Roasted Butternut Squash Recipe

Butternut squash is one of fall and winter’s most beloved vegetables — sweet-nutty, versatile in both savory and sweet dishes, and packed with nutrients like fiber, vitamins A and C, and antioxidants that support overall health. In fact, butternut squash is often considered a superfood because of its high micronutrient density and phytonutrient content, which may help with eye health, immune function, and inflammation control.

While classic roasted butternut squash is already a cozy favorite — caramelized edges, tender centers, and that natural sweetness that pairs beautifully with herbs like rosemary or sage — the version featured here takes it up a level by incorporating a surprising superfood ingredient into the mix: bee pollen. Roasted until golden and then drizzled with a slightly sweet, tangy vinaigrette laced with bee pollen, this dish bursts with flavor and complexity far beyond what a plain side dish typically delivers.

Butternut squash itself is naturally gluten-free, vegetarian, and fits easily into plant-forward and paleo lifestyles — and elevating it with nutrient-rich add-ins like bee pollen, golden raisins, lemon and rosemary introduces layers of texture, sweetness and healthful phytonutrients. Whether you’re looking to impress guests, add more seasonal produce to your weekly meals, or simply find a new favorite take on roasted squash, this recipe offers a delicious and nutritious upgrade that’s as satisfying as it is vibrant.

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Roasted Butternut Squash

Recipe Details

Yield: 6 to 8 servings
Active Time: 15 minutes
Total Time: 45 minutes

Roasted Butternut Squash Ingredients

• 1 large butternut squash
• 2/3 cup olive oil, divided
• Sea salt and freshly ground black pepper
• 3 sprigs rosemary, needles minced
• 1 clove garlic, minced
• Juice of 1/2 lemon
• 2 tablespoons sherry vinegar
• 2 teaspoons whole-grain mustard
• 1 teaspoon bee pollen
• 1/4 cup roughly chopped flat-leaf parsley
• 1/4 cup golden raisins

How to Make Roasted Butternut Squash

1. Preheat oven to 425 degrees and line two baking sheets with parchment paper.
2. Cut off the bottom and edge of the squash, and using a vegetable peeler, remove the skin. Slice in half lengthwise, scrape out seeds with a spoon, and slice horizontally into 1/4- to 1/2-inch strips.
3. Arrange squash slices in a single layer on the two sheet pans. Drizzle 1/3 cup of olive oil over the squash, then flip the pieces so that they’re olive-oil side down.
4. Season with salt, pepper, and rosemary. Roast until tender and the undersides are browned, about 20 minutes. Allow squash to cool on the pan, then place on a serving dish.
5. Make the vinaigrette: In a medium-sized bowl, whisk together minced garlic, lemon juice, sherry vinegar, mustard, bee pollen, salt, and pepper.
6. Drizzle in the remaining 1/3 cup of olive oil and whisk until emulsified.
7. Pour the vinaigrette over the roasted squash and sprinkle with parsley and raisins.

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Roasted Butternut Squash Nutrition Facts

*Estimated per serving (recipe yields 8 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/8 of recipe
Calories	≈ 215 kcal
Protein	≈ 1 g
Carbs	≈ 15 g
Sugar	≈ 6 g
Fiber	≈ 3 g
Fat	≈ 18 g

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Roasted Butternut Squash Variations & Tips

• Keep it simple and savory: Skip the bee pollen and golden raisins and roast with olive oil, garlic, sage, and cracked pepper — great for weeknight dinners.
• Use squash cubes instead of slices: For more even roasting and crispier edges, cube the squash into 1-inch pieces before seasoning and roasting.
• Change the vinaigrette: Swap sherry vinegar for apple-cider vinegar or balsamic, and add a teaspoon of maple syrup for a sweeter, fall-inspired glaze.
• Add warm spices: Toss squash with a pinch of cinnamon or nutmeg before roasting to highlight its natural sweetness and seasonal warmth. :contentReference[oaicite:2]{index=2}
• Boost greens and texture: Serve over a bed of sautéed spinach or kale and top with toasted nuts (like pecans or walnuts) for crunch and extra nutrients.
• Make it a meal: Add cooked quinoa or lentils to the finished dish for a heartier plant-based entrée with balanced macros.
• Bee pollen alternative: If bee pollen isn’t accessible, sprinkle toasted sesame seeds or hemp seeds over the finished dish for a similar nutrient boost and textural contrast.

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Best Roasted Butternut Squash Pairings

• Herb-roasted chicken or turkey: The citrusy, herby squash complements roasted poultry beautifully, making it ideal for holiday spreads or Sunday dinners.
• Warm quinoa salad: Toss roasted squash into a quinoa bowl with roasted beets, arugula and a lemon-tahini dressing for a balanced autumn meal.
• Gluten-free flatbread: Serve with warm gluten-free flatbread brushed with olive oil and garlic to soak up the vinaigrette and juices.
• Vegan grain bowl: Combine squash with brown rice, sautéed greens, avocado and roasted chickpeas for a colorful, nutrient-dense bowl.
• Toasted nut garnish: Sprinkle toasted pecans or almonds on top for extra crunch and a boost of healthy fats.
• Crisp white wine or sparkling water: A dry white wine like Sauvignon Blanc or a citrus-twist sparkling water refreshes the palate between bites.

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When to Make Roasted Butternut Squash

• Holiday dinner side: Serve this squash dish alongside turkey or roast beef for Thanksgiving, Christmas, or special gatherings — it’s elegant yet approachable.
• Weeknight family dinner: Simple to prep and roast, it makes a nutritious side that pairs well with both plant-based and omnivore meals.
• Seasonal potluck: Bring it to a fall or winter potluck — the combination of sweet raisins and tangy vinaigrette makes it a crowd-pleaser.
• Meal-prep staple: Roast a batch early in the week and portion into containers — great with salads, grain bowls, or as a snack.
• Vegetarian main alternative: Serve this as the centerpiece with quinoa, lentils, or roasted chickpeas for a satisfying vegetarian entrée.
• Cozy Sunday brunch: Add it to a brunch spread with frittatas, fruit, and coffee — the flavors feel seasonal and fresh for leisurely mornings.

Photo credit: Paul Delmont