Roasted Butternut Squash and Broccoli, a simple baked vegetable combo with broccoli florets and butternut squash. Ready in less than 40 minutes with only 5 ingredients!
Love broccoli? Love butternut squash? Roast them together! Bake this vegetable combo for a simple side dish or as a topping for salads or bowls.
👉 Ready to learn how to roast butternut squash and broccoli together? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep vegetables
To start, preheat your oven to 400 degrees F (200 C), then wash and trim the vegetables.
- To cut broccoli: Cut the broccoli florets from the stems and then set aside.
- To cut butternut squash: Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into small cubes.
👉 Cutting tip: We love cutting the broccoli into small pieces so they are easier to eat, take less time to cook, and for extra crunch. And to make eating this recipe a lot easier, cut both the broccoli and the squash into similarly-sized pieces.
2️⃣ Step Two: Spread squash and broccoli on a baking sheet
Place the broccoli and butternut squash pieces on a roasting sheet or pan.
Toss the vegetables with a drizzle of olive oil until completely covered. Next, mix with sliced garlic, salt, and pepper.
👉 Baking tip: We like to keep vegetables separated on the roasting pan. Butternut squash can take longer to cook and you can easily take the broccoli off the pan when they are ready and then wait for the squash to finish.
3️⃣ Step Three: Bake vegetables until golden brown
Put the veggies in the oven and roast until tender and brown around the edges. Depending on your oven, this will take about 35 minutes.
Halfway through cooking, stir the vegetables to make sure they brown on all sides. If broccoli cooks faster than the squash, take it out of the oven and keep on a plate and continue cooking the squash until finished.
Once they are done cooking, remove the veggies from the oven. If using as a side dish, you can serve them immediately. If you plan to use them later, let them cool and store in the refrigerator in an airtight container.
💡 Seasoning ideas
We used just a simple combo of garlic, salt, and pepper for flavor in this recipe, but here are some other flavoring ideas:
- Maple syrup and cinnamon: Add a touch of sweet maple and warm cinnamon for a fall flavor boost.
- Mix with crumbled cashews or pecans: Add a crunchy element and nutty flavor by tossing some crumbled cashews or pecans.
🧊 How to store
- Refrigerator storage: Roasted vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: For the best taste and texture, we don’t recommend as the broccoli and squash may lose texture when thawed.
♻️ Sustainable kitchen + cooking tips
Sustainable living is our top priority here at Fork in the Road! Here are some ideas to take your green lifestyle to the next level while making this recipe.
Make this recipe while broccoli and butternut squash are in season: Seasonal shopping is one of the best things you can do for the planet. Butternut squash is available during autumn months, and broccoli is usually available year round.
Keep the veggie scraps. The stalks and stems from the broccoli and the squash peels can be tossed in a food scrap vegetable broth. Cooked vegetables can also be added to your compost pile as a last resort (just don’t throw them in the garbage!).
👉 More roasted butternut squash and broccoli recipes
Want more roasted vegetable recipes with broccoli and butternut squash? We’ve got you covered:
- Roasted Butternut Squash and Beets
- Roasted Sweet Potatoes and Butternut Squash
- Roasted Butternut Squash and Shallots
- Roasted Cauliflower and Broccoli
- Roasted Broccoli and Potatoes
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Roasted Butternut Squash and Broccoli
- 1 large butternut squash
- 1 large head broccoli about 2-3 cups
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash broccoli and cut florets from their stems. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into small cubes.
- Roast vegetables: Arrange the broccoli and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.