Roasted Butternut Squash Recipe

The ultimate tribute to golden autumn afternoons, this squash is exactly what I crave as soon as the leaves start to turn and the air gets crisp. A perfect combo of caramelized, sun-kissed edges, naturally sweet squash, and a light, floral glaze from the white wine reduction—it’s a side dish that feels like a cozy sweater for your soul. It is the kind of recipe that proves how a few simple ingredients can create something truly sophisticated.

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Roasted Butternut Squash Recipe Ingredients

• 8 cups butternut squash (peeled and cut into 1-inch cubes)
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 cup sweet white wine (such as Riesling or Moscato)

How To Make Roasted Butternut Squash Recipe

1. Preheat your oven: Set your oven to 400°F (200°C). While it heats up, spray a 9×13-inch baking dish with non-stick spray to ensure nothing sticks during the final glaze.
2. Season the squash: In a large mixing bowl, toss the butternut squash cubes with the vegetable oil and salt. Make sure every piece is evenly slicked and seasoned.
3. First roast: Spread the cubes onto a large, rimmed baking sheet. It is important to use a flat sheet first so the squash can brown properly without steaming. Roast for 30 minutes until the edges start to turn golden brown.
4. Add the wine: Transfer the par-roasted squash into your prepared 9×13 baking dish. Pour the sweet white wine over the top; the aroma of the wine hitting the hot squash is absolutely incredible.
5. Bake again: Return the dish to the oven for another 15 to 20 minutes. Bake until the squash is fork-tender and the wine has reduced into a syrupy, sweet glaze. Keep an eye on smaller pieces as they may finish a few minutes early.

Recipe Tips

• Uniform Cubes: Try to cut your squash into even 1-inch pieces. This ensures that every bite is perfectly cooked at the same time, preventing some pieces from being mushy while others are still firm.
• The Rimmed Sheet: Always use a baking sheet with a rim for the first step. Not only does it prevent oil from dripping, but it also provides the surface area needed for that beautiful caramelization.
• Don’t Over-Stir: Once you add the wine and put the squash in the baking dish, try not to stir it too much. Let the wine reduce undisturbed to create a clear, beautiful glaze.
• Choosing the Wine: You don’t need an expensive bottle, but pick something you’d actually enjoy drinking. A sweet Riesling or a fruity Moscato works best to complement the squash’s natural sugars.

What To Serve With Roasted Butternut Squash

This elegant side dish pairs beautifully with hearty roasted meats and earthy flavors.

• Roasted turkey or herb-crusted chicken
• Grilled pork chops with applesauce
• A wild rice pilaf with dried cranberries and pecans
• A glass of the same chilled Riesling used in the recipe

How To Store Roasted Butternut Squash

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: To maintain the texture, reheat in a 350°F oven for about 10 minutes. Microwaving is faster but may make the squash a bit softer.
• Freeze: You can freeze the roasted squash for up to 3 months. Thaw in the fridge and reheat in the oven to help crisp up the edges again.

Roasted Butternut Squash Nutrition Facts

• Calories: ~165 kcal
• Carbohydrates: 24g
• Protein: 2g
• Fat: 5g
• Fiber: 4g
• Sugar: 8g

Nutrition information is estimated per serving based on 6 servings.

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