How To Roast Squash

Why You’ll Love This Recipe

Roasting squash brings out its natural sweetness, enhances its flavor, and gives it a deliciously caramelized texture. Whether you’re working with butternut, acorn, delicata, or spaghetti squash, this method is easy, versatile, and perfect for a cozy side dish, salad topping, or meal prep staple. Roasted squash is healthy, hearty, and full of comforting flavor.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

squash (butternut, acorn, delicata, spaghetti, etc.)
olive oil
salt
black pepper
optional: garlic powder, cinnamon, paprika, maple syrup, rosemary

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut squash in half and scoop out seeds. Peel if necessary (butternut and acorn typically), or leave skin on for delicata or acorn if preferred.

Cut into cubes or slices, depending on the variety and use.

Toss squash with olive oil, salt, pepper, and any additional seasonings.

Spread in a single layer on the baking sheet without overcrowding.

Roast for 25-40 minutes, flipping halfway through, until golden and tender.
(Time varies by squash type and cut size.)

Serve warm or let cool for storage.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 10 minutes
Roasting time: 25-40 minutes
Total time: 35-50 minutes

Variations

Add maple syrup and cinnamon for a sweet version.
Use chili powder and lime juice for a spicy twist.
Sprinkle Parmesan and herbs after roasting for added flavor.
Add cubed squash to roasted vegetable medleys.
Blend roasted squash into soups or purees.

storage/reheating

Store in an airtight container in the fridge for up to 5 days.
Reheat in the oven or air fryer to restore crisp edges.
Freeze for up to 3 months; thaw and use in soups or mashed dishes.

FAQs

Do I need to peel the squash?
It depends—delicata and acorn skins are edible when roasted; butternut should be peeled.

Can I roast a whole squash?
Yes, halve it, remove seeds, and roast cut side down for easier scooping.

Can I use frozen squash?
Yes, but it may be softer—roast at higher heat to reduce moisture.

How do I know it’s done?
The edges will be caramelized and a fork should easily pierce the flesh.

Can I roast different squash types together?
Yes, but cut to uniform sizes and adjust timing accordingly.

Is roasted squash healthy?
Yes, it’s rich in vitamins, fiber, and antioxidants.

Can I roast squash seeds?
Absolutely—clean, dry, season, and roast at 300°F for 15-20 minutes.

Can I add it to salads?
Yes, roasted squash is great on grain or green salads.

What’s the best oil to use?
Olive oil is classic, but avocado oil or coconut oil also work well.

Can I use it in meal prep?
Yes, it stores and reheats beautifully for quick meals.

Conclusion

Learning how to roast squash opens the door to countless delicious dishes. With its sweet, nutty flavor and versatile uses, roasted squash is an essential kitchen staple for fall and beyond. Whether as a simple side or part of a larger recipe, it’s wholesome, flavorful, and wonderfully easy to prepare.

Print