Roasted Butternut Squash – Easy Olive Garden Copycat

This Olive Garden Roasted Butternut Squash is a warm, slightly sweet side dish made with oven-roasted squash and a splash of sweet white wine. It’s cozy, super easy, and works great with holiday mains or just a chill weeknight dinner when you want something a little… different.

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Quick Summary

• Prep time: 10 mins
• Cook time: 1 hour
• Flavor: Sweet, soft, slightly caramelized
• Great for: Holiday dinners, cozy sides, fall evenings

Why I Like This Recipe

Honestly? I had a leftover squash and half a bottle of Moscato. Tossed them together and hoped for the best — and it slapped. The wine gives it this soft sweetness, and the edges get a little golden from roasting first. Minimal effort, surprisingly fancy vibe.

Ingredients

• 8 cups butternut squash (peeled + cubed)
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 cup sweet white wine (like Riesling or Moscato)

How To Make Roasted Butternut Squash 

1. Preheat your oven: 400°F. Spray a 9×13 baking dish so stuff doesn’t stick.
2. Season the squash: Toss squash cubes in a bowl with oil and salt till they’re all slicked up.
3. First roast: Spread on a rimmed baking sheet (important) — don’t crowd. Roast 30 mins till they start browning.
4. Add wine: Transfer to your greased dish, pour wine over the top. Smells good already.
5. Bake again: Back in the oven for 15–20 mins, until soft. Some small pieces might finish faster — just keep an eye.

Tips for Success

• Cut squash evenly — no one wants random crunchy cubes
• Don’t skip the first roast — that browning adds flavor
• Use a rimmed baking sheet so your oil doesn’t escape
• Sweet wine > dry wine — dry makes it bitter
• Spread it out — crowded squash = soggy squash

Storage and Reheating

• Fridge: Let cool fully, then seal in a container. Keeps 3–4 days in the fridge.
• Reheat: Skillet over medium heat with a splash of oil or butter. Stir gently till warm and soft again.

Frequently Asked Questions

• Can I use frozen squash?
  Yeah, just make sure it’s fully thawed and patted dry so it actually roasts, not steams.
• What wine works best?
  Go for something sweet — Moscato, Riesling, or even a dessert wine if that’s what you’ve got open.
• Do I have to roast before adding wine?
  Please don’t skip it. That step gives you caramelized edges and better texture.
• Can I make it ahead?
  Yes. Roast and bake, then reheat before serving. Add a splash more wine if needed.
• Can I add spices?
  Totally. Nutmeg, cinnamon, or even thyme go well with the sweetness — but it’s good as-is too.

Common Mistakes and How to Dodge Them

• Cutting the squash all wonky: Uneven cubes = uneven cooking. Try to keep pieces about 1-inch and uniform-ish.
• Skipping the roast phase: If you just bake it with wine from the start, it steams. No flavor, no caramelization.
• Using dry wine: This will change the flavor entirely — it gets kinda sharp. Stick to sweet stuff.
• Crowding the pan: If your sheet’s too full, nothing browns. It’ll just turn soft and wet.
• Using a shallow pan for wine: Go deeper with your baking dish — the wine needs to pool and bake, not just evaporate on contact.

Nutrition Facts (Per Serving)

• Calories: 157 kcal
• Total Fat: 4g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 397mg
• Potassium: 685mg
• Total Carbohydrate: 22g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 1g

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