Roasted butternut squash and zucchini are tossed in olive oil and savory herbs, then cooked to perfection in the oven. It's a mild, savory side that pairs well just about any main course for your next meal.
Roasting is my favorite way to prepare vegetables. It adds a lovely caramelized flavor and the veggies are easy to customize with your favorite herbs and spices. Mexican roasted vegetables and oven roasted zucchini are a few of my favorites.
Cubed butternut squash and zucchini are tossed in olive oil and a simple savory seasoning blend and roasted in the oven. It takes just a few minutes of prep to make this nutritious side dish for the whole family.
Roasted butternut squash and zucchini is a simple side dish to add to your next meal. It pairs well with chicken, beef, pork, or seafood!
Ingredients and substitutions
- Butternut squash - You'll need one medium butternut squash for this recipe, about 2.5 pounds.
- Zucchini - About two small zucchini or one large zucchini works for this recipe. There's no need to peel your zucchini beforehand because the skin softens as it bakes in the oven. Zucchini could also be substituted with yellow summer squash if desired.
- Oil - I used olive oil but your favorite cooking oil works just fine. I don't recommend using butter for roasting because it has a low smoke point and can burn.
- Seasoning - Salt, pepper, garlic powder, rosemary, and thyme add a mild, savory flavor to the veggies. The rosemary and thyme could be substituted with Italian seasoning if desired.
Tips and tricks
Use a vegetable peeler - To easily peel your butternut squash, use a vegetable peeler (like you would for potatoes).
Slice veggies into bite size cubes - Think about eating your veggies while you're slicing. Not only do huge cubes take longer to roast in the oven, they're not as easy to eat once they're ready. Slice the butternut squash and zucchini into smallish, bite size cubes, about 1 inch squares.
Don't overcrowd the pan - If you'd like to add more veggies to the mix, consider spreading them over two pans instead of one. If the pan is overcrowded, veggies take longer to cook and can turn out soggy. All your veggies should be able to spread into one single layer with a little space.
Cook until fork tender - The times in the recipe card below are suggestions based on what worked for me. What's most important is the texture of your cooked veggies. Keep an eye on them while they roast and test with a fork. If the butternut squash can be pierced through easily with no resistance, your veggies are done.
Frequently asked questions
After zucchini is sliced, it begins to 'sweat' as it sits. Before tossing in oil, give all of your zucchini slices a gentle pat with a paper towel (on both sides) to soak up that excess water. Slice your zucchini into thick, ½ inch or larger slices. Thin zucchini cooks faster and will turn out soggy before the butternut squash is finished cooking.
You'll need to peel your butternut squash, but not your zucchini. Butternut squash has a thick, hard skin that must be removed before roasting. The skin of the zucchini (unless you're using a very large, mature zucchini) is soft once roasted, and helps hold the flesh of the zucchini together.
Yes, bell pepper, onion, broccoli, and yellow summer squash make great additions to this recipe. If your veggies don't spread into a single layer on your sheet pan, add a second sheet pan and rotate them between racks halfway through baking.
Roasted Butternut Squash and Zucchini
- 1 medium butternut squash, about 2.5 pounds
- 2 small zucchini
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- Preheat oven to 425 degrees Fahrenheit. Lightly grease a sheet pan (or line with parchment paper) and set aside.
- Carefully peel butternut squash with a vegetable peeler. For added stability, slice off the bottom of your squash so it sits flat on your cutting board. Slice peeled butternut squash in half, scoop out and discard innards and seeds, and slice flesh into 1 inch cubes. Add to a large bowl.
- Slice zucchini into thick half moons, pat dry on both sides, and add to the butternut squash bowl. Drizzle with olive oil, then add salt, garlic powder, rosemary, thyme, and pepper. Toss until evenly coated.
- Pour vegetables onto prepared baking sheet and spread into a single layer.
- Bake for about 20 to 25 minutes, or until butternut squash is fork tender.
- Optionally, turn on the broiler during the last 2 to 3 minutes of cooking to add more color to the tops of your veggies (do not walk away, broiler can brown veggies very quickly).
- Leftover roasted squash will keep in a tightly sealed container in the refrigerator for 3 to 4 days and reheats well in the microwave.
- Slice zucchini into thick slices to ensure they don't overcook in the oven.
- Add a pinch of red pepper flakes for a little heat, or grate parmesan cheese over your veggies before baking for added flavor.