Roasted Sesame Butternut Squash
Once you make this roasted butternut squash recipe, you’ll never make another. This spicy butternut squash is roasted to golden perfection with a mix of chili paste, sesame, garlic and ginger. You can serve it as a side, but it’s satisfying enough to be a vegetarian main dish.
Why you’ll love this roasted butternut squash
This recipe was something that just came together at the last minute. I had a squash to use and I was in the mood for something with a little Asian-inspired, so I used what I had on hand and when it came out of the oven, I was so impressed. I couldn’t stop eating it.
I’ve made it so many times since, and I’m still obsessed. I’ve added a little cilantro for color and freshness, but you could totally skip that if you don’t have it or don’t love it. Either way, you will love this squash – even if you don’t like butternut squash.
If you like this butternut squash recipe, you have to try this autumn squash soup, and this butternut squash and kale salad and this simple butternut squash pasta sauce.
Searching for more delicious roasted veggie recipes? Try making these roasted golden beets, roasted cauliflower with tahini and harissa sauce or these roasted carrots (this is the best roasted carrots recipe, trust me).
Ingredients & substitutions
- Butternut squash – I normally buy a full squash because it’s more budget-friendly and they last in the pantry for a really long time (I’m talking like weeks), but you can also use pre-cut squash. I haven’t tried it with frozen, but I’d guess you might just get a little less caramelization due to the water content.
- Sambal oelek – This is a basic chili paste, and you should be able to find it in the international aisle of your grocery store (probably by the Sriracha and soy sauce). If you can’t find it there, it’s always available at local Asian markets and on Amazon.
- Soy sauce – I used reduced-sodium soy sauce, but if you’re using regular, you might want to adjust the amount of salt in the recipe. You can also substitute tamari if you want to make this recipe gluten free.
- Rice vinegar – I used unsweetened and unseasoned rice vinegar. You could also substitute a red or white wine vinegar if you have that instead. I wouldn’t recommend a balsamic because it will be much sweeter.
- Toasted sesame seeds – I like to buy my sesame seeds already toasted. It saves me a prep step and it doesn’t really cost much extra.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this roasted sesame butternut squash
Prep. Preheat your oven to 400˚F and line a baking sheet with parchment paper. Set aside.
Peel and seed your squash. Then cut it into roughly 1-inch cubes (it doesn’t have to be perfect). Then spread it out onto your baking sheet. If you’re unsure of how to do this, see this guide on how to peel and cut butternut squash.
Season and bake. Mix the sauce ingredients in a small bowl and pour over the squash. Using clean hands or a spatula, stir to coat the squash in the sauce. Then, season with salt & pepper, to taste.
Pop your squash into the oven and let it bake for about 35 minutes or until the squash is fork tender with caramelized edges. Remove from the oven and garnish with fresh cilantro or extra sesame seeds.
More squash recipe ideas: grilled spaghetti squash / wheat berry salad with butternut squash / butternut squash tacos
Frequently asked questions
Ingredients
- 1 butternut squash peeled and cubed (about 2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon sambal oelek chili paste
- 1 tablespoon reduced-sodium soy sauce
- 1/2 tablespoon rice vinegar
- 1 garlic clove minced
- 1 teaspoon fresh minced or grated ginger
- 1 teaspoon sesame seeds
- 1/2 teaspoon sesame oil
- 1/2 teaspoon coarse salt
- Black pepper to taste
- For garnish: chopped fresh cilantro toasted sesame seeds
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Spread cubed butternut squash onto the baking sheet in an single layer.
- Mix sauce ingredients in a bowl and pour over squash. Toss to coat.
- Roast squash for about 35 minutes, or until squash is tender with golden-brown edges.
- Remove from oven and garnish before serving.
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