The easiest recipe for roasted butternut squash (no peeling required)! Enjoy as a side dish, add to salads, use in soups, pasta sauces, etc.
How to Roast Butternut Squash
Everyone needs a back pocket recipe for whole roasted butternut squash because it’s one of the easiest and most versatile dishes to prepare. With minimal effort, you’ll get beautifully caramelized, tender squash that’s perfect for a variety of meals. Roast them whole, then slice or scoop them out and use them as a side, mash them for soup, or use them in salads, grain bowls, and even tacos. The squash’s natural sweetness intensifies during roasting, creating a flavorful and nutritious base packed with vitamins, fiber and earthy goodness. Plus, there’s no need to peel or fuss. Just bake and enjoy!
And if you need instructions on how to prepare other winter squash, we also have recipes for Roasted Acorn Squash with Brown Sugar, Roasted Spaghetti Squash, and Honeynut Squash with Maple and Pecans.
Everyone Needs a Back Pocket Recipe for Roasting a Whole Butternut Squash
I love cooking and this is the season when you can enjoy the best taste and price. Butternut squash is currently in season and available fresh at farmers markets and supermarkets. Have you ever bought a whole butternut squash and wondered what to do with it? This is a recipe I always use when I want to prepare a meal. It’s easy, versatile, and perfect for adding to a variety of meals throughout the week.
- easy: No need to peel!
- variable: There are several ways to use roasted butternut squash halves. I’ve included the idea in the recipe below.
- Nutritional value: Butternut squash is a great addition to any meal. It is rich in fiber, antioxidants, potassium, magnesium and vitamins A, C and E.
- Dietary Restrictions: Vegetarian, Vegan, Gluten Free, Weight Watchers Friendly, High Fiber, Dairy Free, Anti-inflammatory.
I would love to see if you make this oven roasted butternut squash recipe. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What you need
This simple roasted butternut squash recipe uses only 4 ingredients, 3 of which are pantry staples! The recipe card below provides exact measurements.
- Butternut Squash: Cut the pumpkin in half and scoop out the seeds. (If you’re having a hard time, check out these easy tips for chopping butternut squash.)
- extra virgin olive oil It prevents the pumpkin from drying out and improves its flavor.
- seasoning: Keep it simple with kosher salt and pepper.
How to Roast Butternut Squash
After preparing the squash, the rest of the cooking time is hands-off. Find full instructions in the recipe card below.
- Prepare the squash: Rub the flesh of the squash halves with oil and sprinkle with salt and pepper. Place squash cut-side down on a greased rimmed baking sheet.
- How long does it take to roast a butternut squash in half: Roast butternut squash at 425°F for 40 to 45 minutes, until you can easily pierce it with a fork.
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- condiment: Add other spices like cinnamon, cumin, or chili powder.
- oil: Avocado or coconut oil also works.
How to Serve Roasted Butternut Squash
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Roasted butternut squash can be stored in the refrigerator for up to 4 days. To reheat, air fry, microwave, or bake in the oven.
FAQ
If you’re dicing butternut squash, you’ll need to peel it first. But when roasting
Butternut squash halves, do not peel. That’s why I think this method is the easiest. The skin remains intact on the squash.
You can do it either way, but I prefer to place it cut side down (i.e. skin facing up).
More Butternut Squash Recipes You’ll Love
produce: 8 night soil
Serving Size: 3 /4 cups (enough)
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Preheat oven to 425F. Spray a large sheet pan with oil.
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Rub the flesh of the squash halves with olive oil and season with salt and pepper. Place the squash halves, cut sides down, on a rimmed sheet pan. Bake until flesh can be easily pierced with a fork, about 40 to 45 minutes.
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Scoop it out and serve.
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You can dice it, season with salt and serve with a little butter and maple syrup, mash it instead of mashed potatoes, puree it, add it to salads, or turn it into butternut squash soup or a butternut squash sauce for pasta.
Last step:
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clothing material: 3 /4 cups (enough), calorie: 78.5 calorie, carbohydrate: 16.5 g, protein: 1.5 g, province: 2 g, Saturated Fat: 0.5 g, sodium: 75.5 mg, fiber: 3 g, sugar: 3 g
