Roasted Butternut Squash with Cowboy Butter is an easy fall side dish made with tender, caramelized halves of butternut squash and a rich garlic herb butter sauce. The squash is cut into beautiful halves, roasted until golden around the edges, then drizzled with warm cowboy butter made with garlic, Dijon, lemon, fresh herbs, and a little crushed red pepper.
It is the perfect way to make a simple vegetable side feel special enough for Sunday dinner, Thanksgiving, or any cozy fall meal. Serve it with The Best Easy Pan Seared Steak Recipe, roasted chicken, pork chops, or holiday turkey.
If you love warm, comforting squash recipes, make sure to also try my Maple Bacon Butternut Squash and this easy One Pan Sausage with Butternut Squash and Brussels Sprouts.
More Side Dishes You’ll Love
Why You’ll Love This Roasted Butternut Squash Recipe
This is not just plain roasted squash. The halved squash become soft and buttery in the middle with those irresistible caramelized edges, and the warm cowboy butter gives every bite garlicky, lemony, herby flavor.
- Easy sheet pan side dish
- Tender roasted butternut squash
- Buttery, garlicky cowboy butter sauce
- Perfect for fall dinners and holidays
- Naturally gluten-free
- Ready in about 40 minutes
The same bold sauce makes my Cowboy Butter Chicken Pasta and Cowboy Butter Steak and Shrimp Scampi so good, but it is especially delicious with naturally sweet roasted squash.
Ingredients You’ll Need
For the roasted butternut squash
- 2 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Cowboy butter
- 4 tablespoons salted butter
- 3 cloves garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes, or more to taste
- ½ teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Flaky salt, for serving
How to Make Roasted Butternut Squash with Cowboy Butter
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Arrange the butternuts on the baking sheet. Drizzle them with olive oil, then sprinkle with kosher salt, black pepper, smoked paprika, and garlic powder.
Use your hands to rub the squash until they are well coated. Arrange them in a single layer, with a little space between each piece. Do not pile them on top of each other or they will steam instead of caramelizing.
Roast for 25 minutes. Flip them, then return the pan to the oven for another 10 to 15 minutes, until the squash is tender and golden brown around the edges.
While the squash roasts, make the cowboy butter. Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, just until fragrant.
Remove the pan from the heat. Stir in the Dijon mustard, lemon juice, smoked paprika, crushed red pepper flakes, Italian seasoning, parsley, and chives.
Transfer the roasted butternut squash to a serving platter. Spoon the warm cowboy butter over the slices, making sure each piece gets plenty of garlicky butter and herbs. Finish with flaky salt, extra parsley, and chives.
Serve warm.
Tips for Perfect Roasted Butternut Squash
Use a sharp chef’s knife when slicing the squash. Butternut squash is firm, so work slowly and carefully.
Use a large sheet pan. Crowded squash will turn soft and watery instead of getting those rich roasted edges.
Make the cowboy butter while the squash finishes roasting. It is best spooned over while both the squash and butter are hot.
For extra browned edges, place the pan under the broiler for 1 to 2 minutes after roasting. Watch it closely so the squash does not burn.
What to Serve with Cowboy Butter Butternut Squash
This roasted vegetable side is perfect with a simple protein and another cozy side dish. Serve it with Slow Cooker Cowboy Butter Chicken and Rice Casserole for a full cowboy butter dinner, or pair it with Creamy Steak and Beer Cheese Soup and crusty bread for a cozy fall supper.
For Thanksgiving, this would be beautiful next to turkey, stuffing, mashed potatoes, cranberry relish, and gravy. Add my Hot Honey Roasted Carrots and Parsnips for another easy roasted vegetable side with big fall flavor.
Roasted Butternut Squash with Cowboy Butter
Tender roasted butternut squash halves are caramelized in the oven, then drizzled with rich garlic herb cowboy butter made with Dijon, lemon, fresh herbs, and a little crushed red pepper.
- Prep Time: 15 minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 4–8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American, Fall Recipe, Holiday Recipes
Ingredients
For the Roasted Butternut Squash
- 2 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
For the Cowboy Butter
- 4 tablespoons salted butter
- 3 cloves garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon Italian seasoning
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ¼ cup finely grated Parmesan cheese, optional
- Flaky salt, for serving
Instructions
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Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
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Carefully cut each butternut squash in half lengthwise. Scoop out and discard the seeds.
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Place the squash halves cut-side up on the prepared baking sheet. Drizzle with olive oil, then season with salt, black pepper, smoked paprika, and garlic powder.
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Roast for 35 to 40 minutes, until the squash is fork-tender and deeply golden around the edges.
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While the squash roasts, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 30 seconds, just until fragrant.
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Remove the pan from the heat. Stir in the Dijon mustard, lemon juice, smoked paprika, red pepper flakes, Italian seasoning, parsley, and chives.
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Transfer the roasted squash halves to a serving platter. Drizzle the warm cowboy butter generously over the cut sides.
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Sprinkle with Parmesan, if using, plus extra fresh herbs and flaky salt. Serve warm.
Notes
- Keep the squash halves cut-side up so the seasoning and butter can settle into the center.
- For extra caramelization, broil the squash for 1 to 2 minutes before adding the cowboy butter.
- The red pepper flakes add mild heat. Reduce or omit them for a milder side dish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Variations
Add Parmesan: Sprinkle freshly grated Parmesan over the squash after drizzling it with cowboy butter.
Make it spicy: Add extra crushed red pepper flakes or a pinch of cayenne to the butter.
Add maple: Stir 1 tablespoon of maple syrup into the cowboy butter for a sweet-and-spicy fall version.
Use fresh sage: Replace the parsley or chives with fried sage leaves for a more holiday-style side dish.
Add nuts: Scatter toasted pecans or walnuts over the finished squash for crunch.
Can I Make This Ahead?
Yes. Roast the butternut squash up to two days ahead and store it in an airtight container in the refrigerator.
Reheat on a sheet pan at 400°F until hot and lightly crisped around the edges. Make the cowboy butter fresh and drizzle it over right before serving for the best flavor.
Storage and Reheating
Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 4 days.
Reheat it in the oven at 400°F for 10 to 15 minutes.
Frequently Asked Questions
Do I need to peel butternut squash before roasting?
Yes. The skin is edible but stays tough after roasting, so peeling the squash gives you a tender, easy-to-eat side dish.
Can I use pre-cut butternut squash?
You can, but it will not match this recipe. Pre-cut squash is usually cubed, so use a whole fresh squash for the best presentation.
Is cowboy butter spicy?
Cowboy butter has a little warmth from crushed red pepper flakes, but it is not overly spicy. You can reduce or leave out the red pepper flakes for a milder version.
Can I make this dairy-free?
Yes. Use your favorite dairy-free butter in place of regular butter.
Final Thoughts
Roasted Butternut Squash with Cowboy Butter is a simple side dish with so much flavor. The tender roasted caramelized edges, garlicky butter, bright lemon, Dijon, and fresh herbs make it feel special without adding much work. It is an easy recipe to keep in your fall dinner rotation and a beautiful addition to your holiday table.
