Cooking Method

Oven Roasted Butternut Squash

at a glance
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings

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Roasting frozen butternut squash is an easy-button way to get a tasty side on the table!

Black bowl with roasted butternut squash garnished with fresh herbs.

Reasons to Love Butternut Squash

Butternut squash is loaded with antioxidants, vitamins, and minerals making it a powerhouse side that is delicious alongside any dish. This variation delivers warmth from the cinnamon and slight sweetness from the maple syrup, all enhanced by a squeeze of lemon juice. These perfectly seasoned butternut squash bites are the tastiest! And the best part, using pre-cubed, frozen butternut squash makes the prep incredibly easy. 

If you’re not using a frozen bag of pre-chopped butternut squash, you’ll want to use your senses to pick out the best butternut squash. Look for a squash that is a solid beige (or light tan) in color. It should feel heavy, have a hard skin, and be free of any bruises. Knock gently on the outside of the squash, and if it sounds hollow, it’s ripe and ready to eat. 

Ingredients Needed for Oven Roasted Butternut Squash

The ingredients are simple and delicious. Here’s what you’ll need: 

Butternut squash ingredients on a grey and white marble surface.
  • 1, 10 ounce bag of frozen butternut squash
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of maple syrup
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of fine sea salt
  • cracked pepper, to taste

How to Roast Cubed Butternut Squash

The prep process is just a few minutes, then the oven does the bulk of the work. Here’s how you’ll roast your butternut squash:

Frozen butternut squash on a sheet pan with a squeezed lemon next to it.
Roasted butternut squash on a sheet pan.
Hands tossing butternut squash.
Roasted butternut squash garnished with fresh herbs on a sheet pan with a spatula serving some of the squash.
  1. Preheat the oven. Preheat the oven to 425°F.
  2. Combine ingredients. Place all of the ingredients in a large bowl and toss to combine. 
  3. Roast. Roast in the oven for 25 minutes.
  4. Serve and enjoy!

What to Do with Roasted Butternut Squash

This roasted butternut squash is a great side to any meal. It would be so tasty alongside a roasted mayo chicken (it’s tangy, moist, and full of flavor) or turkey breast served with a side of green beans. It also makes a great addition to a harvest salad

Roasted butternut squash on a sheet pan topped with fresh herbs.
Q Is roasted butternut squash healthy?

Yes! Butternut squash is loaded with healthy antioxidants, vitamins, and minerals, including vitamins A, C, magnesium, and potassium.

Q How do you cut a butternut squash?

Whether you’re halving or cubing the butternut squash, you’ll want a super sharp knife and a sturdy cutting board. To cube your squash, you’ll cut off the top and bottom of the squash, peel it, cut the squash in half, scoop out the seeds, slice, and cut into cubes. We’ve broken down both methods here!

Q Do you need to peel butternut squash before roasting?

You can absolutely roast your butternut squash with the peel on since the skin is edible. However, if you want a super smooth and soft butternut squash, we recommend removing the skin.

Q Can you roast butternut squash whole?

We recommend halving the butternut squash before roasting, to cut down on time and for ease of removing the flesh. Find the process here!

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Roasted Butternut Squash

By: Cassy Joy Garcia
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Prep Time: 5 mins
Cook Time: 25 mins
Servings: 4 servings
Roasting frozen butternut squash is an easy-button way to get a tasty side on the table!


  • 1 10 ounce butternut squash cubed, frozen
  • 1 tablespoon olive oil extra virgin
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt fine
  • cracked pepper to taste


  • Preheat the oven to 425℉.
  • Place all of the ingredients in a large bowl and toss to combine.
  • Roast in the oven for 25 minutes.
  • Serve and enjoy!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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