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Crispy Butternut Squash {Vegan, Whole30, Paleo}

Learn how to cook the best Crispy Butternut Squash you’ve ever eaten! This baked and healthy side dish is paleo, Whole30 compliant, dairy-free, gluten-free, vegan, and vegetarian. 

a white scalloped bowl with cubes of crispy butternut squash with afork on a white board

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I’m embarrassed to admit that I didn’t start liking butternut squash until my 30’s. Yeah, I was pretty late to the game!

It’s wonderful roasted and so very easy. Perfect as the base of a main dish, or a delicious side, you’ll flip for this oven-roasted butternut squash.

How to Serve Crispy Butternut Squash?

I like to use it as a side for my paleo roasted chicken, Paleo Salmon Cakes, or incorporate it into a sheet pan dinner. And we love to top it all with Sweet Potato Fries Dipping Sauce or Homemade Cilantro Chimichurri.

a blue bowl with cubes of butternut squash, olive oil, salt, and garlic

And if you have any squash leftover, make some Spicy Vegan Butternut Squash Soup or this Butternut Squash Chili. And if you want to make something fun, check out these Baked Butternut Squash Fries.

roast butternut squash cubes on a baking pan with rosemary

Pro Tips/Recipe Notes

  • Make sure the oven is fully preheated before you add the pan. The high heat helps to crisp them up without making them soggy.
  • Don’t overcrowd the pan with too many pieces as it will cause them to steam instead of caramelizing and roasting. Use a second pan if you need to cook a lot.
  • Every person prefers their veggies roasted to a specific level. Use common sense and check on your squash during the cooking process to see what works best for you.
  • These are best freshly roasted, but you can prep them ahead of time as part of your meal prep. Keep the squash, garlic, rosemary, and parsley in an air-tight container in the fridge. Add salt and olive oil just prior to roasting.
  • The recipe calls for kosher salt; not table salt. If you need to use table salt, reduce the measurement to 1/4 tsp.

Variations

  • Like a sweeter version? Add 2 tbsp of maple syrup (fine for paleo but not Whole30), 1/2 tsp of cinnamon, and a pinch of cayenne pepper. 
  • Add other root veggies like air fryer brussels sprouts, parsnips, turnips, onion, and beets for an amazing ginormous roasted veg extravaganza.
  • If you have leftovers, mash them up and add flour (use almond flour to make it paleo, gluten-free, and Whole30 compliant) tablespoon by tablespoon until the mixture is barely sticky. Make into patties. Heat avocado or coconut oil in a skillet over medium heat. Cook until the bottom is light brown and has a crunchy sear (2-3 minutes). Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.

Cubes of butternut squash in a white bowl

More Recipes You’ll Love

WEIGHT WATCHERS POINTS

One serving has 2 WW Freestyle SmartPoints.

a white scalloped bowl with cubes of crispy butternut squash with afork on a white board
Print Recipe
5 from 6 votes

Crispy Butternut Squash {Vegan, Whole30, Paleo}

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Make the best Crispy Butternut Squash you've ever eaten!

Ingredients

  • 2 pounds butternut squash {peeled, seeded, and cut into 1-inch cubes}
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 6 cloves garlic {peeled}
  • 2 sprigs fresh rosemary
  • 1 tsp parsley {dried}

Instructions

  • Preheat oven to 435 degrees and place a rack on the lowest setting.
  • Combine squash, olive oil, parsley, salt, and garlic cloves in a bowl. Toss to coat. Pro tip: make sure all the squash gets some olive oil on all the sides. This will prevent sticking to the pan later.
  • Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space. Add the rosemary sprigs.
  • Bake for 15 minutes. Stir, and bake for another 8-12 minutes depending on your desired level of crisp. Serve fresh from the oven.

Notes

Make sure the oven is fully preheated before you add the pan. The high heat helps to crisp them up without making them soggy.
Don’t overcrowd the pan with too many pieces as it will cause them to steam instead of caramelizing and roasting. Use a second pan if you need to cook a lot.
The recipe calls for kosher salt; not table salt. If you need to use table salt, reduce the measurement to 1/4 tsp.
Nutrition Facts
Crispy Butternut Squash {Vegan, Whole30, Paleo}
Amount Per Serving (1 cup)
Calories 170 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 220mg10%
Potassium 816mg23%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 24110IU482%
Vitamin C 49mg59%
Calcium 117mg12%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in October 2018. It has been retested and updated with reader feedback. New photos have been added. For reference, this is one of the photos from the original post:

a bowl of oven-roasted butternut squash with a dish of chimichurri

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11 comments on “Crispy Butternut Squash {Vegan, Whole30, Paleo}”

  1. This delicious butternut squash is rich and delicious a delightful experience for the taste buds that is hard to forget, truly scrumptious!

  2. This delicious butternut squash has a wealth of flavor that stays with you long after you’re done enjoying this meal! Thank you for sharing.

  3. Great receipe, even without rosemary & parsley. Tasted great the next day – although it’s not crispy when reheated, it still tasted yummy! Many thanks

  4. You habe rosemary in the ongredients list but parsley in the directions.
    which one is it?

  5. I’m not fancy enough to have rosemary just laying about the house, so I omitted that ingredient and it was still awesome. We roast veggies all the time (and by we, I mean my husband because he’s in charge of cooking), but dinner prep fell on me tonight and I needed to look up temp and time and saw this recipe. The garlic cloves really elevate it from “dump bag of squash and throw in oven until cooked” to real special  side dish. 

    • So glad you enjoyed this Christine!

      I actually have a rosemary bush in my garden that I planted years ago from a little Trader Joes rosemary Christmas tree. It produces year-round! Not sure where you live, but this plant is hardy and seems like it could survive almost anywhere.