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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 in taste and texture to pumpkins, 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.
Table of Contents
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, 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.
More Butternut Squash Recipes,
- Butternut Squash Lasagna
- Easy 5 Ingredient Herb Roasted Butternut Squash with Pine Nuts
- Sweet Potato Hash
- Thai Pumpkin Curry
- Sweet Potato and Butternut Squash Shepherd’s Pie
- Chicken with Mushrooms and Butternut Squash
- Apple Cinnamon Pork Chops with Butternut Squash
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?
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve cooked or bake a butternut squash but I have eaten it before, now I want to prepare it for my fiancée and myself. I’ll give you a 10 now and if it’s better than I remember I’ll let you know
I made this recipe according to the recipe but I also added apples to it it was a very good recipe
Delicious!
Thanks 4 tasty recipes n ideas!
Squash is delicious in breads, especially with lemon zest. Just puree it in a ninja blender or food processor and use as substitute in recipe for either bannana bread or zuchini bread.
I when I normally cook butternut squash I usually cut it cubed and throw it in my chicken and noodles it is so good also throw in my butter beans or large lima beans it gives the chicken and noodles elegant taste where you don’t even have to have all the noodles which is better for you
Hi Jessica!
I like the butter nut squash recipe’s you have. Like most recipe’s I find interesting and try. I tweek them to my taste. With the butter nut squash. I hadn’t really had it much in my life. But as I’ve gotten older I’ve looked for healthy ways to satisfy my dessert cravings. (Is there such a thing)? Lol
So for me. I mixed pecans, chopped walnuts ,craisins, cinnamon a little nutmeg with a 1/4 stick of butter and a 1/4 cup of brown sugar. I seasoned the squash with cinnamon and a little brown sugar. Then I filled both halves and baked till done. I’m sure other’s have tried this but haven’t found it yet. Anyway, yes it’s not keto friendly so to speak. But I think it’s still healthier than a plate full of cookies, cakes or brownies. I would be interested to know if anyone has or does try it,what they think. My family really loves it.
Thanks .
J
Interesting question from a carb counter. There is a big difference in carbs. wheat carbs are really bad for diabetics. Squash carbs are good stuff and accompanied by lots of other things. Wheat makes insulin go nuts, while squash keeps an even keel. Wheat gluten does nasty stuff to the body. Squash furnishes vitamins and does no harm. If you can, please incorporate gluten free stuff in your recipes. Gluten is responsible for obesity, diabetes, and a myriad of problems infesting America.
Hi Jim,
Here are my gluten-free recipes 🙂
Enjoy!
Jim,
Wheat, rice and other starch carbs all affect diabetics differently. Don’t spread false information.
Each person needs to pay mind to their own body and react according to its needs.
Gluten is not responsible for obesity. Please get your facts right.
I had a friend give me a butternut squash oh my I followed your recipe it was very good
I noticed that the carb count on this squash is 21g but doesn’t give the serving size does that mean the whole squash is 21g? or did you forget to put the serving size up there. I have a Type 1 diabetic grandson who might try this but because we carb count I wouldn’t know exactly how to give him this without the correct carb serving size amount being there. Thanks for correcting this if you can. 🙂
Hi Deborah,
I understand that you are looking to control the volume of carbohydrates. For this recipe, the serving size is one-fourth of a whole, averaged sized, butternut squash. For recipes, in general, size/volume of ingredients like whole butternut squash can vary greatly, thus the note I have below the Nutritional Facts stating: “(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)”
With that said, I think in your case as you need to be precise, you should try a customized recipe nutritional calculator so you can control the volume of ingredients very accurately, and adjust accordingly. Here is an example of one I found with a quick google search, which I have no affiliation with: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This is such a helpful tutorial! Any tips on how to steady the butternut so that it will cut easily?
I am super-clumsy and don’t trust myself to cut a winter squash with a knife, so I end up buying it prepackaged/chopped, like at Trader Joe’s.
Sometimes, this is a nice shortcut, but other times I really do want to cook a whole one, especially because pre-chopping a vegetable too far ahead of time can result in a reduced level of vitamins in the veggie.
Try microwaving the squash whole for 2-4 minutes first. It softens it slightly and makes it much easier to cut or peel. Our church ladies adopted this method as some grew older and less sure of chopping the squash up raw. Make sure to poke it in a few places before putting in the microwave and let it cool a bit before cutting or peeling. You could also slice a thin chunk out of one side to make it sit flat on the cutting board to keep it from rolling when trying to slice or cut in two. Good luck!