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Roasted Butternut Squash Recipe

This is my new favorite roasted butternut squash recipe – hopefully you will love it too!

roasted butternut squash

Doing something a little bit different today!

I’ve been getting a lot of requests to publish more What I Eat In A Day style posts, and yet I also know some readers are more interested in just the recipes. So today’s post includes both meals and recipes.

After three Friendsgivings, a family dinner, and eating Thanksgiving leftovers for the past four days straight, I think it’s safe to say I’ve consumed more than my fair share of Thanksgiving foods for the rest of the year.

vegan thanksgiving

vegan thanksgiving dinner

Above is my plate from Thursday’s family dinner (minus the gravy, the desserts, and the wine). Our family tradition didn’t change much when I gave up meat over ten years ago – I just eat the sides and not the turkey, which was pretty much what I did even as a child, because turkey was never my favorite… I always saw it as wasting prime space that could have been filled with more marshmallow sweet potatoes!

Sometimes I’ll make a vegan main dish, and I did also do the Tofurky thing once, which is kind of a rite of passage for every vegetarian. But this year there were more than enough sides to turn into a delicious feast, leaving me plenty of time to work on perfecting my homemade pecan pie.

Dessert was Healthy Pumpkin Pie, coconut whipped cream (Whole Foods and Trader Joes both now sell canned coconut whipped cream!), and the aforementioned homemade pecan pie. I’m currently trying to decide if I should post the pecan pie recipe this year in time for Christmas or save it until Thanksgiving comes around again next year.

I know the canned cranberry jelly on my plate is not the healthiest food in the world by any stretch of the imagination, but I always have to take a little when it’s offered, more for the nostalgia aspect than anything else.

butternut squash

Marshmallow Sweet Potatoes:

Simply use the method outlined in my post on How To Cook Sweet Potatoes, then either melt vegan marshmallows on top or cover the sweet potatoes with Healthy Vegan Marshmallow Fluff. The higher-oven cooking technique gets the sweet potatoes so caramelized and sweet that there’s really no need to add any extra sugar!

Caramelized Onions:

I like to caramelize my onions in the oven, because it’s ridiculously easy. The most difficult part is slicing the onions without crying, which I’ve never been able to do. Spread the sliced onions in a parchment-lined glass baking dish and place in a cold oven. You can do the sweet potatoes at the same time to save energy. Turn the oven to 480 F and let it preheat with the onions already in the oven. Mine are nice and caramelized after a half hour or so, and then I season them with a little salt and sometimes some oil or buttery spread (which you can omit if desired).

Roasted Butternut Squash:

The cinnamon roasted butternut squash recipe was something new this year that I dreamed up while roasting a container of pre-cut butternut squash from Trader Joe’s a few weeks ago. Basically, I just combined a bunch of ingredients I thought sounded like they’d be good together—sliced apples, cinnamon, raisins, pure maple syrup, and the butternut squash. The results were just as fantastic as I’d imagined, and this will be a staple at the Thanksgiving (and most likely Christmas) table from now on.

I’ve written the recipe out further down in this post, and feel free to substitute what you have on hand. Dried cranberries can be subbed for the raisins, shredded coconut or crushed walnuts can be added, and if you want to use sweet potatoes instead of butternut squash, that works too!

If you want to cut your own butternut squash, I’d recommend peeling it first before chopping. Butternut squash is one of only two vegetables that I buy pre-cut whenever possible, because the time and effort saved is well worth the extra money spent.

(The other vegetable I buy pre-cut is onions. Cutting onions is my least favorite cooking task by far.)

roast butternut squash

Roasted Butternut Squash

Roasted Butternut Squash Recipe

Total Time: 40m
Yield: 6-8 servings
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 5 cups peeled, cubed butternut squash OR sweet potatoes
  • 2 cups diced apple
  • 1/2 cup raisins or dried cranberries
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • sweetener of choice, such as 2 tbsp pure maple syrup or pinch stevia
  • optional 1 tbsp oil or buttery spread, for richness


Stir all of the ingredients together (minus the sweetener if using a liquid sweetener). Spread out in one large baking dish, or two medium baking dishes, lined with parchment paper. Place on the center rack of an unheated oven, then turn to 480 F. Bake 40 minutes. Stir, return to the oven, and close the door. Turn off the heat but leave in the closed oven an additional 10 minutes. Stir in the sweetener, if using a liquid. Good hot or cold, and leftovers can be refrigerated 3-4 days or even frozen if desired.

View Nutrition Facts


Links Of The Day:

flourless pancake recipe

Flourless Pancakes – 3 Ingredients


mug cake

One Minute Chocolate Mug Cake


Published on November 27, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Olivia says

    Hi! I’m been reading your blog since 2012, when I was twelve. I think I’ve only ever commented on one other post but I just wanted to say thank you. I found it since I used to have a lot of food allergies, including dairy and milk, and your blog had so many dessert options. I outgrew these allergies and started high school and stuff, and I wasn’t checking back for new posts quite as much over the past few years, but I’m seventeen now and I’ve been obsessed again recently. Love all the “what I eat in a day” posts! And please post the pecan pie for Christmas…I can’t wait until next year haha. Please never stop!

  2. Michelle says

    Thanks for showing such a healthy approach to food and also that being healthy can totally mean choosing unhealthy indulgences every now and then and not stressing about it. Reading your blog has helped me so much with my eating issues and helped me to have a much better relationship with food.

    Also you are absolutely gorgeous!

  3. Kelli says

    My son and I cooked a fabulous vegan feast. I made a holiday lentil loaf that was delicious and all the fixings with a blackberry pie to top it off (my son’s fave)

  4. Missa says

    Katie, you CANNOT withhold the pecan pie until next year XD As a vegan, you’re against needless suffering to living things, right? D; hehe 🙂
    In other words, pretty please? ♡

    Also love your Thanksgiving plate. Delicious, and nutritious the best combo 😀 And all the colors look gorgeous.

  5. Km says

    Katie – I’ve loved your website and many of your recipes for years and tell people about it all the time. I assume you don’t like cutting onions due to the burning eyes so I thought I’d share a tip with you. After you make the first cut simply run it under cold water for 30-60 seconds. No more burning eyes!

  6. Cassie Autumn Tran says

    What a perfect Thanksgiving meal! Yes, marshmallow sweet potatoes would probably comprise of 75% of my plate. LOL! But in all seriousness, sweet potatoes and any butternut squash or Brussels sprouts dishes are my favorites! The roasted butternut squash recipe looks perfect. The raisins add such beautiful colors to it!

  7. Lizzy Amirana says

    HOW DID YOU MAKE THE STUFFING?!?!?! its my favorite part about thanksgiving! I almost cried when i saw my aunt take the only stuffing out of the poor Turkeys butt hole… I mean I guess that leads to more room for pie and wine, right?;)

  8. Emily says

    Your Thanksgiving meal looks amazing! :^)
    This is my first time I’ve commented on your blog but I just wanted to say thank you for sharing all these fantastic recipes, I’m really grateful for your time and dedication to write such fun blogs! You have no idea how many times I’ve successfully made your recipes these past months, I love them all! Here’s a picture of my attempts of your cornbread and chocolate pecan pie recipes! (My family loved them!)

  9. Cait says

    Now I’m hungry….
    Also, the chef at my restaurant says that the sharper your knife is, the less likely onions will be to make you cry. 🙂 The blunter the knife has gotten, the less likely it can slice through cleanly, which will send more particles up into the air… and your eyes.

  10. Jeannette says

    Three things:
    1. the fact that you included your cranberry sauce slice makes me SO HAPPY!! i always feel like the outlier because it just isn’t thanksgiving without it!! but most people hate it!
    2. your sister/friend/cousin/pretty person next to you’s dress is SO BEAUTIFUL and i think i need it.
    3. you are beautiful! in case no one told you today!
    rock on!

  11. Lee Anne says

    Hi Katie..I have been following your blog for many years and love your recipes. I think I remember that years ago you posted a hot pumpkin drink in a mug that I loved. But now I can’t find the recipe. (I hope it was your blog, if not, sorry!)

    Is it possible to re-post it? It is soooo good!
    Thank you.

  12. lollo says

    I don’t know what happened with my recipe, but the raisins ended up burned rock hard. I followed the instructions, with the only differences being that I used aluminum foil and only baked the dish for about 30 minutes, since it started to smelled burned.

    • Jason Sanford says

      Hi, hmmm maybe that aluminum conducts heat so it cooked faster? Did you preheat the oven or put it into a cold oven?

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