Roasted butternut squash for Thanksgiving is simply even cubes, tossed with oil and salt, roasted on a sheet pan until the edges brown and the centers are tender. You can serve the cubes as they are, or mash them with a little butter. A sharp knife and a stable board matter, because a whole squash is dense. See Thanksgiving side dishes and the Thanksgiving guide.
Peel, cube, and give them space
Trim the ends, cut the squash where the neck meets the bulb, peel it, and scoop the seeds from the bulb. Cut the flesh into cubes about the same size so they finish together. Toss with oil, salt and optional pepper, maple or thyme. Spread the cubes on a parchment-lined pan in one layer. Roast in a hot oven, stirring once, until a cube is tender and browned at the edges. Times vary with cube size, so test a piece rather than relying on a single minute count.
If you want a mash, roast until very soft, then crush the cubes with butter and a pinch of salt, and a little maple if you used it on the pan. For cubes, serve them as soon as they come out so they stay caramelized. Refrigerate leftovers within 2 hours and use them in 3 to 4 days, or freeze the mash.
A slippery squash is safer if you cut a thin slice off one side to make a flat face, or if you microwave the whole squash briefly only to soften the peel, then finish the job with a knife on a dry board. Pre-cut cubes from the store work if you still roast them in a single layer. Do not pile them in a deep dish if you want browned edges.
Seeds can be rinsed, dried and roasted with oil and salt as a snack, or discarded. This method is the roasted-cube (and optional mash) path, not a soup and not a stuffed squash.
Frequently asked questions
How do I keep the cubes from turning mushy?
Cut them evenly, do not crowd the pan, and pull them when they are just tender, not collapsing.
Can I roast butternut squash ahead?
Yes. Reheat the cubes on a hot pan so they pick up color again, or mash and reheat gently.
Do I have to peel it?
For cubes, yes, the skin is usually peeled. Some people roast unpeeled slices, but this method is peeled cubes.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Measure stock, cream or syrup without guessing.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh flour, sugar or vegetables so batches stay consistent.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check 165°F in the center of dressings and leftover reheats.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Useful the same week if you are also roasting the turkey.
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