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Roasted pumpkin and butternut squash is a simple, versatile fall side dish – tender inside, naturally sweet, with crisp, caramelized edges and endless seasoning possibilities!
Why You’ll Love This Recipe
Pumpkin and butternut are fall’s dynamic duo often transformed into recipes like this easy vegan pumpkin pie, butternut squash cake, easy pumpkin pudding, and more. However, I highly recommend letting them take center stage sometimes. Even better, enjoy them together. Once roasted, their flavor intensifies, caramelization bringing out their natural sweetness while crisping up the edges – they’re healthy, versatile, and delicious, great as a side or in soups, sauces, pasta, and more.
Even better, both pumpkin and butternut squash are low calorie but high in several vitamins and minerals (like vitamin A, vitamin C, magnesium, potassium, etc.) while being naturally gluten-free, Paleo, and vegan. For this version, I’ve tossed them with a simple garlic and herb seasoning, but the options are limitless (keep reading for ideas). It’s a total crowd-pleaser.
You might also enjoy roasted curried butternut squash, roasted butternut squash with Indian spices and caramelized onions, air fryer pumpkin, easy pumpkin rice, butternut squash curry, or pumpkin pasta bake.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Alternative Seasonings
- ‘Sweet’ spices (like cinnamon, nutmeg, ginger, pumpkin pie spice, etc.)
- Savory spices (cumin, smoked paprika, onion powder, turmeric, etc.)
- Chili powder/cayenne pepper/red pepper flakes
- Vegan parmesan (or nutritional yeast – or nutty, ‘cheesy’, umami flavor)
- Spice blends (like curry powder, Cajun seasoning, za’atar)
- Curry powder (or garam masala – optionally with extra, earthy cumin)
- Fresh or dried herbs (thyme, rosemary, sage, oregano, etc.)
- Brown sugar/maple syrup (for extra sweetness – tastes great with sweet spices)
How to Cut Pumpkin and Squash into Wedges
- First, rinse and dry the pumpkin/squash, then use a sharp knife to chop them in half. If they’re tough to cut, try microwaving them for about 2 minutes, to soften.
- Scoop out the fleshy, seedy part with a spoon (optionally, save them for roasted spicy pumpkin seeds.
- Cut in half lengthwise again, then repeat until the wedges are about 2 inches wide (I ended up with 8 of each, but the number depends on their size).
How to Make Roasted Butternut Squash and Pumpkin
Step 1: First, preheat the oven to 400F/205C and line a baking sheet with parchment paper. Meanwhile, chop the butternut squash and pumpkin into wedges. Spread them on the baking sheet, and drizzle with oil and a sprinkle of salt and black pepper. Optionally sprinkle with Italian seasoning and garlic powder, too. Rubbing them to coat evenly.
Step 2: Spread evenly across the tray and roast for 15 minutes, cut-side down, then flip and roast for 20 minutes or until tender with lightly charred, caramelized edges. Optionally, peel the skin, and enjoy!
Alternatively, cut 1-inch cubes, slices, or thinner/thicker wedges. Adjust the baking time as needed.
The thicker the wedges, the longer oven-roasted pumpkin and squash take to cook through.
FAQs
Work in batches, spreading them in the basket, with space between. Air fry at 350F/180C for 18-24 minutes, flipping halfway (depending on their size). Alternatively, check out my air fryer pumpkin recipe.
Both the butternut squash and pumpkin (when using sugar pie pumpkin) peel are edible when baked but can be papery – so it’s up to you.
Oil is best for the crispiest, most caramelized results. Plus, it helps prevent sticking to the pan. So, while it’s possible, the results may be inferior.
Pro Recipe Tips
- Use the right pumpkin: Avoid carving pumpkins, which can be stringy/flavorless. Instead, culinary options like sugar/pie pumpkin work best.
- To save time: You could use pre-chopped butternut and pumpkin (usually diced).
- Cut even-sized pieces: So that they roast evenly.
- Don’t overcrowd the tray: Otherwise, the roasted butternut squash and pumpkin will steam rather than roast/caramelize.
Serving Recommendations
Along with using oven-roasted butternut squash and pumpkin as an all-purpose side dish for family dinners and a vegan Thanksgiving (45 vegan Thanksgiving recipes here), you can also add it to other meals, like:
- Salads – like my easy butternut squash salad or easy roasted pumpkin salad
- Add to grain bowls – like a sushi bowl, sweet potato quinoa bowl, etc.
- Stirred into pasta – like creamy tomato tofu pasta sauce, red pepper and sun-dried pesto pasta, pumpkin pasta bake, etc.
- Curry – like pumpkin curry, easy tofu vegetable coconut curry, butternut squash curry, etc.
- Creamy pumpkin risotto and easy pumpkin rice
- Blended into sauces and soups – like creamy pumpkin pasta sauce or roasted pumpkin soup
- In vegan tofu tacos, burritos like this sweet potato burritos recipe, sweet potato enchiladas, or vegan bean quesadillas
- Add to a vegan potato frittata or vegan quiche
Storage Instructions
Prep ahead: Store chopped squash in an airtight container in the fridge for up to 4 days.
Store: Cooled, in an airtight container for 3-4 days.
Freeze: Flash-freeze the roasted pumpkin and butternut squash until solid, then transfer to Ziplock/Stasher for 3 months. Thaw in the refrigerator overnight.
Reheat: In the microwave (it’ll be soft) or oven/air fryer at 350F (for crisper results). It can also be pan-fried with oil.
Roasted Pumpkin and Butternut Squash
Ingredients
- 1 (2-pound) pie pumpkin seeded and cut into wedges
- 1 (2-pound) butternut squash seeded and cut into wedges
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of Italian seasoning (optional)
- 2 teaspoons of garlic powder (optional)
Instructions
- Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper or a silicone mat.
- Place the pumpkin and butternut squash wedges on the baking sheet. Drizzle with oil, sprinkle the salt and black pepper. Optionally sprinkle Italian seasoning and garlic powder. Using your hands, rub the oil and spices all over the pumpkin and squash.
- Place them in an even layer and roast for 15 minutes cut side down. Remove the baking sheet from the oven and gently flip them. Roast for an additional 20 minutes or until lightly charred and soft.
- Remove from the oven and serve.
Notes
- Use the right pumpkin: Avoid carving pumpkins, which can be stringy/flavorless. Instead, culinary options like sugar/pie pumpkin work best.
- To save time: You could use pre-chopped butternut and pumpkin (usually diced).
- Cut even-sized pieces: So that they roast evenly.
- Don’t overcrowd the tray: Otherwise, the roasted butternut squash and pumpkin will steam rather than roast/caramelize.
