Crispy Butternut Squash {Paleo, Whole30, Vegan}
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. Paleo roasted butternut squash is so full of flavor! If you’re looking for Whole30 butternut squash recipes, add this oven-roasted butternut squash dish to the top of your list. So easy to make, these roast butternut squash cubes are a meal prep dream.
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.
And if you want a “fun” version of this roasted butternut squash, check out Baked Butternut Squash Fries.
Need help getting started off with your Whole30 round on the right foot? Download my totally free Trader Joe’s Whole30 Shopping List and Whole30 Costco Shopping List. I have done all the work for you with checking ingredients and figuring out safe foods. Happy shopping?
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 I like to top it all with Sweet Potato Fries Dipping Sauce or Homemade Cilantro 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.
Crispy Butternut Squash 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
- Baked Cauliflower Patties {Whole30, Paleo, Vegetarian, Keto, Gluten-Free, Dairy-Free}
- Roasted Brussels Sprouts With Garlic
- Pressure Cooker Beets {Instant Pot Beets}
- Spicy Green Bean Stir Fry
- How to Roast Asparagus
- Fried Cabbage With Bacon
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
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.
- 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
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.
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.
As an Amazon Associate, I earn from qualifying purchases.
Shop this Post:
(may include affiliate links)
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.
I need to do this! We’re in coastal California and it would work out just fine if I could remember to water it regularly.
Oh, you totally got this!! And if you kill it, well, it was only $8!
You habe rosemary in the ongredients list but parsley in the directions.
which one is it?
Whoops, it is actually both! Correct parsley measurement has been added. Thanks for catching that Melonie.