These roasted butternut squash rounds make an easy fall side dish with garlic, parmesan, sage, butter, and olive oil. Cutting the squash neck into thick rounds gives each piece plenty of surface area to caramelize in the oven, while parmesan adds savory flavor and golden edges. A squeeze of fresh lemon juice just before serving balances the squash’s sweetness. Looking for more seasonal ideas? Explore our roasted butternut squash recipes.
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Ingredients list for the Baked Butternut Squash recipe
- 1 large butternut squash with a long, thick neck
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter, melted
- 1 sprig fresh sage
- 1 teaspoon Italian seasoning
- 4 garlic cloves, crushed
- 1/2 cup freshly grated parmesan
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat the oven to 425°F (210°C). Cut the neck from the butternut squash and reserve the base for another use. Trim the stem end, peel the squash neck, and cut it crosswise into eight rounds about 1/2 inch thick.
2. Arrange the butternut squash rounds on a lightly oiled baking pan. Scatter the garlic and sage around the squash. Combine the olive oil and melted butter and drizzle over the rounds, then sprinkle with parmesan, Italian seasoning, salt, and black pepper.
3. Roast for 25 minutes, depending on the thickness of the slices, until the squash is tender and golden around the edges.
4. Remove from the oven and drizzle with fresh lemon juice. Transfer the squash, roasted garlic, and sage to a serving platter. Finish with additional salt and freshly ground black pepper, if desired, and serve immediately. Enjoy!
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Tips for roasting butternut squash rounds
- Choose a butternut squash with a long, thick neck so you can cut plenty of evenly sized rounds.
- Keep the slices close to 1/2 inch thick so they cook at roughly the same rate.
- Freshly grated parmesan melts and browns better than pre-shredded cheese.
- Don’t skip the lemon juice at the end; its acidity balances the natural sweetness of the roasted squash and the richness of the butter and parmesan.
- Don’t discard the bulb end of the squash. Remove the seeds, cube the flesh, and roast it separately or save it for soup, puree, or another butternut squash recipe.
How to keep the baked butternut squash leftovers?
Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or in the oven until warmed through
More butternut squash recipes you might like
- Coconut Butternut Lentil Stew
- Garlic Butter Roasted Butternut Squash
- Roasted Butternut Parmesan
- Garlic Butter Butternut Squash Steaks
Photo credit: © Eatwell101.com
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
These were so delicious! I made a few with cinnamon sugar 😋thank you for sharing ❤️
I didn't have a long neck on my squash so my rounds were thinner but they came out beautifully! My three year old twin girls couldn't get enough!
I used frozen butternut squash, followed microwave directions and added all the ingredients to a pan and sautéed for a few minutes. It was sooooo good !!
I actually made this with sweet potatos but it turned out pretty well.
