Roasted Butternut Squash A Cindy Pascale Recipe

Roasted Butternut Squash

Fresh from the garden butternut squash is a staple side dish for early fall meals. Cooking squash is easy and there are several ways to customize so that it matches your family’s flavor profile.
You can cook the squash with sugar, cinnamon, maple syrup or honey for a sweeter side dish.
For those families that like spice, add some cayenne pepper and/or red pepper flakes.
Our family leans more to savory so I cooked the squash with rosemary and thyme. This recipe also flexes easily for different family sizes as there are not any measurements. Just flavor to taste.


  • 1 Butternut squash
  • Olive oil

Seasoning for Sweet Roasted Squash

  • Sugar
  • Cinnamon
  • Maple Syrup
  • Honey

Seasonings for Savory Spice Roasted Squash

  • Cayenne Pepper
  • Cumin
  • Red pepper flakes

Seasonings for Savory Roasted Squash

  • Salt
  • Pepper
  • Garlic
  • Thyme
  • Rosemary
  • Sage


  • Preheat the oven to 400°
    Wash the squash. Fresh from the garden requires a good washing.
    Peel the squash with a vegetable peeler.
    Scrap out the seeds from the middle of the squash
    Cut the squash into 1" cubes.
    Place the cubes in a bowl and coat with olive oil then whatever seasonings you are choosing to flavor the roasted squash. Then transfer the squash to a cookie sheet pan or roasting pan and spread it out evenly.
    Cook for 25 minutes. If you cut the squash bigger than 1" cubes adjust the cook time up. If you cut the squash into smaller cubes adjust the cook time lower. If you are cooking other things in the same oven as the squash you can adjust the cook time a little longer. The squash is fully cooked when it is fork tender and slightly brown.

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