Roasted Butternut Squash with Creamy Sauce
on Sep 24, 2021, Updated Oct 30, 2024
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This is a terrific autumnal or holiday side dish and a fabulous way to show off roasted butternut squash.
A butternut squash dish is never the wrong idea for a fall menu or a holiday spread. This butternut squash with cream sauce recipe is a terrific side dish for either, and the sauce can be made a couple of days ahead of time, which is very helpful when entertaining.
Serve this with Herbed Boneless Leg of Lamb with Mustard Crust and Fennel and Endive Salad for a celebratory cold-weather meal. You could also turn this side into a main course, topping it off with Roasted Chickpeas and Toasted Pumpkin Seeds.
Table of Contents
A simple creamy dressing elevates a roasted butternut squash side dish with hardly any extra work. Terrific for autumn dinners and holiday menus!
Ingredients
- Butternut squash – The star of our show! This sweet winter squash can be cut fresh for this dish, or you can buy pre-cubed squash.
- Unsalted butter
- Brown sugar – Butternut squash contains a natural sweetness, and brown sugar plays it up in a beautiful way.
- Sour cream – I love the tang that sour cream provides in this creamy sauce.
- Extra-virgin olive oil
- Fresh lemon juice and rice vinegar – The acidity of fresh lemon juice and vinegar balances out the richness of the sauce and the earthiness of the squash.
- Shallots – Freshly diced shallots provide a bit of a bite to the creamy sauce.
- Fresh parsley or chervil – Nothing perks up a dish like a final sprinkle of fresh herbs.
How to Make Roasted Butternut Squash with Creamy Sauce
- Prep and season the squash: Preheat the oven to 400 degrees. Place the squash on a rimmed baking sheet, drizzle over the melted butter, sprinkle over the sugar, season with salt and pepper, and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible.
- Roast the butternut squash: Roast for about 25 minutes until tender and lightly browned on the bottom.
- Mix up the creamy sauce: In a small bowl or container, combine the sour cream, olive oil, lemon juice, rice vinegar, shallots, salt, and pepper.
- Cool and serve: Once the squash is roasted, let it cool slightly for 5 to 10 minutes. Transfer to a serving dish and drizzle over the dressing. Sprinkle with the herbs and serve immediately.
FAQs
Most days, I peel and cube my own squash, which I like the best because the color is usually brighter and the vegetable is freshest. But believe you me, I do not snootily pass by packages of pre-cut winter squash when I am in a hurry or feeding a large crowd. I haven’t ever bought pre-chopped onions (not judging, just saying), but precut squash is a shortcut I can easily get behind.
This dish calls for squash that is peeled, seeded, and cubed. My favorite way to get this done quickly is to first peel the squash, then use a heavy knife to slice off the top and bottom of the squash. Then, holding the squash on its now-flat bottom, slice it the long way (aka hotdog style). From there, you can scoop out the seeds and cube your squash as you would any vegetable. Find a more in-depth guide (with pictures!) on how to peel and cut up squash here.
I don’t. But as always, use your own discretion. Remember to keep any pre-cut squash refrigerated until you decide to use it.
Make-Ahead Butternut Squash
I like to let the squash cool slightly before drizzling with the dressing so the dressing doesn’t just immediately melt right into the squash. In fact, you should also consider letting the squash cool to just warm or even room temperature before dressing it. It makes for an interesting make-ahead side dish that way.
Variations
- Try this sauce over other roasted vegetables.
- Try topping the whole thing with torn fresh mint leaves and pomegranate ariels, which was possibly my favorite version of this dish. Apologies for not having a photo — trust me, it’s gorgeous and delicious.
What to Serve With Roasted Butternut Squash
More Butternut Squash Recipes
- Indian Butternut Squash-Carrot Soup
- Moroccan Lamb and Butternut Squash Stew
- Butternut Squash Casserole
- Butternut Squash and White Bean Ragout
- Roasted Butternut Squash
- Roasted Butternut Squash and Fennel Soup
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Roasted Butternut Squash with Creamy Sauce
Ingredients
- 1 large butternut squash (peeled, seeded and cubed)
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon brown sugar
- Kosher salt and freshly ground black pepper (to taste)
- 3 tablespoons sour cream
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 1 shallot (minced; about 2 tablespoons)
- Chopped fresh parley or chervil (to serve)
Instructions
- Preheat the oven to 400 F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, sprinkle over the sugar, season with salt and pepper, and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 25 minutes until tender and lightly browned on the bottom.
- Meanwhile, make the sauce: In a small bowl or container, combine the sour cream, olive oil, lemon juice, rice vinegar, shallots, salt, and pepper.
- When the squash is roasted, let it cool slightly for 5 to 10 minutes. Transfer to a serving dish and drizzle over the dressing. Sprinkle with the herbs and serve immediately.
Notes
- I like to let the squash cool slightly before drizzling with the dressing so the dressing doesn’t just immediately melt right into the squash. In fact, you should also consider letting the squash cool to just warm or even room temperature before dressing it. It makes for an interesting make-ahead side dish that way.
- I have also served this with the sauce and torn fresh mint leaves and pomegranate ariels which was possibly my favorite version of this dish. Apologies for not having a photo — but trust me, it’s gorgeous and delicious.
