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5 from 1 vote

Roasted Butternut Squash with Garam Masala

Roasting butternut squash yields golden edges and tender centers. This 5-ingredient recipe uses the savory-sweet spice blend Garam Masala to give the dish a unique and addictive flavor.
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Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Keyword: easy roasted vegetables, easy side dish, easy vegetable side, fall, gluten free
Servings: 6
Calories: 89kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Mixing Bowl
  • Half Sheet Pan


  • 1 Butternut Squash, peeled and sliced into 1.5-inch cubes (use a 2 to 3 lb squash)
  • 1 ½ Tablespoon Olive Oil
  • 2 teaspoons Brown Sugar
  • 2 teaspoon Kosher Salt
  • 1 teaspoon Garam Masala
  • 2 teaspoons chopped Fresh Thyme (can use any fresh herbs - rosemary and fresh parsley work well)


  • Preheat oven to 425°F / 220°C. Line a large sheet pan with parchment paper (or generously spray it with nonstick cooking spray). (Note: If all of the squash won't fit easily on one pan with some space between, use two sheet pans.)
  • Toss butternut squash with olive oil and then brown sugar, salt, and garam masala.
  • Spread out on prepared large sheet pan.
  • Roast squash, without turning, until nearly tender, 15 minutes.
  • Remove squash from the oven and use a flat spatula to gently flip.
  • Continue roasting until squash can be easily pierced with a fork, 10 to 15 minutes more.
  • Top squash with fresh thyme and serve.


Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.


Calories: 89kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 780mg | Potassium: 444mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13319IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 1mg