Roasted Pumpkin and Butternut Squash

5 from 1 vote

This roasted pumpkin and butternut squash is a simple fall side dish that's tender inside, naturally sweet, and caramelized at the edges, with just 10 minutes of prep and one baking sheet.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 153kcal

Author: Toni Okamoto

Equipment

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.

Nutrition