comes in a variety of different shapes and sizes. For a side dish that will feed 4-6 people, go for a medium size one that weighs between 2 and 3 pounds.
- Olive Oil: Adds flavour and freshness and helps the seasoning stick to the squash before roasting. I like using olive oil in this recipe for roasted butternut squash. However, you can use a different oil (such as avocado or coconut) instead, if you prefer.
- Butter: Adds flavour and makes this roasted butternut squash melt in your mouth delicious! Salted or unsalted butter works fine in this recipe. However, if using salted, just be weary of the additional salt you’re adding to the squash before roasting.
- Garlic: Adds freshness, flavour and the perfect garlicky bite to this roasted butternut squash recipe. Fresh minced garlic works best here. However, if all you have on hand is garlic powder, use 1/2 a teaspoon instead of the two fresh cloves. RECIPE NOTE: If you are going to use garlic powder instead of fresh garlic, there is no need to transfer the butternut squash to a skillet aftering roasting. Simply add the garlic powder in with the salt and pepper to season the squash at the beginning. When the butternut squash is done roasting, pour over the melted butter then garnish with fresh chopped parsley.
- Parsley: Adds a herby freshness and pop of colour to this roasted butternut squash recipe. Fresh chopped parsley works best as dried won’t have the same taste or effect. However, if you don’t have any fresh parsley on hand, you can try using a different kind of fresh herb instead. Cilantro, basil, rosemary or thyme would all make great alternatives.
- Salt/Pepper: As always, a little bit of salt and pepper is needed to keep this dish tasty and flavourful.
HOW TO ROAST BUTTERNUT SQUASH (KEY TIPS)
You can find full instructions for how to make this Roasted Butternut Squash with Garlic and Parsley in the recipe card down below. But here are a few quick tips to keep in mind:
- Use a good vegetable peeler and a good sharp knife to peel and cut the squash. Yes, this can be a daunting and somewhat of an intimidating task at first glance. However, if you gear yourself up with the proper tools and method (found in the recipe card down below), you’ll wonder why you were ever scared of doing it in the first place. As dramatic as it may sound to say, having the proper tools before you begin is crucial to succeeding in correctly peeling and cutting the butternut squash without wanting to pull all of your hair out in the process.
- Try your best to make sure the butternut squash cubes are as uniform and equal in shape and size as you can get them. Of course, it doesn’t have to be perfect. But again, the method in the recipe card down below will walk you through exactly what you need to do in order to achieve this. Cubed butternut squash that are similar in shape and size will cook more evenly and in the same amount of time.
- Don’t overcrowd the pan. For best results, ensure that your butternut squash cubes are not overlapping or piled up on top of each other. Some touching is ok. But the more crowded the pan is, the more the squash will steam instead of roast and may turn out mushy or soggy.
- Line your baking sheet with parchment paper. Not only does this prevent the butternut squash from sticking to the pan as it roasts in the oven. But it also makes the clean up a heck of a lot easier!
- Be gentle when mixing or stirring your butternut squash both during roasting (halfway through) and at the end when you transfer it to the skillet. It’ll be verrrry soft and tender and will break apart or mush if you’re too aggressive with it.
- In the final stage of cooking, keep a close eye on the garlic to ensure it doesn’t burn. All it needs is 30 seconds to a minute in the skillet before mixing in the roasted butternut squash.
FREQUENTLY ASKED QUESTIONS
The obvious answer, especially if you’re making cubed butternut squash, is yes. However, if you’re roasting butternut squash whole or in halves, then it’s not necessary to peel it beforehand. The flesh becomes soft and moist and you can easily scoop it out with a spoon after it’s roasted. PRO TIP: If you are going to roast the butternut squash whole or in halves and therefore, do so with the skin on, pierce it all over with a fork first. This will help some of the steam escape as it cooks resulting in more even cooking and ultimately making the process faster.
Technically speaking, yes, there are differences between roasting and baking anything, not just squash. The main difference between the two and the easiest one to remember is that anything in a 400° oven or higher is roasting. And anything in a 375° oven or less is baking.
You can use either of these methods to cook butternut squash and still end up with delicious results. However, since the oven is at a higher temperature, roasting butternut squash will give you crispier and browned edges while baking it might not.
There could be a few reasons why you ended up with soggy butternut squash after roasting. You cut the pieces too small or in uneven sizes. You overcrowded the pan and your butternut squash steamed instead of roasted. The temperature of your oven wasn’t high enough. You were too aggressive when you stirred or mixed it around causing it to break/fall apart.
All of these things are easily avoidable with the proper care and attention. You got this.
If stored in an airtight container, this roasted butternut squash will last about 4 days. The butter will harden in the fridge and that is completely normal. To get it back to its previous state and reheat, simply pop it in a 350° oven for a few minutes until warmed through. Alternatively, use an air fryer or microwave.
ROASTED BUTTERNUT SQUASH
This Roasted Butternut Squash is loaded with garlic, parsley and butter and is so good, you'll be running back up for seconds. It makes a great side dish to any meal and is definitely deserving of a spot in your Thanksgiving spread.
Ingredients
- 1 medium Butternut Squash (approx. 2-3 pounds)
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Butter
- 2 Cloves Garlic, minced
- 2 tbsp Fresh Parsley, chopped
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Get yourself a cutting board, sharp kitchen knife and a good vegetable peeler. Cut the ends off the butternut squash and then cut it in half where the "bulb" shape bottom meets the neck.
- Peel away the tough skin on both pieces and discard. Cut each half in half again. Use a spoon to remove the seeds from the bottom halves.
- Place each half, cut side down, firmly on the cutting board. Cut it into even slices (thickness depending on your preference but anywhere from 1/2-inch to 1-inch works just fine).
- Working with a few at a time, stack the slices on top of each other and then make more lengthwise and crosswise cuts in order to form cubes.
- Add the cubed butternut squash, olive oil and salt and pepper to the parchment lined baking sheet. Use your hands to toss everything until all the squash cubes are nicely coated in the oil and spices.
- Roast for 30-35 minutes or until the squash is soft, tender and easily pieraceable with a fork, flipping halfway through to ensure even cooking on both sides. Remove from the oven.
- In a large wok or skillet, heat the butter on medium heat. Once melted, add the garlic. Stir until fragrant, 30 seconds to a minute.
- Add the roasted butternut squash and chopped parsley, tossing to coat. Taste and add more salt and pepper, if necessary. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 631mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 1g
Nutrition is only an estimate and calculated using Nutritionix.
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Please put the recipe on one page so that we can print it out and use it. I don’t want to print out 52 pages!
I get it. Trying to work on a way to print without photos.
Hi Katherine,
I just wanted to let you know that I have fixed the problem. When you click on “print”, you are now able to do so without all of the photos attached.
Thanks for your patience.
Andrea
Can I use frozen cut squash??
Hi, yes frozen squash would work just fine but you may have to adjust the cooking time a bit. Enjoy!