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Learn how to cook the best Crispy Butternut Squash you’ve ever eaten! This easy baked and tasty side dish will become your new go-to.
I’m embarrassed to admit that I didn’t start liking butternut squash until my 30s. Yeah, I was pretty late to the game!
Butternut squash is wonderful when roasted and so very easy to make. 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 dry brine chicken or gluten-free salmon cakes. And because I always want my veggies to have some kick, I love to top it with homemade cilantro chimichurri.
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.
Crispy Butternut Squash Cubes
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˚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
- Add the butternut squash cubes 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this considered a side dish? What would you serve with it or can you eat it as for a meal?
I mean, chef’s choice as to what you consider it. For me, it would be a side dish that I’d likely serve alongside a roast chicken, or maybe some air fryer steak bites.
For my nutritional needs, this would not be enough for a full meal.
You came to my rescue yet again! A friend gave us a squash and I had to find a way to make it crispy to appease the men folk in the household. This was a big hit!!
What a good gift and I’m glad I could help you put it to use!
Thank you for posting this recipe! I have 4 butternut squash sitting in my kitchen for a month. I’m making this tonight!
Made these and I loved them! Saved the leftovers and reheated by pan searing in a skillet and they were even better like that.
Did you use oil to reheat? Sounds so good!
Now those are some great storage squash!!
This delicious butternut squash is rich and delicious a delightful experience for the taste buds that is hard to forget, truly scrumptious!
So glad you enjoyed it Veronica!
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.
Great receipe, even without rosemary & parsley. Tasted great the next day – although it’s not crispy when reheated, it still tasted yummy! Many thanks
So glad you enjoyed it F! Thanks for taking the time to leave a review.
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.
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!