Oven Roasted Squash Recipe

If you’re looking for a simple and delicious way to prepare squash, this oven-roasted squash recipe is perfect for you! With just a handful of ingredients and minimal effort, you can transform squash into a soft, flavorful, and slightly caramelized side dish that’s both healthy and satisfying. Whether you’re roasting butternut, acorn, or yellow squash, this versatile recipe is a must-have for any meal plan!

My favorite way of cooking squash is to roast it in the oven. Oven roasted squash recipe is very easy – just coat the squash pieces with olive oil, sprinkle with spices and roast in the oven until soft. The process of making roasted squash is exactly the same as for making roasted potatoes!

Why You’ll Love Oven Roasted Squash

• Delicious caramelized flavor: Roasting brings out the natural sweetness of the squash, complemented perfectly by the warm spices like cinnamon and cumin. Every bite is packed with flavor!
• Simple and quick preparation: With just a few easy steps, you’ll have a healthy and flavorful side dish ready in under an hour.
• Versatile: This recipe works with many types of squash, from butternut to acorn to yellow squash, giving you endless options to switch things up.
• Healthy and nutritious: Packed with vitamins, fiber, and antioxidants, roasted squash is a guilt-free addition to your meal.
• Minimal ingredients, maximum flavor: You only need olive oil, a few spices, and squash to create this standout dish that everyone will love.

To prepare the squash for roasting, first peel it, then cut the the squash in half and remove the seeds, then cut the squash into chunks. Whole Foods often sells squash chunks next to the cut-up fruit, so if you are looking for a shortcut, you can buy the cut-up squash :)

You can roast the squash with or without the spices. I like spiced squash with cinnamon and cumin – I think these spices go so well with the squash and take it from bland to amazing!

The most popular squash for roasting is the orange butternut squash. In addition to the butternut squash, you can roast all other kind of squash – acorn squash, yellow squash, kabocha squash and even pumpkin! Yes, pumpkin is a kind of squash, and now you will have another pumpkin recipe in addition to the pumpkin pie :)

Oven Roasted Squash Recipe

Ingredients For Roasted Squash

• Squash – Choose your favorite type, such as butternut, acorn, or yellow squash. Each has a slightly different flavor and texture.
• Olive oil – Helps coat the squash for even roasting and adds a touch of richness.
• Cumin, cinnamon, salt and pepper – A flavorful combination of warm, earthy, and savory spices that enhance the natural sweetness of the squash and create a balanced, delicious taste.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Oven Roasted Squash

• Baking sheet: A flat surface to roast the squash evenly in the oven.
• Parchment paper: Helps prevent sticking and makes cleanup a breeze.
• Sharp knife: Essential for peeling and cutting the squash into chunks.
• Cutting board: A sturdy surface to safely prep the squash.
• Spoon: To scoop out the seeds easily.
• Large bowl: For tossing the squash with olive oil and spices.
• Measuring spoons: To measure out the olive oil and spices accurately.

Instructions How To Make Roasted Squash

• Preheat the oven to 425F.
• Line a baking sheet with parchment paper.
• Peel the squash and cut it in half. Scoop out the
• seed with the spoon and discard.
• Cut the peeled squash into 1-inch chunks.
• Put the squash pieces in a bowl.
• Pour 1 tbsp of olive oil over the squash and toss with your hands so the squash is coated with oil.
• Put the squash pieces on a baking sheet.
• Sprinkle the squash pieces with cinnamon and cumin (about 1 tsp of cinnamon and 1 tsp of cumin for 1 squash).
• Put the squash in the oven and bake for 40 minutes.
• Remove the roasted squash from the oven and sprinkle with salt and pepper to taste.

Serving Suggestions

• Serve oven-roasted squash as a side dish alongside roasted chicken or grilled fish for a hearty meal.
• Add it to a warm grain bowl with quinoa, avocado, beans, and a drizzle of tahini for a nutritious vegetarian lunch.
• Use it as a topping for spring mix salads, adding both color and sweetness.
• Mash the roasted squash and use it as a filling for tacos or chicken enchiladas for a creative twist.
• Pair it with a dollop of yogurt or sour cream sprinkled with fresh herbs for an elegant presentation.

Tips For Success

• Choose the right squash: Butternut, acorn, and yellow squash all roast beautifully, but make sure to select squash that’s firm and free from soft spots for the best results.
• Cut evenly: Cut the squash into uniform 1-inch chunks to ensure even roasting and prevent some pieces from overcooking while others stay underdone.
• Use parchment paper: Lining the baking sheet with parchment paper prevents sticking and makes cleanup simple, so you can spend more time enjoying your dish.
• Don’t overcrowd the pan: Spread the squash pieces out in a single layer with some space between them. This ensures they roast properly and don’t steam.
• Experiment with seasonings: While cinnamon and cumin are amazing, feel free to try paprika, garlic powder, or even a dash of chili flakes for extra spice.
• Check for doneness: Roasting times can vary depending on the size of your chunks and your oven. Start checking at around 35 minutes by piercing a piece with a fork—it should glide in easily.

Variations And Substitutions

• Switch up the squash: If you don’t have butternut squash, try using acorn squash, kabocha squash, or even pumpkin. Each type offers a unique texture and flavor profile while still roasting beautifully.
• Try different seasonings: Swap out cinnamon and cumin for smoked paprika, garlic powder, or Italian herbs for a completely different taste. For a sweeter option, sprinkle a little brown sugar or maple syrup over the squash before roasting.
• Make it spicy: Add a pinch of cayenne pepper or red chili flakes to the spice mix for a slight kick that pairs beautifully with the squash’s natural sweetness.
• Oil alternatives: If you prefer not to use olive oil, substitute with avocado oil or melted coconut oil, both of which roast well at high temperatures.
• Add a cheesy twist: Sprinkle some grated Parmesan or crumbled feta over the roasted squash right before serving for an indulgent touch.
• Go nutty: Toss the roasted squash with toasted pecans, walnuts, or pumpkin seeds for a crunchy and flavorful topping.

Storage and Reheating

• Storage: Place any leftover roasted squash in an airtight container and store it in the refrigerator for up to 4 days. Make sure the squash has cooled completely before sealing the container to maintain its texture.
• Freezing: You can freeze roasted squash for up to 3 months. Spread the pieces out on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container to prevent clumping.
• Reheating in the oven: To reheat, place the squash on a baking sheet and warm it in a preheated oven at 350°F for about 10 minutes or until heated through. This method preserves its texture and flavor.
• Reheating in the microwave: For a quicker option, use the microwave. Heat the squash on a microwave-safe plate in 30-second intervals until warm, stirring as needed for even reheating.

Frequently Asked Questions

Can I use frozen squash for this recipe?

Yes, you can use frozen squash, but be sure to thaw it first and pat it dry with a paper towel to remove excess moisture. This step helps ensure the squash roasts properly and doesn’t become mushy.

What other spices work well with roasted squash?

Aside from cinnamon and cumin, you can experiment with garlic powder, paprika, nutmeg, or even za’atar. Each spice or combination creates a unique flavor profile, so feel free to get creative!

Do I need to peel the squash before roasting?

Peeling is recommended for harder varieties like butternut squash to achieve the best texture. For softer-skinned varieties like delicata squash, the peel can be left on as it becomes tender when roasted.

How do I know when the squash is done?

The squash is done when it’s tender and caramelized around the edges. You can test this by inserting a fork into a piece; it should slide in easily without resistance.

Can I prepare the squash in advance?

Yes! You can peel, seed, and chop the squash up to two days in advance. Store it in an airtight container in the refrigerator until you’re ready to roast it.

Other Easy Squash Recipes

Sautéed Summer Squash and Zucchini: A quick and flavorful side dish with tender squash and zucchini, lightly seasoned and perfectly sautéed.

Oven-Baked Spaghetti Squash Whole: A simple method for baking spaghetti squash whole, yielding tender, easy-to-shred strands perfect for any dish.

Ground Beef or Turkey Spaghetti Squash with Meat Sauce: A hearty and healthy meal featuring savory meat sauce served over tender spaghetti squash strands.

Crispy Acorn Squash Fries in Air Fryer: Deliciously crispy and seasoned acorn squash fries made easily in the air fryer for a healthy snack or side.

Quick Microwave Acorn Squash Recipe: A fast and convenient way to prepare acorn squash, yielding tender and flavorful results in minutes.

Cranberry Pecan Stuffed Acorn Squash with Turkey: A festive and wholesome dish featuring turkey, cranberries, and pecans baked inside roasted acorn squash.

Air Fried Yellow Squash Recipe: A light and crispy way to enjoy yellow squash with minimal oil, thanks to the magic of the air fryer.

Enjoy your oven roasted squash – it’s so healthy and tasty!  Also, check out my other roasted vegetable recipes: how to make roasted sweet potatoes, how to make roasted cauliflower, how to make roasted broccoli.