Name: Roasted Sliced Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: Butternut squash (peeled, halved, seeds removed, and sliced into ¼ to ½-inch thick pieces); Olive oil; Salt; Black pepper; Optional: garlic powder, cinnamon, paprika, or fresh herbs like thyme or rosemary

Jump to Recipe·Leave a Review

Roasted sliced butternut squash is a simple, flavorful side dish that brings out the natural sweetness of the squash while adding a beautifully caramelized texture. With just a few ingredients and minimal prep, I can turn this humble vegetable into a stunning addition to any fall or holiday meal — or enjoy it on its own as a healthy, satisfying snack.

Why I Love This Recipe

I love how roasting transforms butternut squash into something golden, tender, and deeply flavorful. Slicing the squash instead of cubing it makes for an elegant presentation and ensures each piece gets that perfect balance of crispy edges and soft centers. It’s naturally gluten-free, vegan, and packed with fiber and vitamins. Plus, I can dress it up with herbs, spices, or a drizzle of maple syrup for endless variety. Roasted Sliced Butternut Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash (peeled, halved, seeds removed, and sliced into ¼ to ½-inch thick pieces)
Olive oil
Salt
Black pepper
Optional: garlic powder, cinnamon, paprika, or fresh herbs like thyme or rosemary

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
Then, I slice the peeled and seeded butternut squash into thin half-moons or rings.
In a bowl, I toss the slices with olive oil, salt, pepper, and any additional seasonings I’m using.
I arrange the slices in a single layer on the prepared baking sheet, making sure they’re not overlapping.
I roast for 25-30 minutes, flipping halfway through, until the squash is golden and tender with crisp edges.
I serve it hot, garnished with fresh herbs or a touch of sea salt for extra flavor.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes

Variations

For a sweet version, I add a drizzle of maple syrup and a pinch of cinnamon before roasting.
For savory depth, I toss the slices with smoked paprika and garlic powder.
I sometimes top the roasted squash with crumbled feta, goat cheese, or toasted nuts before serving.
If I want a spicier twist, I add a sprinkle of chili flakes or cayenne.

Storage/Reheating

I store leftover roasted squash in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 375°F for 10-12 minutes to keep the edges crisp. The microwave works for a quick option, but the texture becomes softer. I also toss leftovers into salads or grain bowls for easy meals. Roasted Sliced Butternut Squash

FAQs

Do I need to peel the butternut squash?

Yes, for this recipe I peel it to make the slices tender and easy to eat. The skin can be tough when roasted in larger slices.

Can I slice it ahead of time?

Absolutely. I often peel and slice the squash a day in advance and store it in the fridge until I’m ready to roast.

How do I keep the squash from getting soggy?

I slice it evenly, don’t overcrowd the pan, and roast at a high temperature. This helps achieve that perfect caramelization.

Can I use frozen butternut squash?

I don’t recommend frozen slices for this recipe, as they tend to release too much moisture and won’t get crispy.

What should I serve this with?

I love pairing roasted butternut squash with roasted chicken, quinoa, or fall salads. It also makes a beautiful side for holiday dinners.

Conclusion

Roasted sliced butternut squash is one of those go-to recipes I keep coming back to when I want something comforting, healthy, and easy. It’s visually appealing, naturally sweet, and flexible enough to work with whatever seasonings I’m craving. Whether I’m serving it up for guests or meal-prepping for the week, it always hits the spot.