The easiest roast recipe butternut squash (no peeling needed)! Enjoy as a side dish, add to salad, turn into soup, pasta sauce, and more.
How to Roast Butternut Squash
Everyone needs a pocket recipe for Whole Roasted Butternut Squash because it’s one of the easiest and most versatile dishes to make. With minimal effort, you get a beautifully caramelized, tender pumpkin that’s perfect for so many dishes. Roast it whole and then slice or scoop it up to serve as a side dish, puree it into soups, or use it in salads, grain bowls, and even tacos. Pumpkin’s natural sweetness is enhanced during roasting, making it a flavorful and nutritious base that’s full of vitamins, fiber, and earthy goodness. Plus, no peeling or fussing is required – just bake and enjoy!
And if you need instructions for making other winter squashes, I also have recipes for Roasted acorn squash with brown sugar, Roasted Spaghetti Squashand Maple Pecan Honey Squash.
Everyone needs a recipe for roasting a whole butternut squash
I love cooking is the season for the best flavors and prices. Pumpkin is currently in season and available fresh at farmers markets and supermarkets. Have you ever bought a whole butternut squash and weren’t sure what to do with it? This is my go-to recipe when I want to make a meal. It’s easy, versatile and perfect for adding to different meals throughout the week.
- Easy: No need to whiten it!
- Flexible: There are many ways to use these roasted pumpkin halves. I’ve included recipe ideas below.
- Nutritional: Butternut squash is an excellent addition to any dish. It is high in fiber, antioxidants, potassium, magnesium and vitamins A, C and E.
- Dietary restrictions: that’s it vegetarian, vegan, gluten free, Suitable for weight watchers, rich in fiber, no dairy productsand anti-inflammatory.
If you make this recipe for Roasted Butternut Squash, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!
What will you need?
This easy Roasted Butternut Squash recipe has only 4 ingredients and 3 are pantry staples! The recipe card below provides the exact measurements.
- Butternut Squash: Cut the pumpkin in half and scoop out the seeds. (See mine easy tip for cutting butternut squash if you find it difficult.)
- Extra virgin olive oil it keeps the pumpkin from drying out and improves the flavor.
- Seasoning: Keep it simple with kosher salt and pepper.
How to Roast Butternut Squash
Once you’ve prepared the squash, the rest of the cooking time is free. Find full instructions in the recipe card below.
- Prepare the pumpkin: Rub the flesh of the pumpkin halves with oil and sprinkle with salt and pepper. Place the squash, cut side down, on a baking sheet sprayed with butter.
- How long to bake butternut squash halves: Roast butternut squash at 425°F for 40 to 45 minutes, until you can easily pierce the flesh with a fork.
Variations
- spices: Add other spices such as cinnamon, cumin or chili powder.
- Oil: Avocado or coconut oil will also work.
How to Serve Roasted Butternut Squash
Storage
Roasted butternut squash can be refrigerated for up to 4 days. To reheat it, air fry, microwave or bake in the oven.
FAQ
If you are dicing a butternut squash, you need to peel it first. However, if you bake
butternut squash halves, do not peel. That’s why I find this the easiest method. The skin will keep the pumpkin intact.
You can do it either way, but I prefer to put it cut side down (ie skin side up).
More Butternut Squash Recipes You’ll Love
Production: 8 portions
Serving Size: 3 /4 cup (generous)
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Preheat oven to 425F. Spray a large pan with oil.
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Rub the flesh of the pumpkin halves with olive oil and season with salt and pepper. Place the squash halves cut side down on a rimmed baking sheet. Bake until you can easily pierce the meat with a fork, about 40 to 45 minutes.
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Take it out and serve.
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This can be diced and seasoned with more salt and served with a little butter and maple syrup, mashed instead of mashed potatoes, pureed, added to salads or turned into pumpkin soup or pumpkin sauce for pasta.
Last step:
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Serving: 3 /4 cup (generous), Calories: 78.5 kcal, Carbohydrates: 16.5 g, Protein: 1.5 g, fats: 2 g, Saturated fats: 0.5 g, sodium: 75.5 mg, Fibers: 3 g, sugar: 3 g
