Roasted Garlic-Butter Squash Is the Best Way to Eat Squash This Fall

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This roasted butternut squash with garlic butter is a simple side that transforms sweet, tender squash into a rich, flavorful dish. Roasting the garlic alongside the squash brings out its flavor, then it’s blended with butter to create a delicious coating for every piece. Each bite is creamy, savory and comforting—a perfect way to showcase seasonal produce.

Recipe image of Roasted Garlic-Butter Butternut Squash.
Credit:

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

Active Time:
20 mins
Total Time:
1 hr 15 mins
Servings:
4
  • This recipe transforms butternut squash into a rich, flavorful side to pair with meat, fish and more.
  • This dish contains immune-boosting ingredients to help you fight off disease and illness.
  • For a different spin on the recipe, try it with chopped pumpkin instead of butternut squash.

This Garlic-Butter Butternut Squash is the perfect side for your favorite protein. Antioxidant-rich butternut squash becomes sweet and slightly caramelized from roasting, while the garlic mellows out and gains a creamy texture before being whisked into melted butter and drizzled over the squash. Italian seasoning adds its classic flavors, which meld wonderfully with the roasted garlic. Fresh herbs add the final finishing flair. Keep reading for our expert tips, including why the garlic may need to go into the oven before the squash. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • We suggest giving the garlic a head start in the oven, as it needs about 15 minutes more roasting time than the squash.
  • There’s no need to worry about the garlic being overly pungent; the oven heat mellows it, making the garlic very sweet.
  • For a tasty substitute, swap out the butternut squash for chopped pumpkin.
  • We highly recommend adding a sprinkle of finishing salt at the end of cooking, as it enhances the flavor of the squash. And adding a shower of chopped parsley and basil provides a pop of herbal freshness.



Nutrition Notes

  • Butternut squash is rich in fiber, antioxidants and vitamins A and C, which will help boost your immune system and are great for your skin. The potassium in butternut squash is good for healthy blood pressure
  • Garlic has been shown to support healthy blood pressure, blood sugar and cholesterol levels when eaten regularly. Garlic may also provide a boost to your immune system. So make this dish a regular in your dinner lineup, especially during cold and flu season.
Ingredients including butternut squash garlic basil parsley spices butter and olive oil arranged on a cutting board

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

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Ingredients

Original recipe (1X) yields 4 servings

  • 1 small head garlic, papery outer layer removed

  • 1 teaspoon extra-virgin olive oil plus 1 tablespoon, divided

  • 1 medium butternut squash, peeled, seeded, and chopped into 1-inch pieces (about cups)

  • 1 teaspoon Italian seasoning

  • ½ teaspoon salt, divided

  • ¼ teaspoon ground pepper

  • 4 tablespoons unsalted butter, melted

  • 1 tablespoon chopped fresh tender herbs (such as flat-leaf parsley and basil)

Directions

  1. Preheat oven to 425°F. Cut ½ inch off top of garlic head to expose cloves. Place cut-side up on a small sheet of foil. Drizzle with 1 teaspoon oil and wrap tightly. Place directly on oven rack; roast for 15 minutes.

    Foilwrapped garlic clove and slices on a wooden cutting board

    Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

  2. Meanwhile, toss squash pieces with 1 teaspoon Italian seasoning, ¼ teaspoon each salt and pepper and the remaining 1 tablespoon oil on a large rimmed baking sheet. Spread in an even layer. Carefully place the foil-wrapped garlic on the baking sheet with the squash. Roast, stirring once, until the squash is tender and browned, about 30 minutes.

    Cubed butternut squash pieces seasoned and arranged on a baking sheet

    Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

  3. Remove the garlic packet and the squash from the oven. Let the garlic cool until safe to handle, 10 to 15 minutes. Squeeze the cloves into a small bowl; mash with a spoon until smooth. Whisk in melted butter.

    Hand preparing roasted butternut squash and garlic on a plate and baking sheet

    Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

  4. Transfer the squash to a serving bowl. Drizzle with the garlic butter; toss to coat. Sprinkle with the remaining ¼ teaspoon salt and 1 tablespoon herbs.

Frequently Asked Questions

  • How do I choose the best butternut squash?

    Lift the squash; it should feel heavier than it looks.Then examine the skin; it should be smooth and dark beige, free from blemishes, cuts or green spots. If it meets these criteria, gently tap the bulb. If it sounds hollow, then you’ve got a perfectly good butternut squash.

  • Is there an easy way to peel the butternut squash?

    Absolutely! Microwaving the squash for 1 minute will make it easier to peel. After that, use a sharp vegetable peeler. If the squash is slippery, you can hold it with a kitchen towel while you peel it. Once it’s peeled, seed it and chop it into 1-inch pieces.

  • Can I use prechopped butternut squash?

    We wouldn’t. Although we appreciate the convenience it offers, our recipe testing revealed that the pieces are often too small and can easily burn. Instead, we found that cutting a whole butternut squash into larger 1-inch pieces worked much better.

  • How should I store and reheat leftovers?

    To store butternut squash, place it in airtight containers and keep it in the refrigerator for up to 4 days. When you’re ready to reheat the leftovers, we like heating them in the oven at 350°F for 15 to 20 minutes, or in a skillet over medium heat. However, you can microwave it in a covered dish in 1-minute intervals until heated through.

  • What should I serve with Roasted Garlic-Butter Butternut Squash?

    Whether you’re planning an intimate dinner for two or hosting a gathering, we have a variety of recipes that pair nicely with this side dish. Here are some of our favorites: Air-Fryer Lemony Chops with Fennel & Olives, which serves 2, Walnut-Rosemary Crusted Salmon, serving 4, or our Pan-Seared Strip Steak or Vertically Grilled Whole Chicken, which serve 6.

EatingWell.com, October 2025

Nutrition Facts (per serving)

241 Calories
16g Fat
25g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size generous ¾ cup
Calories 241
% Daily Value *
Total Carbohydrate 25g 9%
Dietary Fiber 4g 15%
Total Sugars 4g
Added Sugars 0g 0%
Protein 3g 5%
Total Fat 16g 21%
Saturated Fat 8g 39%
Cholesterol 31mg 10%
Vitamin A 1124µg
Vitamin C 43mg 48%
Vitamin D 0µg
Vitamin E 4mg 25%
Folate 54µg
Vitamin K 10µg
Sodium 275mg 12%
Calcium 115mg 9%
Iron 2mg 9%
Magnesium 69mg 16%
Potassium 719mg 15%
Zinc 0mg 4%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Carrie Myers, M.S.
Carrie Myers
Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.
and
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.