This sweet and savory Roasted Butternut Squash recipe is an easy fall staple. Serve as a side dish, toss into pasta, or add it to your favorite salad!
I have been growing butternut squash for many, many years, so naturally I have tried cooking it in nearly every way. We love butternut squash pasta, butternut potato soup, even butternut mac and cheese. While we already have a favorite Thanksgiving butternut squash recipe, this new recipe is our go-to for weekdays and lazy evenings. After trying dozens of different flavor combinations, oven temperatures, and methods, this baked butternut squash wins every time!
Why you will love this recipe:
- It is simple and wholesome. There are no complicated ingredients, fancy kitchen tools, or expensive substitutes. Beginner cooks, busy professionals, and families with picky eaters can all enjoy this.
- There is only one pan to clean. Everything is seasoned and cooked right in the sheet pan, so you do not have to worry about spending half an hour cleaning at the end of the night.
- The versatile flavors go with everything! Through our many tests of this recipe, we have enjoyed it on its own, with all kinds of meats, stirred into pasta, tossed over a salad, and even stuffed in a wrap with turkey. You will not have to worry about wasting any because it is easy to serve it in so many ways.
Butternut Squash Ingredients
Here is a quick overview of what you will need for this easy side dish. Find exact measurements in the printable recipe card down below.
- Butternut squash – Peeled and cubed. Freshly peeled and sliced squash can last about a week in an airtight container in the fridge, so you can do this well ahead of time.
- Olive oil, Paprika, Garlic powder, Onion powder, Salt, and Pepper – These basic ingredients bring out both sweet and savory flavors in our squash! Feel free to use avocado oil, vegetable oil, or your preferred neutral oil if you like.
- Bacon – This provides great crunch, and the salty flavor provides great contrast for the sweet butternut squash flavor.
- Optional garnishes: Parmesan cheese, green onions, red pepper flakes if you want some heat.
How to Bake Butternut Squash in the Oven
This simple recipe only requires one baking sheet and fewer than 30 minutes! Here’s a step-by-step guide for making perfectly tender baked butternut squash.
- On a baking sheet, combine your cubed butternut squash with olive oil and spices. Mix together well with your hands to make sure each piece is nicely coated.
- Sprinkle the 1/2-inch pieces of raw bacon around the pan. It doesn’t really matter where they land, just make sure they’re well distributed across the pan and not in clumps.
- Bake the dish for 10 minutes at 400 degrees F, then flip the squash and mix the pieces around the pan. Continue baking another 5-10 minutes. When the squash is tender and bacon is crisp, remove from the oven.
What to serve with baked butternut squash
You can use the butternut squash and bacon as it is, but we love to garnish it with a bit of grated parmesan and chopped green onions. For a hearty weeknight meal, you could serve this with my favorite pork chop + green beans sheet pan or this impressive stuffed pork tenderloin with brussels sprouts (they cook at the same temperature, so you can do it all in the oven at the same time)! I also highly recommend it with these bacon cream sauce chicken.
If you want a delicious, more simple dinner, try tossing this butternut squash in with cooked pasta, melted butter, and a bit of parmesan. We also love it mixed into a simple salad or in a grain bowl for lunches. It works very well as a holiday side dish with turkey or ham, too!
Storage and Reheating Instructions
Allow the squash to completely cool before storing it in an airtight container. Keep in the refrigerator up to 3 days. To reheat, microwave at 50% power in 1-minute intervals or air fry at 350 degrees for 2-4 minutes.
Can I freeze butternut squash?
You can, but I do not really recommend it if you intend to eat it as a side dish. The squash comes out much softer and can kind of fall apart on you. However, this could still be a great option if you plan to stir it into a pasta dish! To freeze, store in a freezer-safe airtight container and enjoy within 3 months.
Tips and Variations
- Depending on your taste preferences, you can make this sweeter or spicier. Add a tablespoon of maple to have those sweeter flavors shine, or mix in a 1/4 teaspoon of cayenne pepper if you want a little bit of heat.
- Do not crowd the pan. Allowing air to circulate between the pieces is what gets you those nice, caramelized edges.
- Make sure the bacon pieces are uniformly sliced. Larger pieces may not be crispy in time, and smaller pieces may burn. For the same reason, it is important that the butternut squash pieces are all the same size as well.
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Roast Butternut Squash
Equipment
Ingredients
- 16 ounces butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 3-4 slices thick cut bacon cut into 1/2 inch slices
Optional Garnishes:
- 1/4 cup parmesan cheese good quality
- fresh green onions chopped
Instructions
- Preheat oven to 400 degrees F
- Place the squash on a baking sheet. Drizzle with the olive oil and spices. Use your hands to toss the squash in the spices.
- Add the bacon to the pan.
- Bake 10 minutes, flip the squash and bake another 5-10 minutes or until the squash is tender and the bacon is crisp.
- Top with parmesan and green onions.
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