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Roasted Seasoned Winter Squash Medley

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Roasted Seasoned Winter Squash Medley is seasoned with a savory, sweet, spicy and smoky seasoning blend. SO good and a huge hit with my husband!

Roasted Seasoned Winter Squash Medley is seasoned with a savory, sweet, spicy and smoky seasoning blend. SO good and a huge hit with my husband!
Roasted Seasoned Winter Squash Medley

My plan last night was to make pumpkin soup for dinner, but I wanted to test out this recipe, so instead I made a roasted chicken and served this as a side – Tommy did not stop raving. He’s a huge fan of sweet winter squashes, but since I tend to like more savory foods this was the perfect balance.

Roasted Seasoned Winter Squash Medley – a wonderful combination of sweet, spicy, smoky and savory flavors.

Perfect complement to a turkey or chicken dinner. You can use any winter squash, I used half of a small butternut, buttercup and delicata squash. If I used the whole thing I would have used two pans, but I plan on using the rest in another recipe.


Be careful not to crowd the pieces, which avoids steaming.

To peel and cut the squash, check out this EASY tip! It makes tackling this large squash way simpler and faster in just a few quick steps.

SPICE MIX – This makes enough spice mix for a few recipes, store the rest in a ziplock bag to make roasted veggies or baked fries another night.

How To Make Roasted Winter Squash

peeling winter squash
roasting winter squash on a sheet pan
spice mix
winter squash going in the oven

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Roasted Seasoned Winter Squash Medley

4.93 from 13 votes
A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and a huge hit with my husband!
Course: Side Dish
Cuisine: American
A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and a huge hit with my husband!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Yield: 4 servings
Serving Size: 3 /4 cup


  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 2 tsp brown sugar
  • 2 lbs mixed winter squash, butternut, kabocha, etc., peeled and cut into 3/4 –inch cubes
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon olive oil


  • Preheat oven to 400 degrees.
  • In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
  • In a large mixing bowl, toss squash with butter and olive oil.  Add 1 tablespoon of the spice mixture to the bowl and toss well to coat.
  • Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture.  Toss gently to coat and serve hot.

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Serving: 3 /4 cup, Calories: 140 kcal, Carbohydrates: 21 g, Protein: 2 g, Fat: 6.5 g, Sodium: 54 mg, Fiber: 3.5 g, Sugar: 6 g


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108 comments on “Roasted Seasoned Winter Squash Medley”

  1. My two year old daughter loved this recipe and I am so happy to get her to eat more veggies.  I cut the squash and then let her help me with measuring and stirring.   Then I cooked it in the air fryer because we had a heat wave here last week.   It came out really good!  My husband does not like squash but he had seconds.  Thank you for a terrific family friendly recipe! We loved it!  

  2. I have made this one too many times to count, it’s delicious! I have also made it with sweet potatoes as well for sweet potato fries:)

  3. I made this with just Butternut Squash as this is what I had and we absolutely loved it!! I am already sharing the recipe with family and friends!

  4. Gina- must you peel the delicata squash? When roasting it previously, I left it on. Looks like an amazing recipe. We are anxious to try it!

    1. I made this tonight with butternut & delicata. It was delicious! I will definitely be making this again! 

  5. Delicious! Perfect complement to out turkey dinner. I used two cookie sheets for 4 lbs of fairly uniformly cut butternut squash, being careful not to crowd the pieces, which avoided steaming. It took 20 minutes at 400 degrees. There’s a little left over, so it’s going into my soup on Saturday!

  6. I’m not sure what I did wrong here, this is the first time I have had trouble with any recipe. The flavors were amazing, but they didn’t brown, they turned to mush after about 25 min in the oven. I could have mashed them up like potatoes! The only thing that I can think is that the cookie sheet seemed pretty crowded with 2 lbs of kabocha and acorn squash. I would love some direction on how to get them crisp and brown next time! Like I said though, the flavors are still delicious so we still enjoyed it

    1. Was your pan crowded?  Place the sheet pan in the oven while heating it up.  When you toss in the squash you will hear a sizzle.  I find that this helps.

  7. This sounds so good. I just air fried potato slices (1″ thick) with almost the exact same spices (no sugar) in my Foodi last night. I think I will try this in the Foodi.

  8. Avatar photo
    Courtney Moore

    Wow, this squash medley is amazing!  I made it for the first time last night, and we all inhaled it.  The spice mixture smells and tastes oh so good.  I look forward to seasoning many more veggies with that mixture.  Thank you, Gina!!

  9. Hi. Your spice mix is easier however, i use fresh onion, garlic, and rosemary all very finely minced with smoked paprika, brown sugar, salt & pepper and extra virgin olive oil. I omit the butter.. I cover with foil for half the cooking time tossing every ten minutes. Perfection everytime. When using potatoes or turnips, i omit the sugar.

  10. Avatar photo

    Very good! I made it with preprepared butternut squash to save time. Will definitely make again.

  11. I’m working on trying more veggies than the usual. This was the first time I had butternut squash. Oh my goodness, this was delicious and so easy (I bought packaged diced squash). I have a new veggie!!!!

  12. Would this recipe reheat well? I would like to make it ahead of time and take it Thanksgiving Dinner.

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  14. Hi! I found this recipe via the My Fitness Pal blog and tried it that weekend; I love it so much that I made a second batch later that week and I’ve just gone out and bought another squash! I honestly just use one butternut squash because I’m the only one in my family who likes squash (making it a bit pointless to buy more than one) but it’s just sooo delicious! Thanks so much. I’ve sent this to my mom, as well, who adores squash as much as I do.

  15. Pingback: Roasted Winter Squash Medley Under 150 Calories | Recipe | MyFitnessPal

  16. GINA ! this is sooo good! thank you .. =) this is the first time i have ever had butternut squash.. it looked so good on your recipe.. that i had to try it.. once i tackled that monster veggie with all my kitchen gadgets to peel it.. it went all well.. but yes i do plan to have this more often.. !! thanks again..


  17. I LOVE this!!
    But … I’ll peel the squash the ‘normal’ way. I don’t own (and never will own) a microwave! Peeling may be harder the old fashioned way, but I’ll NEVER microwave my food again.

    1. Gina- do you need to peel the Delicata? Usually when I roast that alone, I leave the skin on.
      Thanks- sounds amazing, and I can’t wait to try it!
      As to peeling, you can also stick it in the oven for 8-10 minutes and it will peel easily.

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  19. Hi Gina,

    I want to compliment you on your recipes. I’ve been in a cooking club for 15 years now and up until last year, we only used Cooking Light recipes. This year we have expanded to use yours as well. 😉

    I’d like to include this for our Thanksgiving meal this year. Will the texture suffer too much if I make an hour ahead and put in a crockpot on warm?

  20. Picked up a butternut squash and an acorn squash from the store yesterday with no real plans and then saw this on Facebook!  It’s happening this morning!  Need to check out the peeling tip because I can’t figure it out on my own… 

  21. Gina, I’m always looking for healthy envelope-type mixes to give as gifts, like taco seasoning mix. Do you think if I put this seasoning mix in jars, it would last for a while? Would it work on all roasted veggies? Thank you.

  22. Do you think I could use frozen butternut squash cubes? I have some leftover in the freezer from another recipe I made.

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  24. This is amazing! Thank you for the great, easy side dish. I've never roasted a squash (sad to say), but I just loved this so much that I made it twice this week. Thank you again!!

  25. How long do you think the spice mixture will last? Also, do you melt the butter & olive oil to the spice mixture? Didn't notice when that gets added. Thanks.

  26. Made this twice and loved it!!! But I'm having trouble getting it to crisp up!! Any suggestions other than leaving it in longer? Can it be sautéed in a pan instead?

    1. Avatar photo
      Skinnytaste Gina

      You can increase the oven temp but it won't be crisp like a french fry if that's what you're thinking?

  27. So freakin' delicious….and generally, I don't like eating baked squash. This is going to be a fall staple in my household!

  28. I forgot to say, your helpful column on making the cutting and peeling of the squash changed my life. I don't make squash often because it's so hard to cut into — now I can do it easily. Thanks again!

  29. I made this this weekend and it was fabulous. I am thinking seriously of adding it to my Thanksgiving lineup. I stupidly did not read the recipe carefully and threw out the leftover seasoning but I won't make that mistake again. Love your blog!

  30. Avatar photo
    Kate Sullivan

    This was my first time cooking with squash IN MY LIFE so was a bit nervous but both me and my boyfriend LOVED it! Perfect combination of seasonings. Will definitely be making this again. Thanks!

  31. would spaghetti squash work here? I couldn't find anything here in texas, but butternut squash, spaghetti squash, or acorn squash. Would these work? Can you cut spaghetti squash into pieces?

  32. Avatar photo
    Alisha Balukoff

    Thank you, thank you, thank you! I am eating this right now for lunch. I used half an acorn squash that needed used and a small zuchinni and some mushrooms. It is delicious! And a great way to use up yummy veggies that needed used.
    I cooked up an egg to go with it and I have an easy complete meal that taste delicious! And seasoning to use a few more time!
    I'm so happy! Thanks again!

  33. i cut a butternut squash up last year and froze it. I am going to try this recipe tonight and will let you know

  34. I made this tonight as a side dish with chicken thighs and steamed broccoli.I didn't have chili powder, but used chipotle powder instead. It was delicious. Definitely a keeper. Thought this would be good as a cold salad in the summer. Ready to head to the store for another butternut squash, just to have one on hand.Thanks, Gina.

  35. Made this last night and it was AWESOME — though it was already starting to burn when I went to toss at 30minutes so I'd recommend checking it every 10 minutes or so!

  36. Found a good tip on winter squash…pierce squash with knife about 4 -5 slots. Place in microwave for 2 -5 minutes depending on the size. It will peel very easily and will be easy to dice.

  37. This looks great! I loved roasted winter squash! Actually, I love any roasted root vegetables. And I am with your husband and like the sweetness with the squash, so I always use either brown sugar or maple syrup. Your spice mix looks like a wonderful change from my usual s & p and thyme. The smoked paprika is especially appealing. I'll probably either leave out the butter or halve both the butter and oil, spray the pan, to lower the fat content. 6.5 g is too much for me in a side dish, but I'm used to having to cook that way. It just takes a little more watching in the oven! Can't wait to try it!

    1. Avatar photo
      Skinnytaste Gina

      Enjoy! You could certainly use less if you wish, perhaps some spray in a mister would help.

  38. I give this 2 points per serving as the butter is 3 the oils is 3 and 2 tsp brown sugar is 1…do you calculate the squash into etools to get 4 points per serving as veggies are 0…just a ? if you do

    1. It's more because anytime you cook veggies with oil or other ingredients they become "points", Something to do with the way we metabolize raw vs cooked or roasted.

  39. Can anyone tell me what texture this gets? It looks like it's crispy on the outside.. is it? because i'm a sucker for crispy veggies 🙂

    1. Avatar photo
      Skinnytaste Gina

      Yes, it's a bit crisp on the outside, tender on the inside. Pretty addicting honestly, I kept going back for more.

  40. Avatar photo
    Jackie Talamantes

    This reminds me of an Ina Garten recipe I have been making for years. I love the addition of the savory spices.

  41. This may be a silly question, but how do you cut your squash? Any time I have tried, I almost feel like my knife &/or my hand will break.

    1. Poke the squash with a fork then microwave for a minute or two depending on size of squash. It softens the skin enough to make fitting safer. The ER nurse gave me that tip when I had an unfortunate incident with a spaghetti squash.

    2. Avatar photo
      Denise Archilla

      Thank you for that tip! I'm always so worried about having that kind of incident! 🙂 Plus, I have RA, so this will make it easier on the wrists.

    3. I was going to ask the same Question, I have no idea how to cut a squash….I'm trying to eat healthier, so I am new to all these veggies…wasn't quite sure how to cut a squash. Recipe sounds good, if I can get the squash cut, I'm gonna try this! Thanks!!

  42. Avatar photo
    Karen Budnick

    Yummmm! Such a small amount of sugar will help caramelize the squash. Can't wait to try. My market even has pre-cut squash to make it very simple.

    1. Not sure if you mean these spices on regular potatoes or adding regular potatoes to this. Either way, I think it would work pretty well, but if you are using only potatoes, I would omit the sugar.

  43. I roast butternut squash ALL the time without sugar & it tastes amazing! No need to add any sugar! 🙂

    1. Avatar photo
      Skinnytaste Gina

      this seems like a lot, but we don't use all of the spices, just 2 1/2 tablespoons of the entire mix, but yes you can leave it out too

  44. Do you think this would still work if I omit the sugar? I'm doing whole30 right now and all sweeteners are out. I prefer my squash savory too!