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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 split it in half and scooped out the seeds. Butter, brown sugar, salt and peppered the inside. Turned it over and poked slits on the skin side and sprayed with olive oil and actually forgot to turn them back over!
I roasted it and the butter and brown sugar slightly oozed out from the sides onto on the pan and was crunchy like candy. It was AWESOME! I just ate it right out of the skin and scooped leftovers for something, maybe soup or as is. Great and easy and extremely delicious!!
I am happy to hear you found it great, Jim 🙂
first time w brown sugar and butter. Yum
Roasting right now with some onions. I’m making soup!
My first time roasting butternut squash. Loved this recipe! I used olive oil and rosemary while roasting. I drizzled honey just before serving, it was so good!
I am happy to hear that you loved this recipe, Dottie 🙂
Trying the roasting now thank you for the suggestions
Very easy, I have so much from my garden. I cut the ends off, cut in half, took the seeds out. Brushed with Olive oil. Put in the Air Fryer at 400 for 50 minutes. Came out perfect. I will mash with brown sugar , cinnamon and a little nutmeg. So good.
Thanks Sue 😀
I love making butternut squash ravioli. It is a really nice recipe to make peeling the squash, baking it in a 350F or 375F oven until fork tender with Becel or butter, generously sprinkling cinnamon, nutmeg, cloves, and allspice. You can also roast pine nuts at this time. I then let it cool and make a brown butter sage. While it is cooling, I make ravioli dough and let it rest for 20 to 30 minutes. After the dough has rested, it is really easy to roll out the dough into sheets and assemble but putting the dough over the ravioli press, filling each indented ravioli with butternut squash, adding another rolled sheet and pressing it down to seal. Add spices again on top and brush with brown butter sage then bake. Yoy can also refrigerated at this time befire baking and go about enjoying your day.
If you prefer to gently boil the pressed and made ravioli, you skip adding the spices until they are boiled and float to the top, lightly drizzle with the brown butter sage you have prepared, add the spices again and roasted pine nuts and enjoy.
Great recipe
If cutting the butternut squash before cooking is too difficult you can place the whole squash in the microwave for 2 to 3 minutes. It will soften enough to be cut without much effort.
just wondered if anyone else reacts to cutting up this squash with numbness to the skin- hands & fingers???
I do get some weird sensations, but not necessarily numbness.
You may need a sharper knife…thst maybe the problem
I don’t get any reactions at all, you might have a mild allergy.
Sounds like you are just irritating nerves with repetitive movements. Could be a form of carpal tunnel syndrome, or even arthritis, or just overdoing it at the moment. I have arthritis in my right hand, and I wouldn’t even attempt it anymore.
I roast a butternut squash whole at 350 to 400 for an hour depending on the size. I also have sweet potatoes in there at the same time. Not the recipe but I wanted to add this tip because it’s so easy. The hard part is the wait time while the squash cools so you can cut, scoop and de-seed it. Eliminates the hard and sometimes dangerous cutting.
Hi, I had to comment here. After cutting butternut squash MANY times, I developed a rash. My skin felt dry and tight and the skin peeled off. I found out that it is something that happens with butternut squash. Now I am trying to avoid handling raw butternut squash flesh and when I do touch it, Iwash my hands ASAP.
I also get a reaction when working with butternut squash. My easy solution is to wear gloves when peeling or handling the squash. No more reactions!
Yes! I have those sensations, too. Like dry, tightening skin, particularly on my thumbs. Glad you commented on that. I thought something was wrong with me.
Late reply, but yep! It’s called butternut squash dermatitis. I usually roast butternut squash whole like this and peel it after it’s cooked, or wear gloves if the recipe calls for uncooked, peeled squash.