This homemade Butternut Squash Bake is a simple, cozy side dish with sweet, nutty squash cubes roasted until tender and lightly browned. Olive oil and a mix of garlic powder and thyme create a warm savory aroma while optional parmesan and breadcrumbs add a golden, crunchy finish. It looks great on the plate, smells like fall, and tastes buttery with a lightly caramelized edge.
If you like warm-baked fall flavors, you might also enjoy this seasonal twist on breakfast: baked apple cinnamon oatmeal cups.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values rounded)
- Calories per serving: 210 kcal
- Protein: 8 g
- Carbohydrates: 21 g
- Fat: 11 g
- Fiber: 3.5 g
- Sugar: 4 g
- Sodium: 840 mg
Why Make This Homemade Butternut Squash Bake
This dish takes a humble vegetable and turns it into a flavorful, hands-off side. The roast brings out the squash’s natural sweetness while the garlic and thyme add savory depth. It’s quick to prepare, pairs well with many mains, and makes a great weeknight side or holiday addition. The texture is tender with slightly crisped edges, and the aroma filling your kitchen is irresistible.
How to Make Homemade Butternut Squash Bake
Roasting concentrates the squash’s flavor and gives lightly browned edges that add texture and sweetness. Keep the squash in a single layer so it roasts evenly. If you want extra crunch, add the parmesan and breadcrumbs partway through baking or broil briefly at the end while watching closely.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 cup grated parmesan cheese (optional)
- 1/4 cup breadcrumbs (optional)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Peel the squash, cut off the ends, slice it in half lengthwise, remove seeds, then dice into even 1-inch pieces so they cook uniformly.
Step 2: Mixing
In a large bowl, toss the diced butternut squash with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried thyme until all pieces are well coated and glossy.
Step 3: Cooking
Spread the seasoned squash evenly on a baking sheet in a single layer so air circulates around each piece. If desired, sprinkle 1/2 cup grated parmesan and 1/4 cup breadcrumbs over the top. Bake for 25–30 minutes, flipping once halfway through, until the squash is tender and lightly browned at the edges.
Step 4: Finishing
If you didn’t add the topping before roasting, sprinkle parmesan and breadcrumbs in the last 5–7 minutes and return to oven to toast. Remove from oven and serve warm, garnished with fresh thyme or parsley if you like.
How to Serve Homemade Butternut Squash Bake
Serve warm as a side to roasted chicken, pork, or turkey. It also works well tossed into grain bowls, atop salads, or as a cozy vegetarian main with a dollop of yogurt or a sprinkle of toasted nuts. The color and golden edges make it visually appealing for holiday plates.
How to Store Homemade Butternut Squash Bake
- Refrigerator: Keep in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp the edges, or microwave for 1–2 minutes for a quick option.
- Freezer: Place cooled squash in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven to restore texture.
- Tip: Avoid freezing if you plan to keep the breadcrumb topping crisp — freeze without the topping and add fresh topping before reheating.
Expert Tips for Perfect Homemade Butternut Squash Bake
- Cut even pieces so they roast uniformly. Aim for about 1-inch cubes.
- Use parchment paper or a light coat of oil on the baking sheet to prevent sticking and make cleanup easy.
- Don’t overcrowd the pan; give each piece space for crisping. Use two pans if needed.
- For deeper caramelization, stir or flip the squash halfway through baking.
- If using parmesan, reduce added salt slightly to avoid over-salting.
- For extra flavor, finish with a squeeze of lemon or a drizzle of maple syrup for a sweet-savory twist.
Delicious Variations
- Maple-Rosemary: Toss squash with 1 tablespoon maple syrup and 1 teaspoon chopped fresh rosemary before roasting.
- Spicy Chili-Lime: Add 1/2 teaspoon chili powder and a squeeze of lime after roasting for a zesty kick.
- Cheesy Gratin: Add a splash of cream and extra parmesan, then bake until bubbly for a richer side.
- Mediterranean: Mix in crumbled feta, chopped kalamata olives, and oregano after roasting.
- Curried Roast: Replace thyme and garlic with 1 teaspoon curry powder and 1/2 teaspoon ground cumin.
Frequently Asked Questions
Q: Can I leave the skin on the butternut squash?
A: You can if the squash is young and the skin is thin. Most medium-large butternut squash have tough skin, so peeling gives a better texture. If leaving skin on, scrub well and cut into smaller cubes.
Q: How do I tell when the squash is done?
A: A fork should glide into the cubes easily and the edges should be lightly browned. If still firm in the center, roast a few minutes longer.
Q: Can I make this ahead of time?
A: Yes. Roast the squash, cool completely, then store in the fridge up to 24 hours before reheating. For gatherings, roast and reheat in the oven to refresh the crisp edges.
Q: How can I make the squash crispier?
A: Roast in a single layer with space between pieces, use a preheated baking sheet, and avoid excess oil. Broil for 1–2 minutes at the end while watching closely for extra browning.
Q: What can I substitute for parmesan or breadcrumbs?
A: Use grated pecorino, shredded cheddar, or omit cheese altogether. Swap breadcrumbs for crushed pita chips, cornflakes, or chopped nuts for crunch.
Q: Can I use other types of winter squash?
A: Yes. Sugar pumpkins, kabocha, or acorn squash work well. Adjust cook time based on cube size and moisture content.
Q: How do I reduce sodium in this recipe?
A: Cut the added salt to 1/2 teaspoon or omit it entirely. Rely on herbs, spices, and a light sprinkle of cheese for flavor.
Conclusion
This Homemade Butternut Squash Bake is an easy, flavorful side that fills your kitchen with warm, savory aromas and offers tender, caramelized bites with minimal effort. For another simple roasted squash idea with similar technique and flavor notes, check out this Roasted Butternut Squash Recipe (Oven Baked). Give this bake a try—it’s a cozy, reliable dish that works any night of the week.
Print
Homemade Butternut Squash Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy side dish featuring cubed butternut squash roasted with olive oil, garlic, and thyme, optionally topped with parmesan and breadcrumbs for crunch.
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 cup grated parmesan cheese (optional)
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the squash, slice it in half, remove the seeds, and dice into 1-inch pieces.
- Toss the diced squash with olive oil, salt, pepper, garlic powder, and thyme until well coated.
- Spread the seasoned squash on a baking sheet in a single layer. Optionally, sprinkle parmesan and breadcrumbs on top.
- Bake for 25–30 minutes, flipping halfway through until the squash is tender and lightly browned.
- If not topping before baking, add parmesan and breadcrumbs in the last 5–7 minutes and return to oven to toast.
- Remove from oven and serve warm, garnished with fresh thyme or parsley.
Notes
For extra crunch, sprinkle cheese and breadcrumbs midway through baking or broil briefly at the end. Avoid freezing with the breadcrumb topping to keep it crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 840mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3.5g
- Protein: 8g
- Cholesterol: 0mg
