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Baked Butternut Squash

Baked Butternut Squash

This baked butternut squash recipe is such a simple yet delicious side dish perfect for the fall. In combination with green beans and carrots, you will be amazed at how tasty yet straightforward it is to prepare this side dish.

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Roasted butternut squash in a plate
Appetizers and Sides

When I tried the oven-baked butternut squash for the first time, I was amazed! There are so many different recipes with butternut squash, but this one is my favorite. The nutty and earthy flavors are just so divine.

Let me show you how easy it is to make this mouthwatering side dish.

 

What You'll Need to Make Baked Butternut Squash

Roasted butternut squash ingredients

Here is the full list of all ingredients needed for this recipe. For precise measurements, please look at the recipe card.
  • Butternut Squash: We need just one medium-sized butternut squash.
  • Onion: I used one large onion for this recipe. You can dice it, or you can slice it in thin strips. Note that if you dice it, it will dissolve more while cooking.
  • Garlic: I used six garlic cloves, but feel free to use as little or as much as you want. Garlic will give the dish a fantastic smell and taste.
  • Carrots: We are using four carrots. Approximately medium-sized.
  • Green Beans: I used frozen green beans. It’s easy to have it on hand throughout the year. You can use whole green beans or cut green beans. It's up to you. I always use whatever I have on hand.
  • Oil: I used canola oil for this recipe. Feel free to substitute for the oil of your preference. We are using oil, so the veggies are not sticking to the skillet.
  • Seasoning: I used consommé seasoning, salt, pepper, and garlic powder. This short and simple list of seasoning will give the butternut squash and other veggies a fantastic taste.

How to Peel and Cut Butternut Squash

There are so many ways of how you can peel and cut butternut squash.

Here is how I do it:
  1. Chop the top and bottom, approximately 1inch on each side.
  2. Spoon out the seeds from the bottom part.
  3. Peel the butternut squash.
  4. Then I cut it into 1-inch cylinders. Then, I cut each cylinder in half and then each half into 4 to 5 equal pieces. You will end up with approximately similar size triangles.

How to Bake Butternut Squash

We'll start with peeling and dicing the veggies. Peel and chop the onion. Then peel and dice carrots – try to make the even pieces. If the carrots are big, I usually cut them lengthwise and then chop them. Measure approximately three cups of frozen green beans (you can use whole or cut green beans). Next, we'll peel and chop the garlic cloves. Finally, we will peel and dice the butternut squash. For more details, look at the section about peeling and dicing the butternut squash. Preheat the oven to 400 Fahrenheits.

In a large bowl, add all chopped veggies and 2 tbsp canola oil. Mix with a spatula until evenly coated. Then add consommé seasoning, ½ tsp salt, black pepper, and garlic powder. Mix until evenly coated.

In a large dish (I used 14 inches cast iron skillet), add half a cup of oil. Add all the veggies from the bowl and evenly spread them across the skillet. Sprinkle with an additional ¼ tsp of salt. Take aluminum foil and cover the skillet until completely sealed.
Baked butternut squash in iron cast overhead shot

Put the skillet in the oven and bake for 20 minutes. Remove from the oven, remove the aluminum foil (but keep it), and make sure that the veggies are not sticking to the skillet. Then seal the skillet again with foil and return to the oven for another 20 minutes. Remove the skillet from the oven, remove the foil, and put back the skillet into the oven for 10 minutes.

Finally, remove the skillet from the oven and poke the squash with the fork to make sure it’s fully cooked. I find it takes around 50-60 minutes. Mine took about 50 minutes.

Serve immediately and salt and pepper per taste.

Nutrition Facts About Butternut Squash

Butternut squash is rich in nutrients, fiber, and antioxidants. Some people consider it a cold-weather superfood.

Just one cup of cooked butternut squash provides more than 450% of recommended dietary intake for vitamin A and over 50% of recommended dietary intake for vitamin C.

It's also cholesterol-free and fat-free.

What goes Well with Butternut Squash

I make this roasted butternut squash quite often during the fall and winter seasons. But I sometimes make it during the year, whenever we crave this delicious side dish.

You can serve it with any meat you like - like Lamb Ribs with Baked Potatoes or Baked Salmon in Foil, then chicken or beef. It is a perfect choice for Thanksgiving dinner or Christmas.
Roasted butternut squash in a bowl

How to Store Butternut Squash

Store in the air-tight container in the fridge for up to 2 days.

Have you made this recipe? Please let me know in the comments below. I would love to hear your suggestions and recipe variations.

 Print Recipe

Baked Butternut Squash

Roasted butternut squash in a plate

This baked butternut squash recipe is such a simple yet delicious side dish perfect for the fall. In combination with green beans and carrots, you will be amazed at how tasty yet straightforward it is to prepare this side dish.


Ingredients

  • 1 medium-sized butternut squash
  • 1 large onion
  • 6 garlic cloves
  • 4 carrots
  • 3 cups frozen green beans
  • 1/2 cup + 2 tbsp canola oil
  • 3 tsp consommé seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 3/4 tsp salt, divided

Instructions

  • Step 1

    We'll start with peeling and dicing the veggies. Peel and chop the onion. Then peel and dice carrots – try to make the even pieces. If the carrots are big, I usually cut them lengthwise and then chop them. Measure approximately three cups of frozen green beans (you can use whole or cut green beans). Next, we'll peel and chop the garlic cloves. Finally, we will peel and dice the butternut squash. For more details, look at the section about peeling and dicing the butternut squash. Preheat the oven to 400 Fahrenheits.

  • Step 2

    In a large bowl, add all chopped veggies and 2 tbsp canola oil. Mix with a spatula until evenly coated. Then add consommé seasoning, ½ tsp salt, black pepper, and garlic powder. Mix until evenly coated. In a large dish (I used 14 inches cast iron skillet), add half a cup of oil. Add all the veggies from the bowl and evenly spread them across the skillet. Sprinkle with an additional ¼ tsp of salt. Take aluminum foil and cover the skillet until completely sealed.

  • Step 3

    Put the skillet in the oven and bake for 20 minutes. Remove from the oven, remove the aluminum foil (but keep it), and make sure that the veggies are not sticking to the skillet. Then seal the skillet again with foil and return to the oven for another 20 minutes. Remove the skillet from the oven, remove the foil, and put back the skillet into the oven for 10 minutes.

  • Step 4

    Finally, remove the skillet from the oven and poke the squash with the fork to make sure it’s fully cooked. I find it takes around 50-60 minutes. Mine is cooked after about 50 minutes.

  • Step 5

    Serve immediately and salt and pepper per taste. Enjoy!


Notes

  •  Feel free to add or replace some of the veggies. Note that the bake time might differ.


4 Comments

  • Jean
    Jean
    Posted on: October 11, 2021 11:10 PM

    This recipe is so good perfect side dish and healthy too.

    Reply
  • Natasa
    Natasa
    Posted on: October 12, 2021 09:05 AM

    Hi Jean! Yes, it's so easy to make, yet delicious and healthy. :) Thanks for stopping by. ;)

    Reply
  • Lory
    Lory
    Posted on: October 11, 2021 01:05 PM

    Thank you for the wonderful suggestions. I love butternut squash! It's perfect for this time of year, too.

    Reply
  • Natasa
    Natasa
    Posted on: October 11, 2021 01:13 PM

    Hi Lory! I am glad you like it. This baked butternut squash is one of my favorite side dishes! :) So healthy and perfect for fall.

    Reply

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