I make this roasted broccoli and butternut squash at least once a week when the fridge is full of vegetables but I’m low on energy or inspiration. It’s my no-fuss, back-pocket side dish that works with just about everything — from grilled chicken to a cozy lentil stew. The best part? It’s naturally vegan, gluten-free, and loaded with flavor without needing anything fancy.
What makes this combo so good is the contrast. The butternut squash gets sweet and caramelized, while the broccoli turns beautifully crispy and nutty on the edges. And if you roast it just right, it doesn’t feel like you’re eating something “healthy”—just something really satisfying.
What You’ll Need
Butternut Squash
This is one of those veggies that feels like fall in every bite. It roasts up sweet and soft, almost creamy on the inside. I usually grab pre-cut squash from the store when I’m short on time, but if I’m peeling it myself, I always use a Y-peeler to get through that tough skin without wrestling with it.
Broccoli
I always use fresh broccoli for this. The florets crisp up beautifully in the oven, especially if you cut them into smaller pieces. The trick is not crowding the pan, so each floret has space to roast instead of steam.
Oil
I use avocado oil here because it handles high heat well, but olive oil works fine too if that’s what you’ve got. Just don’t skimp—it helps the veggies caramelize and get those delicious crispy bits.
Optional Flavor Add-Ins
- A few crushed garlic cloves
- Sprigs of rosemary or thyme (I often throw in whatever I have in the garden)
- Red pepper flakes for a little kick
- Sliced onions or bell peppers for extra variety
Tools You’ll Want Handy
- 2 large baking sheets (trust me, don’t cram everything onto one pan)
- A good Y-peeler for that squash
- Sharp knife for chopping
- Mixing bowl or just toss everything straight on the tray
How I Roast It Step-by-Step
1. Preheat Your Oven to 425°F
This high heat is key to getting that golden brown finish.
2. Set Your Oven Racks
Position one rack in the upper third and one in the lower third. You’ll need both baking sheets to avoid crowding.
3. Prep Your Pans
If I want maximum browning, I skip the parchment. But when I’m not in the mood for scrubbing pans later, I line them.
4. Chop the Broccoli
Cut it into small florets. I wash mine in a colander and then let it dry well—wet veggies = soggy roasting.
5. Peel the Butternut Squash
This is the part that makes me wish I’d bought the pre-cut version. Use a Y-peeler to get through the skin, and then slice it in half to scoop out the seeds.
6. Dice It Up
I cut it into ½ to ¾-inch cubes. Try to keep the pieces roughly the same size so they cook evenly.
7. Toss Everything Together
Spread the squash and broccoli onto your pans. Drizzle generously with oil, sprinkle salt, pepper, and thyme, and toss to coat. I usually mix it right on the tray with my hands.
8. Roast Until Golden
Bake for 30 to 45 minutes, flipping the veggies halfway through. I check around the 25-minute mark—broccoli should be getting crisp and squash fork-tender.
Real-Life Variations I Use
- Swap squash for sweet potatoes when that’s what’s in the pantry
- Add chickpeas for a more filling side (they crisp up great!)
- Toss with a bit of maple syrup or balsamic vinegar in the last 5 minutes for a sweet-savory finish
Roasted Broccoli and Butternut Squash
This roasted broccoli and butternut squash dish is one of those simple sides that quietly steals the spotlight. It’s naturally vegan, gluten-free, and low-carb—making it perfect for everything from cozy weeknights to holiday tables. With tender, caramelized squash and crispy-edged broccoli, you get color, texture, and flavor in every bite.
Ingredients
- 1½ pounds butternut squash, peeled and cubed
- 1½ pounds broccoli florets, chopped
- 3 tablespoons avocado oil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F and position two racks—one in the upper third and one in the lower third. This allows for even roasting when using two baking sheets.
- You can line your baking sheets with parchment for easy cleanup, or leave them bare if you’re after maximum browning. Either way works!
- Start with the butternut squash: Peel off the skin using a vegetable or Y-peeler, trim the top, and slice it in half lengthwise. Scoop out the seeds and pulp, then cut into bite-sized cubes.
- Next, prep the broccoli. Use just the florets and chop them into smaller pieces. Give them a quick rinse in a colander and set aside. (You can freeze the stems for soups later!)
- Spread the squash and broccoli out on your baking sheets. Drizzle with avocado oil, then sprinkle on the thyme, salt, and pepper. Use your hands or a spatula to toss everything until evenly coated.
- Roast for 30 to 45 minutes, switching the baking sheets halfway through and giving the veggies a gentle toss. The butternut squash should be soft when pierced with a fork, and the broccoli should be lightly crisp with golden edges.
Notes
- Fridge: Store leftovers in an airtight container for up to 2–3 days.
- To Reheat: Warm in the microwave or in the oven at 350°F until heated through.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 146Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 227mgCarbohydrates 20gFiber 7gSugar 4gProtein 4g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Leftovers & Storage Tips
To Store:
Keep any extras in an airtight container in the fridge. They’ll stay good for 2–3 days.
To Reheat:
Pop them back in the oven at 350°F for 10–15 minutes to bring back the crisp. The microwave works too, but they’ll be softer.
Bonus Tip:
I often turn leftovers into a warm salad with arugula and a lemony dressing. Or toss them into a grain bowl with quinoa or farro and some tahini sauce. It’s the kind of side dish that turns into a full meal the next day without even trying.
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