• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home ยป Recipe Index ยป How To Articles

How to Roast Butternut Squash

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
August 10, 2020
4.87 from 917 votes


Last Updated September 10, 2020 | 99 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe
How to Roast a Butternut Squash Pinterest Collage Image
How to Roast a Butternut Squash Pinterest Collage Image
How to Roast a Butternut Squash Pinterest Collage Image
How to Roast a Butternut Squash Pinterest Collage Image
How to Roast a Butternut Squash Pinterest Collage Image

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.

two whole butternut squash

 

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

Brushing a halved butternut squash with olive oil

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.

Butternut squash in baking pan sprinkled with brown sugar

How to Roast Butternut Squash (Halved)

  1. Preheat oven to 375 degrees F.
  2. Using a large, sturdy knife, cut your butternut squash in half lengthwise.
  3. Scoop out the seeds and stringy bits from each half and discard (or save for roasting).
  4. 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.
  5. Season with salt and pepper and brown sugar (if desired).
  6. Roast in the oven for approximately 45 minutes, or until soft, and fork-tender.
  7. Remove from oven and allow to cool. Scoop flesh from the skin and enjoy plain or in your favorite recipes.

Whole butternut squash halved lengthwise with the seeds scooped out and roasted until tender with butter and maple syrup.

How to Roast Butternut Squash (Cubes)

  1. Preheat oven to 375 degrees F.
  2. Using a large, sturdy knife to cut ends from the butternut squash.
  3.  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.
  4. Cut the squash in half lengthwise.
  5. Scoop out the seeds and stringy bits from each half and discard seeds (or save for roasting).
  6. 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.
  7. Toss with olive oil and season with salt, pepper, and fresh herbs, if desired.
  8. Transfer the butternut squash to a lined baking sheet and roast in the oven for approximately 25 minutes, or until cooked to desired doneness.

cubes of butternut squash on a baking sheet tossed in oil and herbs

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

Roasted cubes of butternut squash on a large baking sheet in a single layer seasoned with fresh herbs.

RECIPE CARD

A close up halved roasted butternut squash that has been roasted in a white dish

How to Roast Butternut Squash

4.87 from 917 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 94 kcal

Ingredients
 
 

  • 1 Butternut squash
  • 2 teaspoon olive oil or melted butter
  • salt + pepper - to taste
  • Brown sugar - if desired
Prevent your screen from going dark

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.

Jessica's Notes

New to butternut squash? Check out my post, All About Butternut Squash: How to Pick, Peel, and Prepare for Cooking
This recipe is for one whole butternut squash cut in half lengthwise with the skin left on and seeds scooped out. Learn how to roast cubed butternut squash in the full post.
(originally posted October 15, 2017, and updated on September 3, 2018)

Nutritional Information

Calories: 94kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 7mg | Potassium: 660mg | Fiber: 3g | Sugar: 4g | Vitamin A: 19930IU | Vitamin C: 39.4mg | Calcium: 90mg | Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

9.3K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Barbara Atkinson says

    February 17, 2025 at 9:14 am

    5 stars
    I’ve been roasting winter squashes like this for years! To make cutting the hard-shelled squash easier, I scrub them first. Then pierce them several times over with a knife or other tool; place on paper towel in the microwave; and zap them for a minute or two. This gets them just soft enough to cut in two without slicing your hand. Scoop out the seeds and season to taste, then bake until done. Enjoy!

    Reply
    • Jan Willeford says

      April 27, 2025 at 5:50 am

      This sounds exactly like the way I wanna cook it. Iโ€™ve never cooked one before, but your recipe sounds the best.

      Reply
  2. Marge says

    February 10, 2025 at 10:33 am

    5 stars
    I ate a delicious roasted butternut squash salad at a well known steakhouse in Houston. I made a version of the salad with the roasted butternut cubes. It worked out really well! Thx.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 10, 2025 at 8:19 pm

      I’m thrilled to hear that you enjoyed creating your own version of the roasted butternut squash salad! It sounds like a delicious adaptation, and I’m glad it turned out well for youโ€”thanks for giving it a try and letting me know!

      Reply
  3. bob says

    February 8, 2025 at 7:12 am

    The approximate cooking time of 45 minutes is way too short, but so delish when ready .

    Reply
  4. Candi Hay says

    January 21, 2025 at 3:50 pm

    5 stars
    Loved this way of roasting the butternut squash

    Reply
  5. Josie Laundrie says

    December 14, 2024 at 7:00 pm

    5 stars
    Really good recipe. I however used pure maple syrup instead of brown sugar. There was none left. Thank you.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      December 14, 2024 at 11:47 pm

      I love hear that there were none left ๐Ÿ™‚

      Reply
  6. Catawba Jim says

    December 2, 2024 at 2:42 pm

    5 stars
    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!!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      December 3, 2024 at 7:51 am

      I am happy to hear you found it great, Jim ๐Ÿ™‚

      Reply
  7. Aliz says

    October 31, 2024 at 3:35 pm

    first time w brown sugar and butter. Yum

    Reply
  8. Beth Gangloff says

    October 20, 2024 at 8:31 am

    Roasting right now with some onions. I’m making soup!

    Reply
  9. Dottie says

    October 3, 2024 at 3:29 am

    5 stars
    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!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      October 3, 2024 at 7:15 am

      I am happy to hear that you loved this recipe, Dottie ๐Ÿ™‚

      Reply
  10. Margaret says

    September 11, 2024 at 3:48 pm

    Trying the roasting now thank you for the suggestions

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.87 from 917 votes (872 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Two beautifully seasoned bone-in pork chops tilted against a pile of mashed potatoes on a white serving plate garnished with chopped parsley. The Best Baked Pork Chops

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe โ€“ How to Make Your Own Acai Bowl

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • Large cast iron pan filled with crispy cooked slices of Idaho potatoes and onion seasoned with garlic powder, salt, and black pepper and garnished with fresh parsley. Best Ever Fried Potatoes and Onions

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • Two glasses filled with prepared and iced Thai iced tea. Thai Iced Tea (Thai Tea)

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

ยฉ 2011 - 2025 The Forked Spoonยฎ LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.