Finding time to prep fresh butternut squash on busy weeknights can feel like an impossible task. Between peeling that tough skin, scooping out all the seeds, and chopping everything into perfect cubes, it’s no wonder many of us skip this nutritious vegetable altogether when we’re short on time.
That’s where frozen butternut squash comes to the rescue. This simple roasted method gives you all the sweet, caramelized flavors you love without any of the prep work, and it cooks up perfectly tender in about 30 minutes.
Why You’ll Love This Roasted Butternut Squash
- Super convenient – Using frozen butternut squash saves you all the hassle of peeling and chopping fresh squash, which can be a real pain to work with.
- Quick weeknight side – In just 35-45 minutes, you’ll have a delicious, healthy side dish that pairs perfectly with almost any main course.
- Naturally healthy – Butternut squash is packed with vitamins and fiber, making this a nutritious addition to your meal without any guilt.
- Simple preparation – Just toss the frozen squash with your favorite seasonings and roast – no complicated steps or fancy techniques required.
What Kind of Butternut Squash Should I Use?
For this recipe, frozen butternut squash is actually your best friend since it’s already peeled, seeded, and chopped into perfect cubes – saving you tons of prep time. You can find frozen butternut squash in most grocery stores, and it roasts up just as well as fresh. If you can only find fresh butternut squash, that works too, but you’ll need to peel it, remove the seeds, and cut it into similar-sized pieces. Just make sure your pieces are roughly the same size so they cook evenly, whether you’re using frozen or fresh.
Options for Substitutions
Since no specific ingredients were provided for this roasted frozen butternut squash recipe, here are some common substitution options you might consider:
- Frozen butternut squash: If you can’t find frozen butternut squash, fresh butternut squash works great too – just peel, seed, and cube it yourself. You can also substitute with other winter squashes like acorn squash, delicata squash, or even sweet potatoes.
- Olive oil: Any neutral cooking oil like avocado oil or vegetable oil will work fine for roasting. You could even use melted butter for extra richness.
- Salt and pepper: These are pretty essential for bringing out the squash’s natural sweetness, so I wouldn’t skip them.
- Optional seasonings: Common additions like garlic powder, paprika, or herbs can be swapped based on what you have. Cinnamon and nutmeg work well for a sweeter profile, while cumin and chili powder give it a more savory kick.
Watch Out for These Mistakes While Roasting
The biggest mistake when roasting frozen butternut squash is not accounting for the extra moisture – skip the thawing step and roast directly from frozen, but add an extra 10-15 minutes to your cooking time and spread the pieces in a single layer to avoid steaming. Don’t overcrowd your baking sheet, as this traps steam and prevents the edges from getting nicely caramelized, which is what makes roasted squash so delicious. Make sure to pat the frozen pieces dry with a paper towel before tossing with oil and seasonings, and flip them halfway through cooking for even browning. The squash is done when it’s fork-tender and the edges are golden brown, usually taking about 25-30 minutes at 425°F.
What to Serve With Roasted Butternut Squash?
Roasted butternut squash is such a cozy side dish that pairs beautifully with so many fall and winter meals. I love serving it alongside roasted chicken or pork tenderloin – the sweet, nutty flavors of the squash really complement savory proteins. It’s also fantastic tossed into a warm grain bowl with quinoa or farro, some toasted nuts, and a drizzle of maple syrup or balsamic glaze. For a simple weeknight dinner, try it over pasta with some sage butter and parmesan cheese, or mix it into a hearty salad with spinach, cranberries, and goat cheese.
Storage Instructions
Keep Fresh: Store your roasted butternut squash in the fridge in an airtight container for up to 5 days. It’s great to have on hand for quick meals throughout the week. I love adding it to salads, grain bowls, or just eating it as a side dish.
Freeze: Roasted butternut squash freezes really well for up to 6 months. Just let it cool completely, then spread the pieces on a baking sheet to freeze individually before transferring to freezer bags. This way they won’t stick together and you can grab just what you need.
Reheat: To warm up your roasted squash, you can pop it in the oven at 350°F for about 10 minutes, or microwave it for a minute or two. If it’s frozen, just thaw it overnight in the fridge first, or add a few extra minutes to the reheating time.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 0-0
- Protein: 0-0 g
- Fat: 0-0 g
- Carbohydrates: 0-0 g
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) so it can heat up while you prepare the squash.
I like to start my prep while the oven preheats to save time.
Step 2: Prepare the Butternut Squash
- 1 medium butternut squash
Peel the butternut squash using a vegetable peeler or a sharp knife.
Remove the seeds and cut the flesh into 1-inch cubes to ensure even roasting.
Step 3: Season the Squash
- cubed butternut squash from Step 2
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
Place the squash cubes in a large bowl.
Add the olive oil, salt, and ground black pepper.
Toss thoroughly so all pieces are evenly coated.
Step 4: Arrange and Roast the Squash
- seasoned squash cubes from Step 3
Line a baking sheet with parchment paper.
Spread the seasoned squash cubes in a single, even layer on the sheet.
Roast in the preheated oven for 25-30 minutes, turning the cubes halfway through, until they are tender and caramelized around the edges.
Step 5: Cool and Serve
Remove the roasted squash from the oven.
Let it cool slightly before serving as a side or using in other recipes.
For extra flavor, I sometimes sprinkle a touch of sea salt right after roasting.
Simple Roasted Frozen Butternut Squash
Ingredients
Method
- Set your oven to 400°F (200°C) so it can heat up while you prepare the squash. I like to start my prep while the oven preheats to save time.
- Peel the butternut squash using a vegetable peeler or a sharp knife. Remove the seeds and cut the flesh into 1-inch cubes to ensure even roasting.
- Place the squash cubes in a large bowl. Add the olive oil, salt, and ground black pepper. Toss thoroughly so all pieces are evenly coated.
- Line a baking sheet with parchment paper. Spread the seasoned squash cubes in a single, even layer on the sheet. Roast in the preheated oven for 25-30 minutes, turning the cubes halfway through, until they are tender and caramelized around the edges.
- Remove the roasted squash from the oven. Let it cool slightly before serving as a side or using in other recipes. For extra flavor, I sometimes sprinkle a touch of sea salt right after roasting.