Whole Roasted Butternut Squash
Updated May 10, 2025, Published Oct 09, 2023
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Learn how to cook whole roasted butternut squash the best way! Roasting whole butternut squash in the oven is the tastiest method. I provide a few flavor variations using the same cooking method! Find your favorite way to cook this delicious winter vegetable.
This roasted veggie makes a perfect side dish for Italian sausage lentil soup or baked chicken thighs.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4-6 people
- Dietary Info: Gluten Free, Vegetarian (can be vegan if made with oil instead of butter)
- Method: Cut the butternut squash in half and scoop out the seeds. Brush with butter, salt, pepper, sugar, and cinnamon and roast.
- Technique: Roasting the squash in the oven.
- Flavor & Texture: This butternut squash is tender, buttery, and super flavorful from the spices and cinnamon sugar topping!
Why You’ll Love This Recipe
Get ready to savor the comforting flavors of fall with this irresistible roasted butternut squash recipe! Tender, golden bites of butternut squash are the star of the show and melt in your mouth. This recipe is your ticket to an easy, elegant side dish for family dinners or festive gatherings.
If you’re looking for more autumn veggie recipes, you’ll love Butternut Squash Casserole, Roasted Acorn Squash, and Hasselback Sweet Potatoes. Serve with Juicy Oven Roasted Chicken!
Made With Amore,
Featured Comment
⭐⭐⭐⭐⭐ “I tried this very easy recipe and shared it with my friends. It turned out great and they were impressed with the ease and time it took to make this awesome side dish. I printed out a copy for everyone. Thanks.”
– Kay
Table of Contents
Ingredients for Roasted Butternut Squash
This is the easiest way to roast whole butternut squash! All you need are simple and minimal ingredients with little prep time. Use this roasted squash in my Panera autumn squash soup recipe.
- Whole Butternut Squash: Choose small to medium squash that sounds hollow and feels firm. You can also use other types of winter squash for this recipe, such as roasted acorn squash, delicata squash, or kabocha squash. You’ll also love this creamy butternut squash orzo recipe too!
- Melted Butter: Brushing the squash with melted butter helps it brown as it roasts and gives it a wonderfully buttery flavor. Use oil to make this vegan!
- Cinnamon Sugar: For a sweeter finish, sprinkle with brown sugar and cinnamon before roasting.
- Savory Herbs: For a savory finish, sprinkle with chopped fresh herbs, such as rosemary and thyme, before roasting.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Savory Herb Blend: Create a savory herb blend by mixing chopped fresh herbs such as rosemary, thyme, and sage with the butter and spread the mixture on the squash before roasting.
- Maple Glaze: Drizzle maple syrup over the squash before roasting. The maple syrup will caramelize and create a sweet glaze.
- Nutty Crunch: Add crunch by sprinkling chopped nuts over the squash during the last 20 minutes of cooking.
- Parmesan & Herbs: Sprinkle grated Parmesan cheese and chopped herbs like parsley or basil over the squash. Roast until the cheese is melted and golden. I use a similar technique in my oven roasted zucchini and squash recipe.
- Balsamic Glaze: Drizzle balsamic vinegar over the squash before roasting. The vinegar will reduce and create a tangy-sweet glaze. Try my Brussels sprouts with balsamic and bacon for more great flavors like this!
How to Roast Butternut Squash
Follow these easy step-by-step photos. The complete instructions are in the recipe card at the bottom of this post.
- Wash the butternut squash thoroughly under running water. Using a sharp knife on a clean cutting board, carefully cut the butternut squash in half lengthwise. This will create two halves.
- Use a spoon to scoop out the seeds and stringy fibers from both halves of the butternut squash. You can discard the seeds or save them for roasting later if desired.
- Place the butternut squash halves, cut side up, on a baking sheet, baking pan, or roasting pan. Brush the olive oil or melted butter over each squash half. Spread it around to coat the flesh.
- Sprinkle salt and pepper over the buttered or oiled squash halves. This will enhance the flavor.
- Place the squash in the oven and roast for about 45-60 minutes, or until the flesh is tender and easily pierced with a fork. Cooking times may vary depending on the size and thickness of the squash.
- Let the squash cool for a few minutes before handling, as it will be very hot. Garnish with hazelnuts and fresh herbs, if desired. Serve the roasted butternut squash as a delicious side dish or enjoy it alone.
Recipe FAQs
When choosing butternut squash for roasting, look for one with a uniform tan color, a smooth skin free of blemishes, and a straight neck with a rounded base for the best flesh-to-seed ratio. It should feel heavy for its size, have a firm, intact stem, and sound slightly hollow when tapped. Smaller to medium squash are usually sweeter and more tender, making them ideal for roasting.
No, you do not need to remove the skin before roasting the squash. The skin is much softer and easier to remove after it has been cooked.
You don’t need to peel and cut butternut squash before baking it. Roasting the squash whole or in halves with the skin on is an option. The skin is a protective barrier during roasting, keeping the flesh moist. After roasting, you can easily scoop out the cooked flesh from the skin. So, for this method, you can skip the vegetable peeler.
The squash can turn out mushy or soggy if the oven temperature isn’t high enough during the cooking process; it should be at least 400 degrees Fahrenheit. Overcooking the squash can also negatively affect the texture of the finished product.
To store roasted butternut squash, cool it to room temperature and transfer it to an airtight container or resealable bag. Refrigerate for 3-5 days or freeze for 2-3 months. Thaw and reheat as needed for use in various dishes.
Serving Suggestions
I love serving roasted butternut squash along with white chicken lasagna as a main course, then rounding out the meal with red skin mashed potatoes, roasted green beans with garlic, and a slice of fresh peach pie for dessert.
My Pro Tips
Expert Tips
- When cutting the squash, use a sharp knife and use caution. To make it easier, you can microwave the whole squash for a few minutes to soften its skin before cutting.
- Whether you’re going for sweet or savory, ensure even distribution of seasonings such as butter, olive oil, salt, pepper, and optional ingredients like brown sugar or cinnamon.
- Place the squash cut-side down on the baking sheet to help the squash caramelize evenly. Avoid overcrowding the baking sheet to allow sufficient airflow around the squash halves.
- Check for doneness by inserting a fork or knife into the flesh. It should slide in easily with little resistance when the squash is properly cooked.
Other Fall Recipes You’ll Love
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Roasted Butternut Squash Halves
Ingredients
- 1 whole butternut squash
- 1 tablespoons melted butter, or coconut or olive oil
- salt and pepper, to taste
- brown sugar, optional
- ground cinnamon, optional
- hazelnuts, optional for garnish
- savory herbs, such as rosemary and thyme; optional for garnish
Instructions
- Preheat the oven to 400°F.
- Wash the butternut squash thoroughly under running water to remove any dirt. Using a sharp knife on a clean cutting board, carefully cut the butternut squash in half lengthwise. This will create two halves, each with a bulbous end and a narrower neck.
- Use a spoon to scoop out the seeds and stringy fibers from both halves of the butternut squash. You can discard the seeds or save them for roasting later if desired.
- Place the butternut squash halves, cut side up, on a baking sheet, baking pan, or roasting pan. Brush the olive oil or melted butter over each squash half. Spread it around to coat the flesh.
- Sprinkle salt and pepper on the squash, then add either the cinnamon and sugar or the savory herbs on the squash.
- Place the baking sheet or roasting pan with the butternut squash halves in the oven. Roast the squash for about 45-60 minutes or until the flesh is tender and easily pierced with a fork. Cooking times may vary based on the size and thickness of the squash.
- Once the butternut squash is cooked, let the squash cool for a few minutes before handling, as it will be very hot. Garnish with chopped hazelnuts and fresh herbs, if desired. (You can also scoop the soft flesh from the skin using a fork and place it on a serving plate.)
- Serve the roasted butternut squash as a delicious side dish or enjoy it alone.
Notes
- When cutting the squash, use a sharp knife and use caution. To make it easier, you can microwave the whole squash for a few minutes to soften its skin before cutting.
- Whether you’re going for sweet or savory, ensure even distribution of seasonings such as butter, olive oil, salt, pepper, and optional ingredients like brown sugar or cinnamon.
- Place the squash cut-side down on the baking sheet to help the squash caramelize evenly. Avoid overcrowding the baking sheet to allow sufficient airflow around the squash halves.
- Check for doneness by inserting a fork or knife into the flesh. It should slide in easily with little resistance when the squash is properly cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this very easy recipe and shared it with my friends. It turned out great and they were impressed with the ease and time it took to make this awesome side dish. I printed out a copy for everyone. Thanks.
So happy you loved and shared! Yes! So easy and yummy. Try all the variations it’s so versatile.
Turns out amazing cooked like this โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ!