This Oven Roasted Butternut Squash recipe will show you how to make roasted butternut squash halves perfectly every single time. Squash makes a delicious roasted vegetable side dish, or it can be used in everything from soups, pastas, salads, and more.
If you want to try a different squash, you can follow this recipe for for Roasted Acorn Squash which is roughly the same method and also delicious.
Oven Roasted Butternut Squash
Learning how to roast butternut squash will open up a new world of fall recipes. Not only does baked butternut squash make an amazing simple side dish, it can also be used in so many different recipes. Butternut squash soup is the first thing to come to mind, but you can also add to casseroles, pasta, salads, burrito bowls—even pizza!
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This recipe is simple—drizzled with olive oil and simply seasoned with salt and pepper so that the creamy, buttery squash flavor can really shine through. Feel free to add other herbs and spices as desired, including cinnamon, cumin, parsley, or even maple syrup or brown sugar.
What To Do with Roasted Butternut Squash
If you don’t plan on eating your roasted squash as its own simple side dish, here are a few of my favorite ideas:
- Soup. Butternut squash soup is a fall favorite. Try this Creamy Curry Squash Soup, Roasted Acorn Squash Soup (but substitute butternut squash), or even add it to this Green Chili chicken Enchilada Soup.
- Casseroles. Roasted squash would work great in this Sweet Potato Casserole with a crunchy pecan topping, or added to veggie lasagna.
- Pasta. Add it to a fall-inspired pasta such as Cheesy Stuffed Pasta, Baked Ziti, or even Baked Mac and Cheese.
- Pie. Try out your favorite pumpkin pie recipe using butternut squash!
- Salads. Dice your roasted squash and toss it into any green salad. I particularly love it in a green salad with chicken, pine nuts, feta cheese, and a simple balsamic vinaigrette like this Fall Harvest Salad.
- Burrito Bowls. For a little fall flavor and extra veggie goodness, try adding roasted squash to your next burrito bowl.
Ingredients You Will Need
- Butternut Squash – choose firm, similarly sized butternut squash. You could also substitute acorn squash or spaghetti squash.
- Olive Oil – extra virgin olive oil or avocado oil work great.
- Salt and Pepper
How to Roast Butternut Squash
- Prepare the squash. Using a sharp knife, cut the squash in half lengthwise and scoop out the seeds with a large metal spoon. Line a baking sheet with parchment paper and lay your squash on the baking sheet cut side up. Brush with olive oil and sprinkle with salt and pepper.
- Roast. Place in a preheated 425 degree oven and roast the squash for 40-60 minutes, or until a fork or long toothpick can be inserted into the flesh easily.
- Use now or store for later. Once cooked, remove from the oven and allow to cool for a few minutes before serving immediately, or cool completely and store in the refrigerator for up to 5 days. Enjoy!
How to Roast Diced Squash
If you plan to use your roasted squash as a simple side dish or in a salad, burrito bowl, or pasta, you may want to dice it first so that it gets nice crisp edges. Here’s how:
- Prepare the squash. Cut the peeled squash into 1-inch cubes, then line a baking sheet with parchment paper and lay your squash in a single layer. Season with olive oil, salt, and pepper.
- Roast. Roast in your preheated 425 degree oven for 30-45 minutes, or until a fork or long toothpick can be inserted into the flesh easily.
- Use now or store for later. Once cooked, remove from the oven and allow to cool for a few minutes before serving immediately, or cool completely and store in the refrigerator for up to 5 days. Enjoy!
Frequently Asked Questions
Nope! Unless you are cutting the squash into cubes first, go ahead and leave it on. The skin will soften as it roasts and become very easy to remove with a vegetable peeler once the squash has finished cooking. The skin is also edible, so you could even leave it on after cooking if you prefer.
I suppose you could roast the entire thing without slicing it in half, but it would take far longer to cook. Slicing it first also allows you to season the flesh before cooking.
Butternut squash is finished once it is fork tender, meaning you can easily stick a fork into it. Depending on the size of your squash, it should take between 40-60 minutes to roast at 420 degrees F. If you notice it starting to get too browned on top, you can place foil over the squash until it has finished.
How long to roast butternut squash depends on how hot your oven is and how large your squash are. In this recipe, we bake butternut squash in a preheated 420 degree oven which should take anywhere between 40-60 minutes to become fork tender. The larger the squash, the longer it will take.
Storing Instructions
- Refrigerator: store roasted butternut squash in an airtight container in the fridge for up to 5 days.
- Freezer: roasted squash can be transferred to an airtight container and stored frozen for up to 2 months. To thaw, transfer to the fridge overnight.
Oven Roasted Butternut Squash Recipe
Ingredients
- 2 large Butternut Squash
- 2 tablespoons olive oil, or avocado oil
- 2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 420 degrees F.
- Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a large metal spoon.
- Line a baking sheet with parchment paper and lay your squash on the baking sheet cut side up. Brush with olive oil and sprinkle with salt and pepper.
- Place in the preheated oven and roast the squash for 40-60 minutes, or until a fork or long toothpick can be inserted into the flesh easily.
- Once cooked, remove from the oven and allow to cool for a few minutes before serving immediately, or cool completely and store in the refrigerator for up to 5 days. Enjoy!
Nutrition
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More Squash Recipes
- Cinnamon Roasted Squash
- Roasted Acorn Squash Soup
- Creamy Curry Squash Soup
- Homemade Pumpkin Puree
- Oven Roasted Squash Bites
- Pumpkin Stuffed French Toast
- More Fall Recipes
- More Easy Side Dishes
Learn How to Roast Butternut Squash whole perfectly so that you can make delicious fall soups, casseroles, salads, and more. Roasted squash also makes an easy side dish to serve with just about anything.
Categories:
Christmas, Dairy-Free, Fall Recipes, Gluten-Free, Healthy, Meal Prep, Nut-Free, Sides, Thanksgiving, Vegan, Vegetarian, Veggies, Winter Recipes,
