Learn how to roast butternut squash perfectly every time! If you’re anything like me, you’ve roasted butternut squash soup made a few batches of butternut squash soup by the time mid-October rolls around.

But while butternut squash soup is hands down one of my favorite fall foods, my love for butternut doesn’t end there. When I’m not making soup, I like to simply roast butternut squash. Today, I’m sharing my go-to roasted butternut squash recipe. Peeling winter squash can be intimidating, but don’t let butternut scare you. The skin is smooth and relatively thin, and it isn’t ridged. To peel it, use a good vegetable peeler, and work downwards from the stem, peeling off long strips.

Use short strokes to trim off any remaining skin at the base of the squash. Chop off the stem and slice the squash in half vertically. Set the cut side of the halves facing up, and use a spoon to scoop out the seeds. If your squash is too hard to safely cut, pop it in the microwave or warm it in the oven for a few minutes until slightly softened. Discard the seeds, and dice the remaining squash into 1-inch cubes. You might get some funky shapes around the base of the squash, where the seeds were scooped out. Spread the cubed squash in a single layer on a baking sheet lined with parchment paper.

30-35 minutes, until the squash is tender and golden brown. Just sprinkle it with chopped parsley, and serve! But your options don’t end there. There are a tons of ways to use roasted butternut squash. Add it to an autumn pasta like stuffed shells, orecchiette, or spaghetti.

Stuff it into enchiladas or tacos. Add it to an easy grain bowl with quinoa, greens, your favorite protein, and generous drizzles of tahini sauce. Or skip the salt and pepper, and puree it into pudding! Let me know what butternut squash recipes you try! Serve it as a simple side dish, or add it to salads, bowls, soups, and more. Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.