Roasted Butternut Squash with Red Onions, Bacon, and Parmesan is an easy one-sheet-pan side that highlights fall flavors. Roasting brings out the natural sweetness of the squash and onions, while crisp bacon and salty Parmesan add savory contrast. This straightforward recipe is great for weeknights, holiday dinners, or any time you want a hearty, seasonal vegetable side.
Roasted Butternut Squash with Bacon, Parmesan
Roasted butternut squash is a fall favorite. When roasted with red onion, a light coating of olive oil, and a sprinkle of salt and pepper, the vegetables develop caramelized edges and rich flavor. Adding chopped bacon partway through roasting keeps it crisp while allowing the bacon fat to mingle with the squash. Finish with freshly grated Parmesan and chopped parsley for brightness and savory depth. For a faster start, use pre-peeled, pre-cubed squash from the grocery store to cut prep time.
Do I need to peel butternut squash before roasting?
Yes. Butternut squash skin is relatively thick, so peeling is recommended before cubing and roasting. A helpful trick is to microwave the whole squash for a few minutes to soften the skin slightly; this makes peeling and cutting much easier and safer. If you prefer to save time, buy pre-peeled, cubed squash from the store.
Roasted Butternut Squash Ingredients
- Butternut squash: 20 ounces peeled and cubed (about 2 cups).
- Red onion: 1 small, cut into 1-inch wedges (a yellow onion is a fine substitute).
- Extra-virgin olive oil: about 1½ tablespoons to coat the vegetables.
- Kosher salt and freshly ground black pepper: to taste.
- Bacon: 2 slices center-cut, chopped.
- Parmesan cheese: ¼ cup freshly grated, divided.
- Italian parsley: chopped, for garnish (or swap with sage, thyme, or chives).
How to Cook Butternut Squash
- Preheat and prep: Set the oven to 400°F (205°C). Lightly oil a large sheet pan or line it with foil for easier cleanup, then spray or brush with a little oil.
- Toss the vegetables: In a large bowl, combine the cubed squash and onion wedges. Drizzle with the olive oil, add kosher salt and freshly ground pepper, and toss to coat evenly.
- Roast the vegetables: Spread the squash and onions in a single layer on the prepared sheet pan. Roast for 20 minutes so the squash starts to soften and the edges begin to caramelize.
- Add bacon and some cheese: Remove the sheet pan from the oven and sprinkle the chopped bacon and 2 tablespoons of the Parmesan over the vegetables. Gently toss with a spatula to redistribute everything so the bacon is mixed in.
- Finish roasting: Return the pan to the oven and roast another 20 minutes, until the squash is tender and golden and the bacon is crisp.
- Garnish and serve: Remove from the oven, sprinkle with the remaining Parmesan, and garnish with chopped parsley. Serve warm as a side dish.
Notes, Variations, and Serving Suggestions
This recipe is flexible and forgiving. Try these ideas to adapt it to your preferences:
- Vegetarian option: Omit the bacon and toss in a handful of toasted walnuts or pecans for crunch, or add a few spoonfuls of cooked chickpeas for protein.
- Herbs and spices: Swap parsley for sage or thyme, or add a pinch of smoked paprika or ground cumin for a different flavor profile.
- Cheese alternatives: If you prefer a milder cheese, use Pecorino Romano or a light sprinkle of crumbled feta just before serving.
- Air fryer: If using an air fryer, work in batches and adjust cooking time—air frying will speed up browning and crisp the edges more quickly.
- Serving ideas: Serve alongside roasted chicken or pork, add to a grain bowl with quinoa or farro, or enjoy as part of a holiday spread with roasted Brussels sprouts and mashed potatoes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 350°F (175°C) oven or in a skillet over medium heat to retain some of the roasted texture. Avoid microwaving if you want to keep the edges crisp.
Nutrition (per serving)
Serving size: about 3/4 cup. Approximate values per serving: Calories 158; Carbohydrates 19 g; Protein 5 g; Fat 8 g; Fiber 3 g; Sodium 460 mg; Sugar 4 g.
Instructions Summary
- Preheat oven to 400°F and prepare a sheet pan with oil or foil.
- Toss 20 ounces peeled and cubed butternut squash and one small red onion (cut into wedges) with 1½ tablespoons olive oil, 1 teaspoon kosher salt, and freshly ground black pepper.
- Spread in a single layer and roast 20 minutes.
- Add 2 chopped slices of center-cut bacon and 2 tablespoons of Parmesan, toss, and roast 20 more minutes.
- Sprinkle with remaining Parmesan and chopped parsley before serving.
If you try this roasted butternut squash, consider leaving a note about any tweaks you made or ingredients you substituted — it helps others get inspired and find the best version for their tastes.