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
RECIPE CARD
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.
Jessica's Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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!
This sounds exactly like the way I wanna cook it. I’ve never cooked one before, but your recipe sounds the best.
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.
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 you—thanks for giving it a try and letting me know!
The approximate cooking time of 45 minutes is way too short, but so delish when ready .
Loved this way of roasting the butternut squash
Really good recipe. I however used pure maple syrup instead of brown sugar. There was none left. Thank you.
I love hear that there were none left 🙂
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