Easy Roasted Butternut Squash Cubes

These easy roasted butternut squash cubes are tossed with olive oil and simple seasoning, then roasted until tender and golden around the edges. They make a delicious fall side dish and are also perfect for adding to salads, grain bowls, soups, and meal prep.

Roasted Butternut Squash Cubes

Roasted butternut squash cubes are one of those basic fall recipes we make again and again once the weather starts cooling down.

Grant and I almost always have butternut squash somewhere on our meal plan during fall and winter. They're budget-friendly, filling, and so versatile. We'll roast a batch for salads and grain bowls during the week, add them to soups and stews, or simply tuck some onto the sheet pan with our Sunday roast.

For this recipe, cut the squash into approximately 2.5 cm (1-inch) cubes and roast at 200°C (400°F) for 25-35 minutes, turning once halfway through.

Keep the cubes roughly the same size and leave space between them on the baking sheet so they roast with golden edges instead of steaming.

If you're starting with a whole squash, have a look at our How to Peel and Cut Butternut Squash guide first. It walks you through peeling, deseeding, and cutting it safely.

Scroll down for step-by-step instructions, chef's tips, seasoning ideas, serving suggestions, and meal-prep tips.

Jump to:

• Roasted Butternut Squash Cubes
• Recipe at a Glance
• Ingredients You'll Need
• Seasonality: When Is Butternut Squash in Season?
• How to Roast Butternut Squash Cubes
• Seasoning Ideas for Roasted Butternut Squash
• How to Use and Serve Roasted Butternut Squash
• Storage Instructions
• FAQ's
• More Butternut Squash Recipes
• Easy Roasted Butternut Squash Cubes

Recipe at a Glance

• Ready in: 35-45 minutes
• Serves: 4
• Main ingredients: Butternut squash, olive oil, salt, and black pepper
• Dietary information: Vegan, vegetarian, and gluten-free
• Perfect for: Fall side dishes, salads, grain bowls, soups, and meal prep
• Cooking method: Oven roasted
• Cube size: Approximately 2.5 cm (1 inch)
• Oven temperature: 200°C (400°F)

Ingredients You'll Need

This easy oven-roasted butternut squash needs only a few simple ingredients:

• Butternut squash - Use a whole squash or save time with pre-cut cubes. For tips on peeling and cutting a whole squash, see our how to peel and cut butternut squash guide.
• Extra virgin olive oil - Coats the squash, helps the seasoning cling, and encourages those lovely caramelized edges in the oven.
• Salt and black pepper - Season generously to bring out the squash's natural sweetness.

See the recipe card for quantities.

Seasonality: When Is Butternut Squash in Season?

Butternut squash is one of those ingredients that makes cooler-weather cooking feel extra cozy. It's sweet, creamy, and incredibly versatile, whether you're roasting it, blending it into soup, tossing it with pasta, or adding it to a hearty salad.

It also keeps well, which means it's available throughout the fall and winter and is easy to keep on hand for all kinds of meals.

For more information on seasonal produce, you can also explore the USDA seasonal produce guide.

How to Roast Butternut Squash Cubes

The basic method couldn't be much easier. For this recipe, we roast 2.5 cm (1-inch) cubes at 200°C (400°F) for 25-35 minutes.

Preheat the oven

Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.

Prep the butternut squash

Wash and dry the butternut squash. Peel it, cut it in half, scoop out the seeds, and cut the flesh into 2.5 cm (1 inch) cubes.

For step-by-step photos, see our guide on how to peel and cut butternut squash.

Chef's Tip: Try to keep the cubes roughly the same size so they roast evenly. Smaller pieces will cook faster, while larger pieces may need a few extra minutes.

Season the squash

Add the butternut squash cubes to a large bowl. Drizzle with olive oil and seasoning if using. Toss well until the cubes are evenly coated.

 Roast

Serve and Enjoy!

Taste and adjust the seasoning if needed. Serve warm as a side dish, add to salads, grain bowls, soups, or use in meal prep.

Seasoning Ideas for Roasted Butternut Squash

Once you know how to roast butternut squash cubes, the seasoning is very easy to change depending on what you're serving.

• Za'atar: Adds savory, herby flavor and pairs well with feta, hummus, grains, or our Roasted Butternut Squash Salad with Feta and Pomegranate.
• Moroccan spice blend: Adds warm, aromatic flavor and are perfect served with couscous, chickpeas, grains, or roasted meats.
• Lebanese 7 spice: Brings savory depth to the squash and great with rice dishes, lamb, chicken, or yogurt sauces.
• Smoky and spicy: Try smoked paprika and chili flakes and serve with roasted meats or grilled dishes.
• Herby: Use chopped rosemary, thyme, or sage.
• Warm and earthy: Sprinkle with cumin when serving the squash with grain bowls, couscous, or Middle Eastern-inspired meals.
• Italian seasoning: Perfect to complement Italian inspired chicken, pasta, or roasted vegetables.

How to Use and Serve Roasted Butternut Squash

Roasted butternut squash cubes are easy to work into all kinds of fall and winter meals, from simple sides to salads, bowls, soups, and meal prep.

• Serve as a side dish - Pair with Slow-Roasted Lemon and Herb Whole Chicken or Slow Cooker Beef Stew with Red Wine.
• Add to salads - Toss with greens, grains, nuts, and cheese, or use them in our Roasted Butternut Squash Salad with Feta and Pomegranate.
• Build grain bowls - Add to quinoa, couscous, farro, or rice with herbs and a simple dressing.
• Use in soups and pasta - Add to soup or toss through pasta with Parmesan, herbs, or a creamy sauce.
• Meal prep for the week - Keep a batch in the fridge for easy lunches, bowls, and quick dinner sides.

Storage Instructions

Fridge: Store cooled roasted butternut squash in an airtight container in the refrigerator for 3-4 days.

Make ahead: Roast the squash 1-2 days ahead and refrigerate once cooled. It works especially well for salads, grain bowls, and meal prep.

Reheating: Reheat at 200°C (400°F) for 8-10 minutes, or in the air fryer for a few minutes, until hot. Microwave if you don't mind a softer texture.

Freezer: Cool completely, flash-freeze in a single layer on a sheet pan, then transfer to an airtight container or zip-lock freezer bag. Freeze for up to 3 months. The texture will soften after thawing, so it's best used in soups, purées, sauces, or casseroles.

FAQ's

More Butternut Squash Recipes

Once fall arrives, there are so many delicious ways to cook with butternut squash. Try our:

• Roasted Butternut Squash Soup
• Stuffed Shells with Butternut Squash Sauce
• Butternut Squash and Sweet Potato Casserole
• Creamy Roasted Butternut Squash Sauce
• Moroccan Roasted Vegetables with Chickpeas

These easy roasted butternut squash cubes are one of those basic recipes that are worth having in your fall cooking rotation.

Serve them straight from the oven as a side dish, meal prep a batch for the week, or use them as the starting point for salads, soups, grain bowls, and other seasonal recipes.

Give the recipe a try and let us know how you used your roasted butternut squash. And don't forget to Pin it for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.