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A close up halved roasted butternut squash that has been roasted in a white dish
4.87 from 333 votes

How to Roast Butternut Squash

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.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 4 servings
Calories: 94kcal


  • 1 Butternut squash
  • 2 tsp olive oil or melted butter
  • salt + pepper to taste
  • Brown sugar if desired


  • 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.


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)


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
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