How to cook Roasted Butternut Squash Cubes perfectly every time! Tender, caramelized roasted squash is delicious simple side dish or toss them into a fall salad or bowl.

This post is part of my butternut squash How-To’s. Here is a quick tutorial on how to cut butternut squash or you could skip it and just cook butternut squash whole.

Roasted butternut squash cubes on parchment lined baking sheet.

Golden brown roasted butternut squash cubes don’t take a lot of time or effort. But that doesn’t stop it from being a delicious side dish for a weeknight dinner or holiday table!

By the time late fall arrives, I have already made pots (and pots!) of butternut squash soup. And while that is a favorite, oven-roasted butternut squash tossed with olive oil, salt, and pepper is sweet, salty and has the best buttery texture.

This nutritious vegetable is full of seasonal flavor no matter how you serve it. It’s great for meal prep, a healthy lunch, or even as part of your Thanksgiving menu.

Learn how to roast cubed butternut squash, enjoy it all season long, and thank me later for this easy method!

Ingredients

Whole butternut squash, olive oil, dried thyme, salt and pepper.

Cubed roasted butternut squash recipe contains only 4 simple ingredients! I love it with dried thyme, too, but that’s optional. This is a very basic recipe you can make your own.

  • Butternut squash: You will need a medium lo large butternut squash about 2 – 3 pounds.
  • Olive oil: I prefer extra virgin olive oil but avocado oil works as well.
  • Salt and pepper: To season and taste.
  • Thyme (optional): Adds the right amount of earthy and fall flavor.

Spice Options

When it comes to roasting butternut squash cubes, there are so many spices that pair well with it! Mix and match your favorite, here are some I love to use:

How to Bake Butternut Squash Cubes

Roasting cubed butternut squash in the oven may take a bit more prep than just baking it whole, but the cubes get way more caramelization, depth of flavor, and natural sweetness. I can’t just get enough!

To start, preheat oven to 425 degrees F and line 2 large baking sheets with parchment paper. You could also use a silpat mat but I think with paper you get more caramelized edges. Then follow these 4 simple steps.

Person showing how to roast butternut squash cubes step by step.
  1. Peel and cut butternut squash: You will need to peel your squash with a sharp vegetable peeler first. Then seed and cut squash using a sharp chef’s knife into 1-inch cubes to 2-inch cubes. Just make sure they are roughly the same size for even roasting. Don’t discard the seeds but rather roast them using my air fryer pumpkin seeds method.
  2. Season squash cubes: In a large bowl, add cubes of butternut squash, drizzle with oil and stir with a wooden spoon to coat. Season with salt, pepper, thyme and stir or toss until well mixed. Don’t do it on a baking sheet. Tossing cubes in a bowl helps with even coating of spices and browning.
  3. Place on baking sheet: Divide squash between 2 previously prepared baking sheets and arrange in a single layer. You want to make sure chunks are not overlapping and mostly not touching each other. Again, it’s all about caramelization.
  4. Roast: Roast for 35-40 minutes or until your oven roasted butternut squash cubes are fork-tender inside and golden brown on the outside. Just check with a fork or small knife. Cook time will depend on your oven and in my experience, all ovens bake differently and have hot spots.

How Long To Roast Butternut Squash Cubes?

How long to roast butternut squash will really depend on the size of your butternut squash cubes and your preferred oven temperature. While I prefer a high temperature of 425 degrees F, you can bake them at a lower temperature.

Here are some times and temperatures so you can decide what works best for you! I would recommended to check your baked butternut squash at 30 minutes regardless the temperature.

  • 375 degrees F roast for 45 – 60 minutes
  • 400 degrees F roast for 40-50 minutes
  • 425 degrees F roast for 35-40 minutes

Can You Roast Frozen Butternut Squash?

When life gets busy, save some prep time and purchase frozen butternut squash cubes. It’s a great alternative to fresh butternut squash! This easy roasted butternut squash recipe can be made with either.

Here are a few tips for cooking it from frozen:

  • Break up butternut squash chunks: They might be stuck together straight out of the package, use your hands to break them up so they bake evenly.
  • Preheat your sheet pan: This may seem like an extra step but it’s worth it for perfectly roasted frozen butternut squash. When the frozen squash makes contact with the hot pan, the ice on the diced squash starts to melt, jumpstarting the roasting process.
  • Bake: Toss your frozen butternut squash with oil and seasonings of choice and spread the cubes carefully on the hot roasting pan in an even layer. Bake at 450 degrees F for 20 – 30 minutes.

How To Season Butternut Squash

Seasoning butternut squash cubes is probably my favorite part. There are so many delicious ways to amp up the flavor of this versatile winter squash.

And here are some of my favorite ways to do it:

  • Cinnamon and maple syrup: Warm spices add such a festive holiday flair that no one can resist while it’s baking. You can use brown sugar if that suits your style.
  • Fresh herbs with garlic: You knew garlic would make its way on the list! Pair minced garlic cloves, cubed butternut squash and fresh herbs like parsley, thyme, rosemary or whatever you have on hand.
  • Cajun seasoning: A little spicy but some like it hot!
  • Savory: Toss it with chopped cooked bacon, the sweet and salty combo is so great!
  • Parmesan and pecans: Any nut or seed works here. You will love the savory taste that freshly grated parmesan adds and nuts are the perfect crunch.

Expert Tips

  • Size of cubes: The times listed in this cubed butternut squash recipe are for 1-2 inch cubes. If yours are larger, the time will increase. If they are smaller, the roasting time will decrease.
  • Do not overcrowd baking sheet: If you crowd the pan, your cubes will steam vs. roast.
  • Spread in an even layer: This means not layered on top of each other and same as the tip above, if you do, it will steam your squash vs. roast.
  • Check at 30 minutes: No matter the temperature you choose, check it at 30 minutes. You can even flip it, if you would like to caramelize your squash on both sides.

Serving Suggestions

There are so many ways to enjoy this baked cubed butternut squash! From serving as easy side dish along with your favorite holiday mains like roasted turkey or prime rib to Sunday pot roast dinners and weeknight meals, the options are endless.

Recipe Tip

Mash up leftovers and use instead of pumpkin puree to make almond flour pumpkin muffins.

How to Make Ahead and Store

  • Make ahead: Cut butternut squash into cubes and store in an airtight container for up to 4 days. Proceed with recipe as directed when you are ready to roast your squash.
  • Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Up to 3 months in the freezer and thaw on a counter for a few hours or in the fridge overnight.

FAQs

What does butternut squash taste like?

It has a sweet, slightly nutty flavor. Of course, this can change slightly with whatever seasonings or spices you add.

What is the best way to cube butternut squash?

I go over this in detail in my post on how to peel and cut butternut squash but here is the quick recap.

First, you will need to cut the stem off, then peel the butternut squash. Then I recommended to cut the base apart from the neck of the squash. Cut both the base and neck into slices, then into cubes. Your diced butternut squash is now ready to roast.

Do I need to peel butternut squash before roasting?

For these butternut squash roasted cubes, yes. The squash skin can be bitter and I would hate for that to ruin this perfect side dish for you. It might be time to invest in a good vegetable peeler like this one.

If you don’t want to peel it at all, try cooking whole butternut squash in Instant Pot.

How do I know when it is done baking?

You should be able to insert a knife into the cubes and it comes out easily.

How do you reheat roasted butternut squash cubes?

Reheat in a microwave or in oven safe baking dish at 350 degrees F for 10-15 minutes until warmed through. This is perfect for meal prep or to make ahead for Thanksgiving!

More Easy Butternut Squash Recipes

If you love roasted butternut squash cubes, you may also love roasted spaghetti squash noodles.

I hope you enjoyed this quick and easy tutorial how to cook butternut squash in the oven!

View from above of roasted butternut squash on a roasting pan.
Roasted butternut squash cubes on parchment lined baking sheet.

Roasted Butternut Squash Cubes

How to cook Roasted Butternut Squash Cubes perfectly every time! Tender, caramelized roasted squash is delicious as a simple side dish.
5 from 2 votes
Servings 4
Calories 147
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 425 degrees F and line 2 large baking sheets with parchment paper.
  • Peel and cut butternut squash into 1-2 inch cubes. Just make sure they are roughly the same size for even roasting.
  • In a large bowl, add cubed butternut squash, drizzle with oil and stir with a wooden spoon to coat. Sprinkle with salt, pepper, thyme and stir again until thoroughly mixed.
  • Divide squash between 2 previously prepared baking sheets and spread in a single layer, making sure chunks are not overlapping and mostly not touching each other.
  • Bake for 35-40 minutes or until squash is tender inside and golden brown on the outside. Cook time will depend on your oven. Remove and enjoy as a side dish, in salads and bowls.

Notes

  • Store: Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months and thaw on a counter for a few hours or in the fridge overnight.
  • Reheat: Reheat in a microwave or in oven safe baking dish at 350 degrees F for 10-15 minutes until warmed through.
  • Freeze: Up to 3 months in the freezer and thaw on a counter for a few hours or in the fridge overnight.
  • Here are some times and temperatures so you can decide what works best for you! I would recommended to check your baked butternut squash at 30 minutes regardless the temperature.
    • 375 degrees F roast for 45 – 60 minutes
    • 400 degrees F roast for 40-50 minutes
    • 425 degrees F roast for 35-40 minutes

Nutrition

Calories: 147kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 589mg | Fiber: 4g | Sugar: 4g
Course: Side Dish
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Thank you so much for posting this! I wasn’t sure how to cut and roast my butternut squash and your instructions were so easy to follow. I added the cubes to a fall salad and it was delicious!

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