Easy Baked Butternut Squash with Nutmeg and Sumac
This oven-roasted butternut squash brings festive warmth with nutmeg & sumac—the perfect autumn side dish for Thanksgiving or any holiday meal!
or read on for step-by-step instructions with photos
Best Seasoning for Butternut Squash
When seasoned well, roasted butternut squash makes the perfect fall side dish. The key is using spices that bring out the squash's natural sweetness without making it overly sweet and adding a savory & tangy twist to balance it out.
Here’s what you’ll need for the seasoning:
Olive oil – helps the spices stick and aids in caramelization during roasting.
Salt – adds savoriness and enhances the inherent squash flavor.
Pepper – for a subtle kick that complements the sweetness.
Nutmeg – brings a warm, cozy, slightly spicy aroma, perfect for autumn.
Sumac – a tangy, lemony spice that adds surprising depth and brightness, making this squash stand out.
Together, these ingredients create a perfectly balanced seasoning blend that enhances the squash’s natural flavor without overpowering it.
Personally, I try to avoid adding extra sweetness from maple syrup or brown sugar, but if you prefer squash on the sweeter side, feel free to experiment! If sumac isn’t accessible, a little lemon zest or juice will add a similar tangy flavor.
For more autumn-inspired dishes, check out my Easy Marinated Green Beans and Thanksgiving Turkey Dinner for a Small Family—both recipes are perfect for busy holiday kitchens!
What you’ll need
Ingredients
1 butternut squash, halved & deseeded
1 teaspoon sumac
½ teaspoon ground nutmeg
salt & pepper, to taste
extra virgin olive oil
chopped fresh chives or parsley for garnish (optional)
Equipment
Knife & cutting board
Sheet pan for baking squash
Oven
Makes: 4 portions Prep: 5 min
Cook: 25 min
How to make it
Step 1
Prep the squash.
Start by preheating your oven to 450°F.
Trim off the ends of the squash, then slice it in half lengthwise and scoop out the seeds.
Use a small knife to make shallow crisscross cuts on the flesh. This crosshatch pattern helps the seasoning stick, soak in, and looks great once roasted.
Step 2
Season and roast.
Drizzle olive oil over the squash and season with salt, pepper, sumac, and nutmeg, rubbing everything in for even coverage.
Place the squash cut-side up on a parchment-lined baking sheet and roast on the middle rack of your preheated oven for about 25 minutes, or until tender.
Rotate the tray halfway through to ensure the squash browns evenly.
Step 3
Check for tenderness, then serve.
Use a small knife to poke the squash and check for tenderness—it should glide through the thickest part with little resistance, and the top should be nicely golden brown.
Serve the squash whole with a serving knife, or pre-slice before arranging it on a platter, and garnish with fresh herbs like chives or parsley.
The skin is edible, so there’s no peeling needed! If you’re not a fan of the texture though, you can skip eating it—the flesh will easily scrape off once cooked.
My tips
Serving suggestions - serve with cozy fall dishes like roast turkey, braised brisket, crispy duck breast, bacon fat Brussels sprouts, or marinated green beans.
Use high heat for caramelization - the best way to bake butternut squash is by roasting with high heat. Cooking at 450°F allows the natural sugars in the butternut squash to caramelize, adding a rich depth of flavor.
Score the squash - crosshatch the flesh so that the sumac, nutmeg, and any other seasonings infuse while also presenting beautifully.
Season generously - squash can be quite bland, so be generous with the salt, sumac, and nutmeg to bring out and complement its subtle flavor.
Prep ahead for busy holidays - roast the squash ahead, then reheat before serving. It keeps well and maintains its flavor, making it the best butternut squash side dish for Thanksgiving or Christmas.
Garnish with herbs - add chopped fresh herbs like chives (what I used), parsley, or thyme for a fresh and green contrast.
Substitutions
Sumac - if sumac isn’t available, substitute with a pinch of lemon zest or a splash of lemon juice for a similar tangy brightness.
Nutmeg - swap nutmeg with cinnamon or allspice if you prefer a sweeter aroma, or use ginger or paprika for a bit of warmth without extra sweetness.
Butternut squash - other types of winter squash like acorn squash, kabocha, or delicata also work well here—just adjust the roasting time based on the size and density of the squash.
And if you want to learn how to cook spaghetti squash, check out my grilled spaghetti squash recipe.
Note: the skin isn’t edible on all varieties, and you can always skip it if you prefer!
Aromatics - you can enhance the flavor of the squash by adding aromatics like minced fresh garlic, lemon or orange zest, chopped thyme, rosemary, or sage. Rub them over the squash along with the oil and seasonings before roasting for an extra layer of flavor.
Storage
Fridge - let the roasted squash cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for 3-5 days. To reheat, warm in a 350°F oven for about 10-15 minutes, or microwave in 30-second intervals until heated through.
Freezer - for longer storage, place cooled roasted squash in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn for up to 3 months. After defrosting, frozen squash works best in soups or stews, as freezing can alter its texture and make it softer.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
FAQ’s
What’s the best way to bake butternut squash?
The best way to bake butternut squash is by roasting it in a high-heat oven. Roasting at 450°F allows for even cooking and caramelization. For a basic butternut squash recipe, cut it in half, remove seeds, and season with olive oil, salt, pepper, and a dash of nutmeg or sumac for a flavorful, healthy side dish.
How long does it take to bake a butternut squash?
Bake time for butternut squash depends on the preparation. If baking a halved butternut squash, around 25-35 minutes at 450°F should work. For cubed butternut squash, 10-15 minutes is typically enough.
Can I use this recipe for other winter squash varieties?
Yes! This autumn squash recipe can be adapted to other winter squash varieties, like acorn or kabocha. Keep an eye on bake times, as different squashes may need a little more or less time in the oven.
What’s the best seasoning for roasted butternut squash?
The best seasoning for roasted butternut squash combines savory and sweet flavors. Nutmeg offers a cozy autumn note, while sumac adds a tangy twist. You might also try cinnamon, allspice, ginger, paprika, garlic, lemon zest, thyme, rosemary, or sage.
Can I make baked butternut squash in advance for a holiday dinner?
Absolutely! Bake your butternut squash ahead of time, store it in the fridge, and reheat it in the oven or microwave before serving. It’s a great make-ahead holiday side dish.
Can I bake a whole squash or do I need to cut it in half?
You can bake both whole or halved winter squash, but cutting it in half reduces bake time and improves seasoning absorption. Crosshatching halved butternut squash also creates a beautiful roasted finish, making it perfect for a holiday side dish.
Is this baked butternut squash recipe healthy?
Yes! This is a healthy baked butternut squash recipe, made with minimal ingredients and no added sugar. The natural sweetness of the squash, combined with warm spices like nutmeg and sumac, makes for a nutritious and flavorful fall side dish. The skin is also packed with nutrients and can be eaten if you enjoy the texture, but it’s totally optional!
That’s it, enjoy!
I love making this roasted butternut squash, especially around the holidays. It’s simple yet packed with autumn flavor, and those crosshatch marks give it a beautiful presentation.
It also pairs perfectly with other festive dishes like my Vegan Cauliflower Mash and Homemade Pumpkin Pie.
Plus, you can make it ahead and reheat it, keeping holiday cooking as stress-free as possible!
Summary
Healthy Butternut Squash Recipe for Fall
Cozy up your holiday table with this healthy baked butternut squash! Nutmeg and sumac bring out its natural flavor, making it the best autumn side dish.
Makes: 4 portions Prep: 5 min Cook: 25 min
Ingredients
1 butternut squash, halved & deseeded
1 teaspoon sumac
½ teaspoon ground nutmeg
salt & pepper, to taste
extra virgin olive oil
chopped fresh chives or parsley for garnish (optional)
Instructions
Prep the squash. Preheat the oven to 450°F. Trim the squash, slice in half lengthwise, and scoop out the seeds. Score the flesh with shallow crosshatch cuts using a small knife to help the seasoning soak in and add a beautiful presentation.
Season and roast. Drizzle with olive oil, then season with salt, pepper, sumac, and nutmeg. Place cut-side up on a parchment-lined baking sheet and roast for 25 minutes, rotating halfway through.
Check for tenderness and serve. After 25 minutes, check for tenderness by inserting a knife—it should glide through easily. Once cooked, remove from the oven, slice or serve whole, and garnish with fresh herbs if using.
Top Tips
Serving suggestions - pair this roasted squash with cozy fall dishes like roast turkey, braised brisket, crispy duck breast, bacon fat Brussels sprouts, or marinated green beans for a festive meal.
Prep ahead for busy holidays - roast the squash in advance and reheat before serving. It keeps well, making it perfect for Thanksgiving or Christmas.
Storage - store cooled roasted squash in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months, though it’s best suited for soups or stews after defrosting.
Have you tried this baked butternut squash recipe? Leave a comment below and let me know how it turned out for you.
Enjoy!
