Can I use pre-cut butternut squash rounds from the store?

Absolutely! If you’re short on time, pre-cut rounds are a fantastic shortcut. Just ensure they’re similarly sized for even roasting.

What can I do with the leftover bulb end of the squash?

That seed-filled part is perfect for soups, stews, or even roasting separately as cubes.

Are there nut-free options for this recipe?

Definitely. Skip the nuts or try roasted sunflower or pumpkin seeds for a similar crunch and flavor.

How do I make this recipe vegan?

Replace honey with maple syrup and opt for a crumbly plant-based cheese—there are delicious varieties available now!

Roasted Butternut Squash Rounds Recipe

Description

This Roasted Butternut Squash Rounds recipe delivers perfectly caramelized, savory-sweet rounds of tender butternut squash, seasoned with smoky paprika and cayenne, then finished with honey, cheese, and pecans or walnuts. It’s a visually stunning yet simple side dish perfect for cozy gatherings or festive feasts.

Ingredients

Units Scale

Squash

2 or 3 small butternut squash, thoroughly washed and sliced into 1/4-inch-thick rounds

Seasoning & Oil

2 tablespoons avocado oil or olive oil
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Sea salt and ground pepper, to taste

Toppings

1/4 cup raw honey or pure maple syrup
1 cup crumbled feta, stilton, blue cheese, or creamy, crumbly cheese of your choice
1/2 cup chopped raw pecans or walnuts

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Instructions

Preheat the Oven
Set your oven to 400°F (200°C) and line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Prepare the Squash
Slice the smaller end of the butternut squash into 1/4-inch-thick rounds, stopping once you reach the seed-filled bulb at the bottom. Set the thicker part aside for another recipe.
Season the Rounds
Add the butternut squash slices to a large bowl, then drizzle with oil. Sprinkle with smoked paprika, cayenne pepper, sea salt, and ground black pepper. Toss well so each round is evenly coated in the seasoning mixture.
Arrange on Baking Sheets
Lay the seasoned squash rounds out in a single, even layer on the prepared baking sheets to ensure even roasting.
Roast the Squash
Roast in the preheated oven for 20-25 minutes, flipping each round halfway through, until golden and just tender.
Add Toppings
Remove the squash from the oven. While still warm, drizzle with honey or maple syrup. Sprinkle with crumbled cheese and chopped pecans or walnuts as desired.
Serve
Transfer to a serving platter. Serve immediately and enjoy your roasted butternut squash rounds!

Notes

For best caramelization, do not overcrowd the baking sheets.
If you don’t like cayenne, reduce or skip for a milder flavor.
Swap honey for maple syrup to keep the recipe vegan if using a plant-based cheese.
The rounds are best served warm but can be made ahead and reheated.

Nutrition

Serving Size: 1/6 of recipe
Calories: 220
Sugar: 10g
Sodium: 380mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 5g
Cholesterol: 15mg