You’re gonna love this vegan and paleo recipe for roasted butternut squash with smoked paprika and turmeric. Not only is it gluten-free but only takes 10 minutes to get it in the oven.

A side view closeup of a white serving dish with roasted butternut squash in it.

I originally published this recipe on October 10th, 2014. Today I added brand new photos, a video and more cooking tips today. This post contains affiliate links.

a close up of roasted butternut squash with smoked paprika on a sheet pan

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This roasted butternut squash recipe with smoked paprika and turmeric is one I go to over and over again from fall through the winter. It is so simple to toss the ingredients together in just seconds and pop in the oven! The resulting tender, caramelized and smoky roasted squash is one of our favorite easy side dishes.

It is a great meatless side dish to pair with a vegetarian dinner such as Macaroni and Cheese with Broccoli or Mushroom Carbonara or serve it with roasted pork or chicken. We love the way it tastes with these Honey Mustard Chicken Thighs or you can add it to meal prep lunch containers with lemon quinoa and sauteed kale.

Ingredients You’ll Need For This Recipe

the ingredients you'll need to make this butternut squash recipe
  • 3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Smoked Paprika
  • ¾ teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder

How To Make this Roasted Butternut Squash Recipe

How To Cut Butternut Squash for Roasting

how to cut butternut squash
  • First of all, if you have sensitive skin, you may want to wear vinyl gloves to peel the squash because it has so much Vitamin A in it, it will actually cause the skin on your palms to peel a bit!
  • Cut the stem off the butternut squash with a sharp Chef’s knife. Then cut off the bottom. Peel the butternut squash with a sharp vegetable peeler.
  • Cut the squash in half lengthwise (from stem-end to base.) You will need a spoon to scoop out the seeds and fibers from the center of the squash.
  • Cut the squash lenghtwise into one-inch thick strips and then cut squash cubes.
  • You can cut the squash in advance and store it in a gallon ziplock bag in the produce drawer for up to a week.

Expert Tips and FAQs About This Recipe

adding the spices to the cubed butternut squash

After the squash is cubed, toss it with olive oil and then add in the spices. Smoked paprika, which is arguably the best ingredient on the planet, adds tons of major smoky flavor without adding calories. Then I also toss in some turmeric, which is a great inflammation fighter. Lastly, just a touch of garlic, because that helps everything taste better. I used garlic powder so it wouldn’t burn.

spread the squash out onto a baking sheet
  • Once the squash is coated in the seasoning, spread it out on a large sheet pan. I really love a nice heavy aluminum “half sheet” pan.
  • Roast the butternut squash at 375 degrees. A hotter oven will over-brown the squash before it is tender all the way through. That is due to the naturally occurring sugars in the squash.
  • Roast the squash for about 35 minutes until the squash is tender. Use a fork to check.
a sheet pan with roasted squash

Once it comes out of the oven, add on some parsley for a bit of color if you like.

Can you eat the skin of roasted butternut squash?

While the skin of butternut squash is edible, it is not pleasant because it is tough and papery. It is best to peel it before roasting.

What other flavors go well with butternut squash?

Using turmeric and smoked paprika is our favorite way to season roasted squash, but there are many other flavor pairings that are great too! We like to roast the squash with oil, salt, pepper and a little chopped fresh thyme. Then when it comes out of the oven drizzle on aged balsamic vinegar. It is also wonderful when paired with maple syrup and cinnamon. For added crunch add toasted squash seeds on top!

How to Store and Reheat Roasted Squash

This is a common question I get. “I want to serve this recipe for Thanksgiving, how can I make it in advance?” I am so happy to report this recipe is great for Thanksgiving because it can be made ahead and reheats beautifully! This also means it works well for meal prep! 

Cut The Squash Ahead:

As I mentioned before the squash itself can be cubed and stored for a week before you roast it. Ideally you’d only do this 3 days ahead to limit the nutrient loss. Either way, having the squash cubed ahead is super nice, so on the Wednesday before Thanksgiving, all you have to do is drop the bag of squash into a bowl, drizzle on the oil and seasoning and pop it in the oven.

Reheating in the Oven:

Since the oven will be used for the turkey on Thanksgiving, I don’t recommend roasting the squash on Thanksgiving. But you can roast it the day before. Leave it on the sheet pan to cool and then transfer it to a nice casserole dish with a cover. On Thanksgiving, once the turkey comes out of the oven to rest, set the casserole dish in the oven at 350 degrees F. Let it warm up until it is steaming hot. This will take up to 45 minutes. Note that once it is hot, it will hold it’s heat for almost an hour in the casserole dish, and is great even when warm, so don’t leave it in the oven for too long, as the squash will become mushy. Top it with parsley right before serving. 

Reheating in the Microwave:

You can also reheat the squash in the microwave. Just cover it with a paper towel, or with parchment, and then microwave it at 50% power for 5 minutes. Toss it gently with a silcone spatula, and if it is not hot all the way through, microwave it for up to two minutes more at 50% power.

What To Serve With Butternut Squash

Butternut squash has a mild sweet flavor that pairs very well with pork and chicken. Serve this roasted squash as a side dish with one of the following suggestions.

A side view closeup of a white serving dish with roasted butternut squash in it.

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 So that’s all there is to it. It is yummy, smoky, savory. The best!!!

a side view of a serving bowl of butternut squash with smoked paprika with a dark background.

Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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roasted butternut squash on a sheetpan

Roasted Butternut Squash with Smoked Paprika

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Description

Here is a simple way to make Roasted Butternut Squash with the flavorful addition of Smoked Paprika and turmeric. It is a healthy side dish to serve for Thanksgiving, and can be made ahead and reheated.


Scale

Ingredients

  • 3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Smoked Paprika
  • ¾ teaspoon salt
  • ½ teaspoon ground Turmeric
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 375 degrees F.
  2. Toss squash cubes with oil, paprika, salt, turmeric and garlic powder in a large bowl to coat. Spread out on a large rimmed baking sheet. Roast, stirring once or twice, until the squash is tender, and starting to brown in spots, 32 to 37 minutes.

Notes

TO MAKE AHEAD: Leave the roasted squash on the sheet pan to cool and then transfer it to a nice casserole dish with a cover. Refrigerate up to 24 hours. Preheat the oven to 350 degrees F. Place the casserole in the oven and let it warm up until it is steaming hot, about 45 minutes. Keep covered until ready to serve. To reheat in the microwave, cover with parchment or a paper towel. Microwave at 50% power for 5 minutes. Gently stir. If the squash is not hot all the way through, microwave up to 2 minutes more at 50% power.


Nutrition

  • Serving Size: 1 cup
  • Calories: 100
  • Sugar: 3 g
  • Sodium: 250 mg
  • Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 1.5 g

Five More Butternut Squash Recipes

  1. This recipe is the perfect post-holiday antidote. You’ll want to pin this Clean Eating Curry Butternut Squash Soup for later! Trust me.
  2. Butternut Squash with Garlic and Herbs is a super popular recipe, and is made entirely on the stove-top which makes it awesome for Thanksgiving dinner. 
  3. Easy Cheesy Stove-top Butternut Squash, is another stove top recipe, and happens to be on the Best Of HealthySeasonalRecipes because it is THAT good! 
  4. If you have yet to try this Butternut Squash Lasagna, you need to add it to your weekend plans. It can be prepped ahead too, so it makes a great meal prep or entertaining recipe.
  5. I adore this Mac and Cheese with Butternut Squash. It’s one of my favorite recipes to bring to a potluck. Kids and adults devour it! 
Easy, Delicious Roasted Butternut Squash Recipe