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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 754 votes


Last Updated September 10, 2020 | 73 Comments

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

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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 754 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 mins
Cook Time 45 mins
Total Time 50 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

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

9.1K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Lynn Jenks says

    October 22, 2022 at 12:30 pm

    5 stars
    just wondered if anyone else reacts to cutting up this squash with numbness to the skin- hands & fingers???

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

      October 23, 2022 at 4:44 am

      I do get some weird sensations, but not necessarily numbness.

      Reply
      • Jo Jo says

        November 3, 2022 at 9:56 am

        You may need a sharper knife…thst maybe the problem

    • Elizabeth says

      October 24, 2022 at 5:12 am

      I don’t get any reactions at all, you might have a mild allergy.

      Reply
    • Beth in OK says

      October 30, 2022 at 5:29 pm

      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.

      Reply
    • Pennsyltuckey says

      November 22, 2022 at 7:23 pm

      5 stars
      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.

      Reply
  2. Janice says

    October 17, 2022 at 6:09 pm

    5 stars
    Sounds delicious

    Reply
  3. Doug Williamson says

    October 11, 2022 at 3:19 pm

    5 stars
    I have made butternut squash for years in this fashion except I put the squash cavity side down with a head of garlic, top sliced off, and a little Lebanese 5 spice sprinkled onto the cut side and into the cavity. Of course I salted the inside and outside. I usually plan on 45 mins, but let it go longer if you need. When it is fork tender, it is done. The cut side down will be slightly carmelized. The garlic will perfume the whole squash and the roasted garlic can be smeared on pieces of toasted baguettes or crusty bread. Yum!

    Reply
    • Michele Kahle says

      October 20, 2022 at 6:16 pm

      Sounds like what I’ll do next time.
      Mine took a little over an hour using this recipe.
      No biggie—I figured it would.

      Reply
  4. Trish says

    October 8, 2022 at 12:52 pm

    5 stars
    Awesome! This time I mashed it with butter! My 2 year old grandson’s favourite! No need for brown sugar.

    Reply
  5. May says

    May 27, 2022 at 4:56 am

    Can you freeze butternut squash.

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

      May 27, 2022 at 7:11 am

      yes

      Reply
  6. Chris says

    March 27, 2022 at 3:24 pm

    Waste of time …followed instructions for roasting halves and after even 50 minutes at 375 the squash was still nearly as hard as it was when it went in. I had to throw what I could get out of the skin into the pot with the liquids and cook it there until it was soft enough to blend into the soup. This also led to wasting some of the squash since I had to cut away the skin instead of scooping out the flesh.

    Reply
    • Douglas Williamson says

      October 11, 2022 at 3:22 pm

      Wow! Were you cooking the squash uncut? This has been a never-fail for me. Don’t give up!

      Reply
      • Douglas Williamson says

        October 11, 2022 at 3:25 pm

        5 stars
        …..also, was the squash ripe?

  7. Pip says

    January 21, 2022 at 1:09 pm

    5 stars
    I’ve made something similar and just put it straight into soup in the past, but I just basically copied this exactly and I can’t believe just how good it is just by itself – had to stop myself standing and eating it all straight out the over hahaha – amazing 🙌

    Reply
  8. Grace says

    December 29, 2021 at 4:09 pm

    45 minutes was insufficient time to cook the squash (cut side up). Other recipes call for 1.5 hours.

    Reply
    • Sandy says

      January 26, 2022 at 9:14 pm

      50 minutes at 400 was perfect for me. I loved it. Probably depends on the size of the squash and accuracy of oven temperature.

      Reply
      • Michael says

        September 25, 2022 at 8:29 am

        4 stars
        Also depends on starting temp of squash. If it comes straight out of refrigerator it will take forever.

    • Sandy says

      January 26, 2022 at 9:15 pm

      5 stars
      Instead of brown sugar, I sprinkled cinnamon after it was cooked. Divine.

      Reply
    • Beth in OK says

      October 30, 2022 at 5:31 pm

      5 stars
      I had to bump it up to 400 degrees and cook for over an hour.

      Reply
    • Candy Evans says

      November 6, 2022 at 9:12 am

      I always cooked my butternut squash cut side down. What’s the difference?

      Reply
  9. Sandra Langstaff says

    December 22, 2021 at 4:35 pm

    Hello, just letting you know that you wrote ‘kin’ instead of ‘skin’ in your recipe instructions.

    Reply
  10. John W Pawlik says

    December 22, 2021 at 2:02 pm

    5 stars
    Butternut squash is my favorite fruit/vegetable. I always thought of it as dessert with dinner. I always either made it as above or peeled, cut up and boiled and mashed like mashed potatoes. I always added butter and brown sugar to either. Walnuts were added for a special treat. I just did it differently for a change and put some honey instead of brown sugar on it. Very good and it was a big hit with the Mrs. who is not the biggest vegetable fan. ( worse than the kids)

    Reply
  11. Patricia says

    November 24, 2021 at 2:30 pm

    5 stars
    What is average time to roast squash (halved in oven) at 400 degrees to get soft? ALso, should you cover with foil?

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

      November 25, 2021 at 8:04 am

      The recipe above calls for roasting a half butternut squash in the oven at 375 for approximately 45 minutes until soft and tender with a fork 🙂

      Reply
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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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