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. 

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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 for a main dish, or a delicious side, you’ll flip for this oven-roasted butternut squash.

Looking for an air fryer version of this recipe? Check out our Air Fryer Butternut Squash for a super fast and delicious side.

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 with Sweet Potato Fries Dipping Sauce or Homemade Cilantro Chimichurri.

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.

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 air fryer roasted beets for an amazing ginormous roasted veg extravaganza.

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WEIGHT WATCHERS POINTS

One serving has 2 WW Freestyle SmartPoints.

Print Recipe

5 from 9 ratings

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!

Servings: 4

Course: Side Dish

Cuisine: American

Keyword: how to roast butternut squash, oven-roasted butternut squash, roasted butternut squash

Calories: 170kcal

Author: Sarah Cook - Sustainable Cooks

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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}

Equipment

• Mixing bowl
• Baking sheet
• Cutting Board
• Knife
• Parchment paper
• Silicone spatula

Instructions

• Preheat oven to 435 degrees F and place a rack on the lowest setting.
• Combine squash, olive oil, parsley, salt, and garlic cloves in a bowl. Toss to coat.
  2 pounds butternut squash, 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp parsley, 6 cloves garlic
• Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space. Add the rosemary sprigs.
  2 sprigs fresh rosemary
• 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.

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