This Frozen Roasted Butternut Squash is caramelized on the outside and creamy on the inside. The natural sweetness of this versatile ingredient intensifies once roasted and can be used in everything from cozy holiday recipes to everyday dinner recipes.
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As parents, we've come to appreciate any cooking method that saves time and eases preparation, all while still adding flavor. When it comes to convenient and nutritious ingredients, roasted frozen butternut squash is a staple in our kitchen. All it requires is a little prep, peeling, chopping and tossing it into the freezer to use at a later date, then roasting it off when needed until fragrant, sweet and caramelized.
Perfect for busy weeknights or meal prepping, frozen roasted butternut squash can be easily tossed into a variety of dishes like our Butternut Squash Chicken Soup, Butternut Squash Pancakes, or Butternut Squash Gnocchi, enhancing its flavor and adding a pop of color. All it takes is a bit of oil and your favorite spices.
Why You’ll Love This Frozen Roasted Butternut Squash Recipe
- It's versatile: Whether served as a side dish, blended into soup recipes, or tossed into salad recipes, frozen butternut squash can be added to meals to make them creamy, more filling, or as added nutritional value.
- It’s handy for meal prep: Roasted butternut squash is a quick vegetable to roast that's perfect for meal prep. Simply roast a batch at the beginning of the week or season and use it in various meals.
Serve this Frozen Roasted Butternut Squash with our Simple Roast Chicken, blended into our Butternut Squash and Carrot Soup, or as a substitute in our Kale and Sweet Potato Stew.
Ingredient List
- Olive Oil: extra virgin olive oil.
- Butternut Squash: this recipe uses uncooked, cubed butternut squash. It can be store-bought or chopped and frozen yourself.
- Salt: kosher or sea salt.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Herbed butternut squash: a sprinkling of fresh herbs such as rosemary, sage, or thyme adds an earthy, floral flavor to the squash.
- Sweet and savory butternut squash: toss the squash with a pinch of cinnamon and drizzle of cinnamon for a subtly sweet roasted squash; perfect for holiday meals and fall dinners.
- Sweet and spicy butternut squash: chili flakes or fresh chopped chilis and a drizzling of maple syrup adds sweet heat to roasted squash.
Recipe Steps: How to Make Frozen Roasted Butternut Squash
1. Season the butternut squash.
Toss the frozen butternut squash with olive oil and salt until it is lightly coated in the oil.
2. Arrange on the pan.
Line a baking sheet with parchment paper or Silpat. Arrange the squash in a single layer leaving space between each piece. Roast for 35-40 minutes in a 450°F preheated oven until the edges are caramelized. Turn the squash over at the 25-minute mark.
Chef's Tips
- Don’t Thaw the Squash - to maintain the moisture in the squash, ensure the squash is frozen and doesn’t thaw before going into the oven. If the squash is thawed it can become soggy when roasting.
- Use High Heat - Roast squash at a high temperature to achieve good caramelization with a crispy exterior and soft, creamy interior.
- Don’t Crowd the Pan - Place the butternut squash on the baking sheet in an even layer without overlapping and leaving space between each piece of squash.
Storage and Reheating
Allow the roasted squash to come to room temperature before storing in an airtight container in the fridge for 3-4 days. Reheat in the oven when ready to serve. As the squash was already frozen, we do not suggest freezing the roasted squash.
Recipe FAQs
Yes, you can follow the same method with a wide variety of squashes, such as acorn, pumpkin, or harlequin.
Use a sturdy vegetable y-peeler to remove the tough outer skin, then slice off both ends. Cut the squash in half lengthwise, scoop out the seeds, and dice it into cubes or slices for roasting.
Yes, you can roast butternut squash with the skin on. The skin becomes tender and edible when roasted, though some people prefer to peel it beforehand for a smoother texture. Ensure to clean the squash well if using the skin and consider purchasing organic butternut squash.
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Recipe Card
Roasted Frozen Butternut Squash
Ingredients
- 2 lbs butternut squash skin removed, cubed and frozen
- 2 tablespoon olive oil extra virgin
- 1 teaspoon salt
Instructions
- Preheat oven to 450°F.
- Place butternut squash in a large bowl. Drizzle with olive oil and season with salt. Toss until the squash is coated in the oil.
- Line a large baking sheet with parchment paper. Arrange the butternut squash in a single layer on the pan. Place the pan in the oven and roast the squash for 35-40 minutes, turning halfway through.
Recipe Notes
- Don’t Thaw the Squash - to maintain the moisture in the squash, ensure the squash is frozen and doesn’t thaw before going into the oven. If the squash is thawed it can become soggy when roasting.
- Use High Heat - Roast squash at a high temperature to achieve good caramelization with a crispy exterior and soft, creamy interior.
- Don’t Crowd the Pan - Place the butternut squash on the baking sheet in an even layer without overlapping and leaving space between each piece of squash.
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