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This roasted pumpkin and butternut squash is a simple fall side dish that’s tender inside, naturally sweet, and caramelized at the edges. It takes 10 minutes of prep and one baking sheet, and it’s a lovely, colorful addition to your holiday table. Planning the whole menu? Find more ideas in my vegan Thanksgiving recipes.
Pumpkin and butternut squash are fall’s dynamic duo, and I love them in sweet recipes like my easy vegan pumpkin pie and butternut squash cake. But sometimes they deserve to take center stage, and they’re even better together! Roasting brings out their natural sweetness and crisps up the edges, and the leftovers are perfect in soups, sauces, pasta, and more.
Quick Glance
- Recipe Name: Roasted Pumpkin and Butternut Squash
- Why You’ll Love It: A simple, naturally sweet fall side with crisp, caramelized edges.
- Time and Difficulty: 10 minutes of prep and about 35 minutes in the oven, easy.
- Main Ingredients: Pie pumpkin, butternut squash, olive oil, salt, black pepper, and optional Italian seasoning and garlic powder.
- Method: Cut the squash into wedges, season them on a baking sheet, and roast, flipping halfway.
- Texture and Flavor: Tender and creamy inside, golden and caramelized outside, with savory garlic and herbs.
- Quick Tip: Give the wedges plenty of space on the pan so they roast instead of steam.
Table of Contents
- What Makes This Roasted Pumpkin and Butternut Squash So Good
- Roasted Pumpkin and Butternut Squash Ingredients
- Pumpkin vs. Butternut Squash
- How to Cut Pumpkin and Squash into Wedges
- How to Make Roasted Butternut Squash and Pumpkin
- Seasoning Variations
- Toni’s Recipe Tips
- Serving Suggestions
- Make Ahead and Storage
- Roasted Pumpkin and Butternut Squash FAQs
- More Pumpkin and Squash Recipes
- Roasted Pumpkin and Butternut Squash Recipe
What Makes This Roasted Pumpkin and Butternut Squash So Good
For this version, I toss the wedges with a simple garlic and herb seasoning, but the options are endless (keep reading for ideas). It’s a total crowd-pleaser!
- Simple ingredients: Just two squash, olive oil, and a few pantry seasonings.
- Hands-off: About 10 minutes of prep, then the oven does the work.
- Two kinds of sweet: Butternut squash is extra sweet and creamy, and pumpkin is a little earthier, so every bite is a little different.
- Naturally gluten-free: It fits almost any holiday table.
- Full of veggies: Butternut squash is a good source of vitamin A, vitamin C, and potassium, so this is a colorful, veggie-packed side for any fall dinner.
- Endlessly versatile: Serve it as a side, or use it in salads, bowls, pasta, and soups. For a spiced version, try my curried roasted butternut squash.
Roasted Pumpkin and Butternut Squash Ingredients
You only need 7 simple ingredients, and two of them are optional. You’ll find the full amounts in the recipe card below.
- Pie pumpkin: Use a small sugar or pie pumpkin, not a carving pumpkin, which can be stringy and bland.
- Butternut squash: Choose one that feels heavy for its size, with smooth, matte skin.
- Olive oil: Helps the edges crisp up and caramelize, and keeps the wedges from sticking.
- Salt and black pepper: Simple, but they bring out all that natural sweetness.
- Italian seasoning: Optional, for an easy herby flavor. Use any dried herbs you like.
- Garlic powder: Optional, but it makes the wedges extra savory.
Pumpkin vs. Butternut Squash
Pumpkins and butternut squash are both winter squash, so they roast beautifully together. Butternut squash is a little sweeter, with smooth, dense, creamy flesh and a thin skin. Pie pumpkins taste a bit milder and earthier, with slightly more fibrous flesh. In some countries, butternut squash is even called butternut pumpkin!
You can swap one for the other in this recipe. Use 4 pounds of either one if you only have one kind on hand, and cut the pieces the same size so everything finishes at the same time.
How to Cut Pumpkin and Squash into Wedges
- Rinse and dry the pumpkin and squash, then use a sharp knife to cut them in half. If they’re tough to cut, microwave them for about 2 minutes to soften the skin.
- Scoop out the seeds and stringy parts with a spoon. Save the pumpkin seeds for my roasted spicy pumpkin seeds!
- Cut each half in half lengthwise again, and repeat until the wedges are about 2 inches wide. I ended up with 8 wedges of each, but the number depends on their size.
PRO TIP: Set the squash on a damp kitchen towel so it doesn’t slide around while you cut, and start each cut by pressing the tip of the knife in first.
How to Make Roasted Butternut Squash and Pumpkin
Before you start, preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone mat.
Step 1: Season the wedges. Spread the pumpkin and butternut squash wedges on the baking sheet. Drizzle them with olive oil, sprinkle with salt and black pepper, and add the Italian seasoning and garlic powder, if using. Rub everything together so the wedges are evenly coated.
Step 2: Roast and flip. Spread the wedges in an even layer, cut side down, and roast for 15 minutes. Flip them and roast for 20 more minutes, until tender with lightly charred, caramelized edges. Peel off the skin if you like, and enjoy!
PRO TIP: Prefer cubes? Cut the squash into 1-inch cubes, slices, or thinner wedges instead, and adjust the roasting time. Smaller pieces cook faster, and thicker wedges take longer.
Seasoning Variations
This simple garlic and herb version is my go-to, but here are a few more ways to switch it up:
- Sweet spices: Cinnamon, nutmeg, ginger, or my homemade pumpkin pie spice mix. They taste great with a drizzle of maple syrup or a sprinkle of brown sugar.
- Smoky and savory: Smoked paprika, cumin, onion powder, or turmeric.
- A little heat: Chili powder, cayenne pepper, or red pepper flakes.
- Cheesy: Sprinkle vegan parmesan or nutritional yeast over the wedges after roasting.
- Spice blends: Curry powder, garam masala, Cajun seasoning, or za’atar.
- Fresh herbs: Toss chopped fresh rosemary, sage, or thyme with the oil before roasting.
- Extra veggies: I haven’t tested it yet, but red onion wedges should roast nicely right alongside the squash.
Toni’s Recipe Tips
- Use the right pumpkin: Avoid carving pumpkins, which can be stringy and bland. A small sugar or pie pumpkin works best.
- Save time: Use pre-chopped butternut squash and pumpkin (usually diced). Or make it in the air fryer, like my air fryer pumpkin.
- Cut even-sized pieces: So they all roast evenly and finish at the same time.
- Don’t overcrowd the pan: Leave space between the wedges, or use two baking sheets. Otherwise, they steam instead of roast.
- Peel after roasting: The skin is much easier to pull off once the wedges are cooked.
Serving Suggestions
Serve this roasted pumpkin and butternut squash as an all-purpose side for family dinners and Thanksgiving, next to my best vegan stuffing and my vegan glazed carrots, which cook on the stovetop and free up oven space. You can also add it to other meals:
- Salads: Like my roasted butternut squash salad or fall quinoa salad.
- Pasta: Stir it into pasta, or blend it into a creamy sauce like my vegan butternut squash mac and cheese.
- Curry: Add it to a pumpkin tofu curry.
- Soups: Blend leftovers into a creamy roasted pumpkin soup.
- Bowls, tacos, and burritos: Add the wedges (or chopped leftovers) to grain bowls, tofu tacos, or burritos.
Make Ahead and Storage
- Prep ahead: Store the cut, raw squash in an airtight container in the fridge for up to 4 days.
- Fridge: Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezer: Freeze the roasted wedges on a lined tray until solid, then transfer them to a freezer bag or container for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm them in the microwave (they will be soft), or in the oven or air fryer at 350 degrees F (175 degrees C) for crisper edges. You can also pan-fry them in a little oil.
Roasted Pumpkin and Butternut Squash FAQs
No! Butternut squash skin and pie pumpkin skin are both edible once roasted, but they can be a little papery, so it’s up to you. The skin peels off easily after roasting.
They’re close cousins! Both are winter squash, and in some countries butternut squash is called butternut pumpkin. Butternut squash is a little sweeter and creamier, while pie pumpkin is milder and earthier.
The wedges are ready when a fork slides in easily and the edges look golden and lightly charred. Thicker wedges take a little longer, so check them a few minutes early if yours are thinner.
Yes! Work in batches and leave space between the wedges in the basket. Air fry at 350 degrees F (175 degrees C) for 18 to 24 minutes, flipping halfway, depending on their size.
You can, but a little oil gives you the crispiest, most caramelized edges and keeps the wedges from sticking. If you skip it, line the pan with parchment paper and expect softer edges.
More Pumpkin and Squash Recipes
Vegan Dinners
Vegan Stuffed Butternut Squash
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Vegan Lunches
Roasted Pumpkin Couscous Salad [Hot or Cold]
Vegan Side Dishes
Easy Pumpkin Rice
Vegan Dinners
Vegan Pumpkin Pasta Bake
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Roasted Pumpkin and Butternut Squash
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Ingredients
- 1 (2-pound / 907 g) pie pumpkin seeded and cut into wedges
- 1 (2-pound / 907 g) butternut squash seeded and cut into wedges
- 2 Tablespoons (30 ml) olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning optional
- 2 teaspoons garlic powder optional
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone mat.
- Cut the pumpkin and butternut squash in half, scoop out the seeds, and cut them into wedges about 2 inches wide.
- Place the wedges on the baking sheet. Drizzle with the olive oil and sprinkle with the salt, black pepper, Italian seasoning, and garlic powder, if using. Rub the oil and seasonings all over the wedges with your hands.
- Spread them in an even layer, cut side down, and roast for 15 minutes. Flip them and roast for 20 more minutes, until tender and lightly charred.
- Remove from the oven and serve. Peel off the skin first, if you like.
Notes
- Use a sugar or pie pumpkin, not a carving pumpkin, which can be stringy and bland.
- To save time, use pre-cut butternut squash and pumpkin, and roast smaller pieces for less time.
- Cut the wedges about the same size so they roast evenly.
- Leave space between the wedges so they roast instead of steam, and use two baking sheets if needed.
- Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze them for up to 3 months.
So yummy!