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The easiest recipe for roasted butternut squash (no need to peel)! Enjoy as a side dish, add to salad, turn into soup, pasta sauce, etc.
How To Roast Butternut Squash
Everyone needs a back-pocket recipe for a whole roasted butternut squash because it’s one of the easiest, most versatile dishes to prepare. With minimal effort, you get a beautifully caramelized, tender squash that’s perfect for so many meals. Roast it whole, and then slice or scoop it to serve as a side, mash it for soups, or use it in salads, grain bowls, and even tacos. The natural sweetness of the squash intensifies during roasting, making it a flavorful and nutritious base that’s packed with vitamins, fiber, and earthy goodness. Plus, it requires no peeling or fuss – just roast and enjoy! And if you need instructions for preparing other winter squashes, I 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 is season for the best flavors and prices. Right now, butternut squash is in season and available fresh at the farmer’s market 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 meal prep. It’s easy, versatile, and perfect for adding to a variety of meals throughout the week.
- Easy: No need to peel it!
- Versatile: There are many ways to use these roasted butternut squash halves. I’ve included ideas with recipes below.
- Nutritious: Butternut squash is an excellent addition to any meal. It’s high in fiber, antioxidants, potassium, magnesium, and vitamins A, C, and E.
- Dietary Restrictions: It’s vegetarian, vegan, gluten-free, Weight Watchers-friendly, high-fiber, dairy-free, and anti-inflammatory.
If you make this oven roasted butternut squash recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
This simple 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 squash in half and scoop out the seeds. (Check out my easy tip for cutting butternut squash if you’re having a hard time.)
- Extra Virgin Olive Oil prevents the squash from drying out and enhances the flavor.
- Seasoning: Keep it simple with kosher salt and black pepper.
How to Roast Butternut Squash
After you prep the squash, the rest of the cooking time is hands-off. Find the complete instructions in the recipe card below.
- Prep the Squash: Rub the flesh of the squash halves with oil and sprinkle with salt and pepper. Lay the squash cut side down on a rimmed baking sheet sprayed with oil.
- How Long to Roast Butternut Squash Halves: Roast butternut squash at 425°F for 40 to 45 minutes until you can pierce the flesh easily with a fork.
Variations
Seasonings: Add other spices like cinnamon, cumin, or chili powder.
Oil: Avocado or coconut oil will also work.
How to Serve Roasted Butternut Squash
Roasted butternut squash can be stored in the refrigerator for up to 4 days. To reheat it, air fry, microwave, or bake it in the oven.
FAQ
Do you have to peel a butternut squash before roasting? If you’re cubing butternut squash, you should peel it first. However, if roasting butternut squash halves, don’t peel it. That’s why I find this to be the easiest method. The skin will keep the squash intact.
Should I roast butternut squash face up or down? You can do it either way, but I prefer putting the cut side down (i.e., skin side up).
More Butternut Squash Recipes You’ll Love
Preheat the oven to 425F. Spray a large sheet pan with oil.
Rub the flesh of the squash halves with olive oil and season with salt and black pepper. Lay the squash halves, cut side down on a rimmed sheet pan. Roast until you can pierce the flesh easily with a fork, about 40 to 45 minutes.
Scoop it out and serve. This can be cubed and seasoned with more salt and served with a little butter and maple syrup, mashed in place of mashed potatoes, pureed, added to salads, or turned into butternut squash soup or a butternut squash sauce for pasta.
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Serving: 3 /4 cup (generous), Calories: 78.5 kcal, Carbohydrates: 16.5 g, Protein: 1.5 g, Fat: 2 g, Saturated Fat: 0.5 g, Sodium: 75.5 mg, Fiber: 3 g, Sugar: 3 g .
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