Name: Roasted Butternut Squash with Brown Butter Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium (2-3 pounds) butternut squash; 4 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon cracked black pepper; 1 teaspoon dried Italian seasoning; 1 teaspoon garlic powder; 4 tablespoons butter

Jump to Recipe· 4.6 from 6 reviews

If you’re looking for a cozy, simple side that truly steals the show, let me introduce you to my all-time favorite Roasted Butternut Squash with Brown Butter Recipe. It’s that perfect combo of sweet, nutty squash and rich, toasty brown butter that makes your kitchen smell like heaven—and your taste buds do a happy dance. Trust me, once you try this, it’s going to be your go-to fall (or anytime!) dish.

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Why This Recipe Works

Simple Ingredients: Just a handful of pantry staples highlight butternut squash’s natural sweetness.
Perfect Roasting: Roasting brings out caramelized edges that add depth without needing complicated prep.
Brown Butter Magic: That browned butter drizzle transforms this side from good to irresistible.
Versatile & Crowd-Friendly: Works for weeknight dinners or holiday tables, always a winner with any crowd.

Roasted Butternut Squash with Brown Butter, roasted butternut squash, brown butter side dish, fall vegetable recipes, cozy autumn sides - This image shows a baking tray filled with roasted orange cubes of butternut squash, evenly spread out in one layer. The squash pieces have a mix of smooth and slightly charred edges with light browning, and tiny dark seasoning bits are scattered on top. There are small green thyme sprigs placed randomly among the squash. A black spoon is scooping a portion of the roasted squash from the tray, creating a slight gap showing the metallic tray surface beneath. The tray is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a starring role in creating that perfectly balanced dish. When you pick a bright, firm butternut squash and toss it with simple seasonings, then finish it off with decadent brown butter, you’re creating layers of flavor that sing together. Shopping tip: look for a squash that’s firm and free of soft spots for the best texture.

Roasted Butternut Squash with Brown Butter, roasted butternut squash, brown butter side dish, fall vegetable recipes, cozy autumn sides - Flat lay of a medium whole butternut squash, a small white ceramic bowl filled with golden olive oil, a small white bowl of coarse white salt, a small white bowl of cracked black pepper, a small white bowl of mixed dried Italian herbs, a small white bowl of pale beige garlic powder, a small white bowl containing rich golden melted butter, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut Squash: Choose a medium-sized squash that’s heavy for its size with smooth skin; smaller ones tend to be sweeter and less fibrous.
Olive Oil: A good quality extra virgin olive oil adds a subtle fruitiness and helps those edges crisp up beautifully.
Salt: Don’t skimp here; salt enhances the natural sweetness of the squash and brings all the flavors together.
Black Pepper: Use cracked or freshly ground pepper for that peppery bite that balances the sweet and buttery notes.
Dried Italian Seasoning or Herbs de Provence: These herb blends offer a fragrant, savory backdrop—if you want to switch it up, fresh thyme works wonderfully too.
Garlic Powder: Adds a subtle hint of garlic without overpowering, perfect for that gentle savory touch.
Butter: The secret weapon! When browned, butter develops a deep, nutty flavor that is positively game-changing on roasted veggies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how forgiving this roasted butternut squash with brown butter recipe is—there’s plenty of room for you to make it your own. Whether you want it sweeter, spicier, or even a little herb-forward, these tweaks are easy and make the dish feel just right for your palate.

Add a touch of sweetness: Sometimes I drizzle a teaspoon of honey into the brown butter before pouring it over the squash—trust me, it amps up the cozy vibe without being too sugary.
Spicy twist: If you’re a little daring like me, a pinch of red pepper flakes really livens things up and contrasts beautifully with the butteriness.
Herb swaps: Fresh sage or rosemary chopped and tossed in right before serving makes for an earthy, seasonal upgrade.
Make it vegan: Skip the butter and drizzle with toasted nut oils like walnut or hazelnut oil for a different but delicious nutty character.

Step-by-Step: How I Make Roasted Butternut Squash with Brown Butter Recipe

Step 1: Prep Your Squash Like a Pro

Start by preheating your oven to 425°F (220°C). While the oven is warming up, I like to get my workspace ready with a sharp knife and a sturdy peeler. Peel the butternut squash carefully, then slice it lengthwise and scoop out the seeds—save those seeds for roasting later if you want a fun snack! Chop the squash into roughly 1-inch cubes so they roast evenly. Tip: If your knife feels stuck in the squash, give it a gentle wiggle rather than forcing it—this helps avoid accidents.

Step 2: Season & Roast to Perfection

Place the cubed squash on a large, greased baking sheet in a single layer—overcrowding your pan is the enemy of crispy, caramelized edges! Drizzle with olive oil and sprinkle over the salt, pepper, dried herbs, and garlic powder. Toss everything together to make sure each piece gets coated well. Roast in that hot oven for about 20-25 minutes. You’ll know it’s done when the squash is tender and golden with little browned spots—those bits pack a punch of flavor.

Step 3: Nail the Brown Butter Finish

While your squash is roasting, melt the butter in a saucepan over medium heat. Keep an eye on it because butter can turn from golden to burned in seconds! Once it starts to foam and transforms into a rich amber color with a nutty aroma, immediately remove it from heat—this is your magic brown butter. Then, just spoon it over the hot roasted squash right before serving. If you’re feeling adventurous, add a teaspoon of honey here for a subtle sweet glaze.

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Pro Tips for Making Roasted Butternut Squash with Brown Butter Recipe

Peeling Hack: I like to use a Y-shaped peeler—it makes peeling butternut squash faster and less frustrating.
Even Cubes: Cutting your squash into even-size pieces ensures they roast uniformly—no one wants half-mushy, half-crunchy bites!
Brown Butter Watch: Butter can go from browned to burnt fast, so turn off the heat the second you smell that nutty aroma.
Roasting Space: Don’t overcrowd the pan; spread out the squash so it roasts instead of steams for that lovely caramelization.

How to Serve Roasted Butternut Squash with Brown Butter Recipe

Roasted Butternut Squash with Brown Butter, roasted butternut squash, brown butter side dish, fall vegetable recipes, cozy autumn sides - The image shows a white bowl with a thin brown rim filled with small cubed roasted orange vegetables, likely sweet potatoes or butternut squash, some pieces have browned edges for a slightly charred look. The roasted cubes are shiny with a light glaze and sprinkled with small green herb leaves, possibly thyme, scattered across both the bowl and the white marbled surface underneath. A silver fork with a simple design is placed inside the bowl resting on the right side among the vegetables. The overall presentation has warm orange and green tones set against the clean white bowl and white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle some toasted pumpkin seeds—or pepitas—for a satisfying crunch. A little fresh parsley or thyme brings a pop of green and a subtle herbaceous freshness that balances the richness of the brown butter. If I’m feeling festive, a dash of flaky sea salt on top is my finishing flourish.

Side Dishes

This dish pairs beautifully with roasted chicken or pork tenderloin for a hearty meal. I’ve also served it alongside quinoa or wild rice salads to add a sweet, buttery note to my grain bowls. On holiday tables, it’s a fantastic alternative to mashed potatoes or other heavier sides.

Creative Ways to Present

Once, for a family gathering, I plated the squash atop a bed of sautéed greens and sprinkled pomegranate seeds for color and tartness. You can also serve the squash in hollowed butternut shells as cute edible bowls for a festive touch! Drizzle the brown butter artistically for a restaurant-worthy look that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted squash in an airtight container in the fridge, and it typically stays fresh for about 3-4 days. To keep the flavors strong, I wait to drizzle any extra brown butter until reheating.

Freezing

If you want to freeze leftovers, spread the cooled squash pieces on a baking sheet and freeze until firm, then transfer to freezer bags. This flash freeze method stops clumping. Frozen squash works great for future soups or casseroles and can be stored for up to 3 months.

Reheating

I find reheating in a hot oven (about 375°F) or toaster oven keeps the edges crisp better than the microwave. Pop them in for 10-12 minutes until warmed through, then add fresh brown butter drizzle for that freshly made taste.

FAQs

Can I make the Roasted Butternut Squash with Brown Butter Recipe ahead of time?

Absolutely! You can roast the squash a day in advance and store it in the fridge. Just reheat in the oven and add the browned butter freshly before serving for the best flavor and texture.
What if I don’t have brown butter? Can I use regular butter?

If you don’t brown your butter, it will still be tasty but it won’t have that deep nutty flavor. I recommend taking the extra minute to brown the butter—you won’t regret the extra burst of flavor it adds.
Can I substitute other squash for butternut in this recipe?

You can try similar winter squashes like acorn or kabocha, but the flavor and texture will vary slightly since butternut’s sweetness and smooth texture really shine here.
Is this recipe gluten-free and vegan?

This recipe is naturally gluten-free. To make it vegan, simply swap the butter for a plant-based alternative or a nut oil for drizzling.

Final Thoughts

This Roasted Butternut Squash with Brown Butter Recipe is truly one of those simple dishes that feels special every time I make it. It’s easy enough to whip up on a busy weeknight but elegant enough to bring to holiday dinners. I’m always amazed at how such minimal ingredients can come together into something so comforting and flavorful. Give it a try—I promise it’ll become your kitchen’s new sweetheart, just like it did mine.