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Home » How To: » How to Roast Butternut Squash

How to Roast Butternut Squash

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 10, 2020
4.82 from 762 votes


Last Updated September 10, 2020 | 73 Comments

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

9.2K shares
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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 BUTTERNUT SQUASH, 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
  • Arugula Salad with Beluga Lentils, Butternut Squash, and Grapes
  • Sweet Potato and Butternut Squash Shepherd’s Pie
  • Chicken with Mushrooms and Butternut Squash
  • Apple Cinnamon Pork Chops with Butternut Squash

DON’T FORGET TO PIN HOW TO ROAST BUTTERNUT SQUASH AND USE IN ALL YOUR FAVORITE BUTTERNUT SQUASH RECIPES.

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

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

How to Roast Butternut Squash

4.82 from 762 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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
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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.)

Keyword how to peel butternut squash, how to roast butternut squash
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

Profile photo of chef Jessica Randhawa of The Forked Spoon

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.

9.2K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

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. Shei says

    November 12, 2021 at 11:44 am

    5 stars
    Awesome recipe. My whole family totally enjoyed this delicious dish.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 12, 2021 at 11:45 am

      Thanks for the awesome feedback and rating Shei 🙂

      Reply
  2. Lori says

    October 27, 2021 at 2:23 pm

    5 stars
    Thank you. First time I ever made it. My husband loved it and said it was cooked perfect.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 27, 2021 at 4:33 pm

      Thanks for the perfect feedback and rating Lori 🙂

      Reply
  3. Nancy says

    October 6, 2021 at 12:40 pm

    5 stars
    I like to lightly sprinkle on dried orange peal, pumpkin pie spice, and ground cloves in addition to the butter, brown sugar, and other spices mentioned. It’s delicious. BONUS: My house smells like Autumn heaven. You can also add pecans or walnuts to the scooped out section and cover with a slice of cheddar or American cheese.

    Reply
  4. Les says

    September 26, 2021 at 6:03 pm

    5 stars
    It’s absolutely delish

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 27, 2021 at 9:32 am

      Thanks for the delish review and rating Les 🙂

      Reply
  5. Gina says

    September 17, 2021 at 11:39 am

    5 stars
    I followed the recipe exactly, It was very yummy…..

    Reply
  6. Tina Pace says

    March 8, 2021 at 4:40 pm

    I love butternut, it’s so simple but taste so good.

    Reply
  7. Carlos says

    January 2, 2021 at 11:11 am

    5 stars
    was delicious

    Reply
  8. Karen says

    December 24, 2020 at 6:56 am

    5 stars
    Excellent way to make squash!! Easy and it is delicious!!

    Reply
  9. Marie says

    December 18, 2020 at 3:12 am

    I like to add roasted squash to pre-made butternut squash ravioli with a brown butter infused with sage.

    Reply
    • Marilyn says

      June 15, 2021 at 1:51 pm

      Someone just forwarded me your recipe and it sounds yummy. You asked if someone has different recipes, well here goes:

      Firstly I do not peel my butternut squash or any squashes except spaghetti squash (I feel that it cooks to a soft enough texture when I make it).

      1 unpeeled cubed butternut squash
      1 red or sweet onion cut in large cubes
      1-2 unpeeled cubed firm apples (not delicious or Macintosh)

      1-Set oven to 425°
      2-spray a large cookie sheet with cooking spray or use a bit of olive oil
      3-spread the three above ingredients on the cookie sheet in a single layer
      4-sprinkle liberally with cinnamon and either a light drizzle of olive oil or spray again with cooking spray.
      5-mix all the ingredients so they are combined and spread again in a single layer on the cookie sheet.
      6-roast for 25 minutes and flip them around a bit and roast for another 10 or 15 minutes
      7-Enjoy it is very very yummy!

      Reply
      • Kelly says

        September 20, 2021 at 3:49 pm

        5 stars
        Wow, that sounds good! Maybe sprinkle with some toasted pecans too? 😋

  10. Sherry says

    December 2, 2020 at 7:12 pm

    5 stars
    I just tried it. It was a big squash so it took over an hour in a convection oven at 375 degrees but it was nice and soft and easy to scoop out after cooling. I make acorn squash like this all of the time but I don’t make butternut too often as it is so big but I love the taste. Thank you so much!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 2, 2020 at 7:41 pm

      I am glad you enjoyed the taste Sherry 🙂

      Reply
  11. Terry says

    November 22, 2020 at 8:16 am

    I am an old farmer, I have been roasting Butternut and acorn squash for years So much easier than peeling lol

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 22, 2020 at 9:33 am

      I completely agree Terry 🙂

      Reply
  12. Theresa Jankowski says

    November 17, 2020 at 11:02 am

    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.

    Reply
    • Terry says

      November 22, 2020 at 8:18 am

      Sounds awesome I’ll try it thank you

      Reply
    • Debbie says

      March 2, 2021 at 11:37 am

      Trying now! From a busy mama – Thank you!

      Reply
  13. Anne says

    October 4, 2020 at 1:17 pm

    5 stars
    Easy yummy. I put springs of rosemary to infuse flavor.

    Reply
  14. Kate L says

    September 24, 2020 at 6:20 am

    5 stars
    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!

    Reply
  15. Gail says

    July 24, 2020 at 6:42 pm

    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 !

    Reply
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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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