This post may contain affiliate links. Please read our disclosure policy.
Learning How to Roast Butternut Squash is quick and easy. Delicious served as a side or tossed in and among all your favorite fall recipes, Butternut Squash is a fall must-have and an easy substitute for pumpkin. Learn how to cook acorn squash and spaghetti squash in these other easy to follow posts.
Every year around this time I go a little butternut squash crazy. Autumn is just around the corner and this must-have fall and winter vegetable somehow manages to sneak its way onto every meal plan.
Given that the season of the squash is just around the corner, I thought I would kick it off with a back-to-the-basics post. After all, sometimes I forget that it’s the how-to recipes that are most needed. Besides, with so many Butternut Squash Recipes already on this little blog of mine, I figured I should show you How to Roast Butternut Squash, too.
Roasting butternut squash is super easy and definitely worth the extra time. Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it’s smaller). I often use the two interchangeably in recipes if I don’t have one or the other in the house and don’t feel like running to the market.
Reasons to Love Butternut Squash
- Butternut squash is loaded with vitamin A, potassium, fiber, and magnesium.
- They can be steamed, sautéed, roasted, toasted, boiled, mashed, pureed, stuffed, twice-baked…
- Which means they are incredibly versatile. Delicious in sweet pies or savory stews, butternut squash is just that good.
- They’re easy to find! And, oftentimes, easy to plant in your very own backyard (although don’t ask me about that last part yet, I’m still working on my green thumb).
New to butternut squash? Check out my post, All About Butternut Squash: How to Pick, Peel, and Prepare for Cooking
What You Need to Roast Butternut Squash
Butternut squash can be roasted halved, in slices or cubed. Depending on the type of recipe you plan to prepare will determine how you want to roast your squash.
In any case, in order to roast butternut squash, you will need an oven, a baking sheet (or two) or baking dish (like the one shown below), and a large sharp knife. If you plan to roast your butternut squash in small cubes then you will also need a paring knife or a high-quality vegetable peeler to slice away the tough skin from the squash.
You will also need the following ingredients:
- Butternut squash
- Olive oil or Butter
For added flavor, try adding one (or a few) of the following:
- Salt and Black pepper
- Fresh herbs (thyme or rosemary)
- Brown sugar
- Maple syrup
- Cinnamon or Nutmeg
- Cayenne powder
How to Pick the Best Butternut Squash
Much like the acorn squash and spaghetti squash, it’s important to look for butternut squash that is heavy for its size. It doesn’t need to be the biggest one, but one that is solid and heavy is a must. You’ll often find me standing at the market picking up all the butternut squash seeing how their weight compares.
Look for squash with a nice beige-ish color. Surface scratches and imperfections are normal, but deep scratching, cuts, or soft spots are not.
Keep your butternut squash in a cool, dry place for up to two weeks until ready to cook.
How to Roast Butternut Squash (Halved)
- Preheat oven to 375 degrees F.
- Using a large, sturdy knife, cut your butternut squash in half lengthwise.
- Scoop out the seeds and stringy bits from each half and discard (or save for roasting).
- Transfer the butternut squash, cut-side up into a baking dish and brush with olive oil or melted butter, coating the entire surface of the squash.
- Season with salt and pepper and brown sugar (if desired).
- Roast in the oven for approximately 45 minutes, or until soft, and fork-tender.
- Remove from oven and allow to cool. Scoop flesh from the skin and enjoy plain or in your favorite recipes.
How to Roast Butternut Squash (Cubes)
- Preheat oven to 375 degrees F.
- Using a large, sturdy knife to cut ends from the butternut squash.
- Use a vegetable peeler to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the vegetable peeler in the other.
- Cut the squash in half lengthwise.
- Scoop out the seeds and stringy bits from each half and discard seeds (or save for roasting).
- Flip each half over so that it is cut-side-down and cut the squash into slices. Depending on the size needed for the recipe being prepared, cut the slices into small half-inch to one-inch cubes and transfer to a large mixing bowl.
- Toss with olive oil and season with salt, pepper, and fresh herbs, if desired.
- Transfer the butternut squash to a lined baking sheet and roast in the oven for approximately 25 minutes, or until cooked to desired doneness.
If you try cooking this butternut squash recipe, please leave me a comment and let me know! I would also love to hear your favorite way to eat butternut squash- do you enjoy it plain, with cinnamon and butter, blended in soup, or covered in sauce?
More Butternut Squash Recipes,
- Butternut Squash Chia Pudding
- Butternut Squash, Zucchini, and Spinach Lasagna
- Easy 5 Ingredient Herb Roasted Butternut Squash with Pine Nuts
- Sweet Potato + Butternut Squash Hash with Feta and Poached Egg
- Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken
- Sweet Potato and Butternut Squash Shepherd’s Pie
- Chicken with Mushrooms and Butternut Squash
- Apple Cinnamon Pork Chops with Butternut Squash
How to Roast Butternut Squash
Ingredients
- 1 Butternut squash
- 2 teaspoon olive oil or melted butter
- salt + pepper, to taste
- Brown sugar, if desired
Instructions
- Preheat oven to 375 degrees F.
- Using a large sturdy knife, cut your butternut squash in half lengthwise.
- Scoop out the seeds and stringy bits with a spoon and discard or save for later (if you're planning on roasting them).
- Transfer the butternut squash, cut-side-up into a baking dish and brush with olive oil or melted butter, coating the entire surface of the squash.
- Season with salt and pepper and brown sugar (if desired).
- Roast in the oven for approximately 45 minutes, or until soft, and fork-tender.
- Remove from oven and allow to cool. Scoop flesh from the kin and enjoy plain or in your favorite recipes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am an old farmer, I have been roasting Butternut and acorn squash for years So much easier than peeling lol
I completely agree Terry 🙂
Try this: microwave whole squash about 3 min. Makes it easier to cut…put a 1/2 Lb Jimmy Dean original sausage in eachn hollow(after cleaning out the seeds), and kinda flatten sausage over the flat part of squash, also. put a little brn. sugar on rest of squash around sausage, and tightly seal each in a foil wrap and put into 9 x 13. Roast at 400 for 1 1/2 hrs. Whole family LOVES.
Sounds awesome I’ll try it thank you
Trying now! From a busy mama – Thank you!
Easy yummy. I put springs of rosemary to infuse flavor.
I roast winter squash every year but for some reason, I need a refresher on how to do it EVERY YEAR. This recipe works perfectly. Thanks!
To keep the squash stable, I slice about an inch off the botton(horizontal) to roast whole or to cube. It works well with other veggies and fruits.
Thanks for the great reciepes and tips !
Turned out perfect at our pre-Thanksgiving get together last night!
This roasted butternut squash is a scrumptious experience that is hard to forget healthy and full of flavor this is the perfect thing to enjoy while on your paleo diet!
Can I just bake it whole? Not cut in half? Poke a few holes with a sharp knife or fork, to let the steam out.
Hi Tova,
I have never tried to cook butternut squash that way, so I cannot recommend it as I don’t know for sure how it will turn out.
I just cut it in half lengthwise and then scoop out the seeds… I leave the skin on as the squash is easier for me to scoop out once cooked.
Tova, followed the directions and it turned out great!
Butternut squash cooks nicely in my instant pot.
I absolutely loved this recipe. Thanks for sharing. The first time I made it, the squash was soft, buttery and delicious. The second time, the meat turned out a little stringy. Did I do something wrong?