Garlicky Roasted Butternut Squash Recipe

cubes of roasted butternut squash in a white bowl

5 from 1 reviews

Simple delicious roasted butternut squash cubes with garlicky olive oil makes a perfect fall or winter side dish.

Adapted from a recipe in Chez Panisse Vegetables



  • 1 large butternut squash (about 3 pounds), peeled, seeded, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper

For The Garlic and Parsley Topping

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely minced garlic (3 medium cloves)
  • 3 tablespoons finely chopped parsley leaves
  • Salt and pepper, to taste


Preheat oven to 400ºF.

  1. In a large bowl, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt and several grinds of black pepper. Spread squash out evenly on a baking sheet and roast for 20 minutes. Toss and roast for another 10 minutes or so, until squash is lightly browned in spots and cooked through.
  2. While the squash is roasting, heat 2 tablespoons olive oil in a small non-stick skillet, over low heat. Sauté the garlic for a minute or two, until it’s soft and fragrant. Be careful not to let it brown. Put the cooked squash in a large mixing bowl pour pour the sautéed garlic and oil over it. Sprinkle parsley on top and toss gently. Season, to taste, with salt and pepper. Serve hot or at room temperature.

Keywords: roasted squash, roasted butternut squash, oven-roasted squash