With its vibrant orange flesh and versatile flavor, this roasted butternut squash can be enjoyed as a simple side dish or used in pasta dishes, salads, soups, or delicious fall desserts.
I love cooking with butternut squash. Every fall when it comes into season, I make a ton of recipes with it. Roasting butternut squash is one of my favorite ways to prepare it because I can do so many things with it. I can mash it up like mashed potatoes, make butternut squash bread, use it in sweet casseroles like sweet potatoes, put it in soups, and so much more. And the best part is that it’s so easy to make! I’ve been roasting butternut squash for years, and I wanted to share this super easy method with all of you today.
Roasted Butternut Squash
This easy recipe starts with a whole butternut squash. That’s it! I cut it in half, remove the seeds and strings, and then roast it until tender. That’s all there is to it! The entire process takes about an hour from start to finish, and when I’m done, I have delicious, deeply-flavored roasted squash that I can use in all kinds of recipes!
Why You’ll Love This Butternut Squash Recipe
- Roasted butternut squash is packed with flavor, thanks to the natural sweetness of the squash and the warm savory spices.
- It’s nutritious and packed with vitamins, minerals, and fiber, and it’s a good source of antioxidants and beta-carotene, which has wonderful health benefits.
- It’s so easy to make and can be roasted a few different ways, and cleaning up is a breeze.
Roasted Butternut Squash Ingredients
It only takes 1 simple ingredient to make this recipe. All you need is a butternut squash, and that’s it! It doesn’t get much simpler than that.
- 1 medium butternut squash
How to Roast Butternut Squash
Roasting butternut squash is just as easy as heading to the grocery store to buy your squash. It only takes a few minutes and a few simple steps. You’ll be in and out of the kitchen in no time!
Step 1: Prep
Preheat the oven to 400 degrees and line a cookie sheet with aluminum foil.
Step 2: Prepare the Squash
Carefully cut the squash in half lengthwise and scoop out the seeds and strings. At this point, you can roast the squash as-is or cut it into cubes.
Step 3: Roast the Squash
Spray the foil and the cut side of both squash halves with nonstick cooking spray. Then, place the squash halves cut side down on the baking sheet and bake for 50 minutes.
Step 4: Roasting Cubed Butternut Squash
If you cubed the squash, cut it into 1-inch cubes and toss it with olive oil, salt, and black pepper. Then, spread the cubes onto the baking sheet and roast for 20 to 25 minutes until tender.
Step 5: Cool and Scoop
Remove the squash halves from the oven, let them cool, then scoop out the squash. Puree for soups, desserts, or pasta recipes or leave chunky to use in breads. If you cubed the squash, serve it as a simple side dish, in salads, or in pasta recipes.
How to Cut Butternut Squash
To cut a butternut squash, first cut off the top stem and the bottom end of the squash. Then, carefully cut the squash in half lengthwise with a large, sharp knife. Be VERY careful to cut straight down with even pressure to avoid slipping. Then, simply scoop out the seeds and strings and roast.
Tips for Peeling Butternut Squash
At first glance, butternut squash looks difficult to peel. After all, it has an odd shape, so it’s difficult to make it sit flat on your cutting board. Don’t worry, though, peeling this vegetable is actually very easy to do!
- Cut the stem end and bottom end off of the squash and discard.
- Cut the squash in half where the cylindrical portion meets the bulb.
- Stand the cylindrical portion of the squash, cut side down.
- Peel with a vegetable peeler in even, downward strokes.
- Repeat the process with the bulb portion.
- Sprinkle your squash halves with your favorite herbs before roasting.
- Toss the cubed squash in olive oil, salt, pepper, and your favorite herbs.
- Try tossing the cubed squash in olive oil, cinnamon, and brown sugar.
What to Make with Roasted Butternut Squash
Roasted butternut squash is a highly versatile dish that you can use in tons of recipes. It’s incredibly delicious in:
- Simple roasted cubed squash
- Quick bread
- Pasta sauce
- Pork and beef recipes
- Cakes and cupcakes
Look for a rich tan, dark amber, or orange color with matte skin that’s not shiny. These are the hallmarks of ripe butternut squash.
Both sweet and savory seasonings pair well with butternut squash. Some excellent pairings include:
Use leftover butternut squash in soups, casseroles, desserts, quick breads, or mashed.
There are 2 major ways to roast butternut squash. First, you can cut the squash in half lengthwise, and roast it cut side down. Secondly, you can peel and cubed the squash and then roast it.
If you’re roasting your squash whole, there’s no need to peel the squash. However, if you’re roasting cubed butternut squash, peel it first before cubing the butternut squash.
How to Store Roasted Butternut Squash
Store the roasted squash in an airtight container for up to 3 days in the refrigerator. For longer storage, flash-freeze it for 3 to 4 hours on a baking sheet lined with parchment paper. Then, transfer to an airtight, freezer-safe container and freeze for up to 3 months.
Try This Delicious Butternut Squash Recipe Today
This roasted butternut squash recipe is as easy as it is delicious. With just a few steps and a little baking, you’ll have roasted butternut squash that you can serve as-is or add to all kinds of dishes. If you’re looking for an easy, versatile recipe, this is it. Give it a try, and I know it will become a permanent part of your recipe rotation.
More Delicious Fall Recipes You’ll Enjoy
These Cranberry Pecan Oatmeal Cookies are the perfect holiday cookie recipe that is great for holiday cookie exchange parties, potlucks, or to add to the dessert menu during the holidays.
Roasted Butternut Squash
- 1 butternut squash
Roasting Butternut Squash
- Preheat the oven to 400° and line a cookie sheet with aluminum foil.
- Carefully cut squash in half lengthwise and scoop out the seeds and strings.
- Spray foil with non-stick cooking spray and place squash cut side down on the baking sheet.
- Spray the other side of the squash and roast for 50 minutes.
- Remove from the oven, cool, scoop out squash and puree.
- Use with your favorite desserts, soups, pasta recipes.
Roasting Cubes of Butternut Squash
- Preheat oven to 400°.
- Cut the squash in half and remove the seeds. Cut the flesh into cubes.
- Toss the cubes in a little olive oil, salt, and black pepper, then spread them out onto a baking sheet.
- Roast for 20-25 minutes, or until the squash is tender.
- Use as a simple side dish, in salads, pasta recipes.
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