Crispy Oven-Roasted Butternut Squash (Paleo, Whole30)

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

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!

My issue with it was anytime I tried butternut squash, it was coated in maple syrup or brown sugar and butter. I happen to love brown sugar (so much that I even make my own) and maple syrup, but I am not a fan of sweet and savory when it comes to vegetables. Don’t cover your delicious veggies with sugar people!

When we did our first round of Whole30, I roasted alllll the vegetables possible. I’m not a huge fan of salad, so roasting vegetables is the easiest way for me to get more veg into our (we really long for) pie holes. So much veggie roasting happened that I even created The Ultimate Guide to Roasting Frozen Vegetables.

Through that process, this oven-roasted butternut squash was born.

Quick note: this recipe uses organic pre-cut (cubed?) squash that I bought at Costco. It comes fresh in two-pound packs for $4.99. Most grocery stores carry pre-cut butternut squash in the produce section. You can also cut your own if you’d like, and this tutorial from the kitchn will walk you through it.

How to Serve Oven-Roasted Butternut Squash?

I like to use it as a side for my perfect roasted chicken, Paleo Salmon Cakes, or incorporate it into a sheet pan dinner. And I like to top it all with Homemade Chimichurri.

How do you cook butternut squash in the oven?

*Printable and detailed recipe card at the bottom of the post.

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 (I do 10 minutes). Serve fresh from the oven.

Left: after 15 minutes. Right: after 25 minutes total.

What you do with the roasted garlic is up to you…personally, I like to eat it with my butternut squash because it is prime vampire protection. But, you can set it aside or use it in another recipe (like No Knead Roasted Garlic and Asiago Cheese Bread).

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 to make the process faster. 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

• Ok, I just bashed the practice of making squash sweet. S0, now I’m going to be a hypocrite and tell you to add 2 tbsp of maple syrup (fine for paleo but not Whole30), a 1/2 tsp of cinnamon, and a pinch of cayenne pepper. Better you than me!
• Add other root veggies like brussels, parsnips, turnips, onion, and beets for an amazing ginormous roasted veg extravaganza.
• Need to roast a small amount? I love to use our toaster oven with a smaller cast iron skillet for only one to two servings.
• 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.

More Recipes Like This

• Roasted Brussels Sprouts With Garlic
• Pressure Cooker Beets {Instant Pot Beets}
• Spicy Green Bean Stir Fry
• How to Roast Asparagus
• Crunchy Sauteed Cabbage and Bacon

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5 from 1 vote

Crispy Oven-Roasted Butternut Squash (Paleo, Whole30)

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Learn how to cook the best Oven-Roasted Butternut Squash you've ever eaten! This baked and healthy side dish is paleo and Whole30 compliant.

Course: Side Dish

Cuisine: American

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

Servings: 4

Calories: 170 kcal

Author: Sarah Cook - Sustainable Cooks

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

1. Preheat oven to 435 degrees and place a rack on the lowest setting.

2. 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.

3. Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space. Add the rosemary sprigs.

4. Bake for 15 minutes. Stir, and bake for another 8-12 minutes depending on your desired level of crisp (I do 10 minutes). Serve fresh from the oven.

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.

 

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 Oven-Roasted Butternut Squash (Paleo, Whole30)

Amount Per Serving (1 cup)

Calories 170 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 220mg 9%

Potassium 816mg 23%

Total Carbohydrates 28g 9%

Dietary Fiber 4g 16%

Sugars 5g

Protein 2g 4%

Vitamin A 482.2%

Vitamin C 59.4%

Calcium 11.7%

Iron 9.2%

* Percent Daily Values are based on a 2000 calorie diet.

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Rimmed Baking Sheet

8 Cup Measuring Cup

Lodge Cast Iron Skillet

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