Roasted Butternut Squash

It’s time for winter vegetables. Butternut is one of the most popular winter squashes.

This tutorial will show you step-by-step how to roast butternut squash perfectly every time. It’s much easier than you might think. Also included are notes on how to cook with less oil and what seasonings complement the flavors. We’ll show you exactly how to do it.

How to Roast Butternuts

This 30-minute recipe begins with peeling and chopping the squash to ensure that it cooks fast and has a toasty flavor in every bite! You can either follow the detailed instructions or watch a video.

We then add maple syrup and avocado oil to the squash to make it sweeter. We suggest using avocado oil spray to lightly coat the squash if you want to cook it with less fat.

Salt and pepper can be used to season a variety of dishes. For even more flavor, we recommend curry paste and a shawarma seasoning blend. Click on the links below to find out more about each ingredient, including easy DIY recipes.

Roasting the squash begins after it has been seasoned. Four hundred degrees Fahrenheit and 20-25 minutes will give you perfectly caramelized squash.


  • One medium butternut, cubed and peeled, with seeds removed. (7 cups)
  • Avocado oil (or any other neutral oil that has a high smoke point).
  • Maple syrup, 1 1/2 tbsp
  • Black pepper and sea salt in a healthy pinch
  • 1-2 tsp Curry powder or Shawarma Spice Blend. ( optional).


  • To cut butternut squash, you should start by using a large knife that is very sharp and a cutting board made of sturdy material. Start by cutting off the stem at the top and bottom of your butternut squash.
  • Use a sharp knife (or a sturdy vegetable peeler) to remove the skin carefully. Remove the skin with a knife or a vegetable peeler. Use a spoon or an ice cream scoop to remove any seeds. Cut the squash into small cubes (1/2- 3/4 inch). Watch the short video to see how to chop the squash.
  • Preheat oven to 400 degrees F. (204 C). Line 1 large baking pan with parchment paper or a sheet of non-stick. (Use more baking sheets to make a larger batch – just be aware that it will take more time to roast).
  • Add the cubed squash to a large bowl or onto the baking sheet, along with avocado oil, maple sugar, curry powder, or shawarma spice mix (optional). Stir with a spatula or spoon until the squash is evenly coated. Arrange in one layer. To help the squash pieces roast and turn golden, leave some space between them.
  • Bake for 20-25 minutes, or until lightly brown. Toss the squash for 15 minutes to ensure even cooking. You can serve roasted squash as a side dish to almost any main in bowls or salads.
  • The best is to eat them fresh. Leftovers can be kept in the fridge for up to 2 days. Once baked, the product is not freezer-friendly. Reheat in the microwave or oven at 350 degrees F (176 Celsius) or on the stovetop.

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