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Easy healthy oven Roasted Butternut Squash recipe | lecremedelacrumb.com

Roasted Butternut Squash

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Author Tiffany


  • 1 medium (2-3 pounds) butternut squash
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper or 1/4 teaspoon ground black pepper
  • 1 teaspoon dried Italian seasoning or Herbs de Provence
  • 1 teaspoon garlic powder
  • 4 tablespoons butter optional


  • Preheat oven to 425 degrees and grease a large baking sheet.
  • Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.
  • Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.
  • Season with salt, pepper, dried herbs, and garlic powder.
  • Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.
  • Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.
  • Spoon browned butter over squash and serve immediately.