Roasted Butternut Squash

From your own garden or local farmer’s markets, butternut squash tops the list of savory fall veggies. Its rich flavor doesn’t need much dressing up to taste wonderful, and it lends a warm, buttery note that makes it the perfect side dish. Very nutritious, butternut squash is rich in vitamins A and C and has a naturally sweet flavor that really emerges when roasted. For this very simple recipe, we roasted sliced butternut squash with rosemary and olive oil, then topped it with gingerbread crumbs and seasoned it with coarse salt and freshly ground pepper. The surprising result is both crisp and melting and will pair perfectly with roasted poultry or pan-seared chicken breasts.

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

View full profile →

Updated May 19, 2026

More Vegan Recipes

Roasted Carrots with Asparagus

Mediterranean Salad with Cucumber, Tomato and Onion

Cucumber Strawberry Salad

Photo credit: © Eatwell101.com

Ingredient list for Roasted Butternut Squash 

Makes 6 to 8 slices—keep the bottom part to make soup or puree:

• 1 butternut squash
• Salt and freshly ground pepper
• Rosemary
• Stale gingerbread
• Olive oil

Directions

1. Cut and peel thick slices of butternut squash, about 1/3 inch (1cm).
2. Sprinkle with salt, pepper, and crumbled gingerbread. Top with a few sprigs of rosemary. Transfer to an oiled baking sheet.
3. Roast in the oven at 430°F (220°C), covered with foil, until butternut slices are soft. When the knife pricks it like butter, pass them under the grill to get them crispy.

And that’s all butternut amazingness: both crisp and melting!

Most Popular Recipes

Homemade Turkey Rub

Creamy Pesto Chicken with Roasted Tomatoes

Mediterranean Salad with Cucumber, Tomato and Onion

Roasted Butternut Squash

Author: Christina Cherrier  |  Servings:

Prep Time: min  |   Cook Time: min

Both crisp and melting, these roasted butternut slices will perfectly accompany a roast chicken or pan fried chicken breast.

PIN PRINT SAVE PLAN

Ingredients

Plan once. Eat well all week.

Turn any recipe into a weekly plan—and build a grocery list automatically.

Used by readers to plan dinners faster and shop once.

Start your weekly plan

Easy Weeknight Dinners

Grilled Chicken Breasts with Lemon Garlic

Garlic Lemon Chicken Thighs

Air Fryer Beef Short Ribs

1x 2x 3x

• 1 butternut squash
• Salt and freshly ground pepper
• Rosemary
• Stale gingerbread
• Olive oil

Keep Screen Awake in Cook Mode

Instructions

1. Cut and peel thick slices of butternut squash, about 1/3 inch (1cm).
2. Sprinkle with salt, pepper, and crumbled gingerbread. Top with a few sprigs of rosemary. Transfer to an oiled baking sheet.
3. Roast in the oven at 430°F (220°C), covered with foil, until butternut slices are soft. When the knife pricks it like butter, pass them under the grill to get them crispy.

Help us improve the quality of the recipes for the whole community: Click here to suggest a correction to this recipe

Show Nutrition

Explore:
Paleo Diet, vegan, vegetarian, vegetarian side dishes

Did you make this recipe?
Tag @eatwell101 on Instagram and hashtag it #eatwell101.

This post may contain affiliate links. Please read our disclosure for more info.