Oven Roasted Butternut Squash
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This Oven Roasted Butternut Squash is made by cutting the squash in half, removing the seeds, and roasting it with butter or olive oil until the flesh is tender and easy to scoop. Choose a sweet cinnamon-sugar finish or savory fresh herbs to make this easy roasted squash a flavorful side dish. Ready in about 1 hour, it’s a delicious way to prepare butternut squash in the oven.
This roasted veggie makes a perfect side dish for Italian Sausage Lentil Soup or Baked Chicken Thighs.
Quick Look: Oven Roasted Butternut Squash
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6 people
- Dietary Info: Gluten Free, Vegetarian (can be vegan if made with oil instead of butter)
- Method: Oven roasted
- Technique: Cut the butternut squash in half, remove the seeds, brush with butter or olive oil, season, and roast.
- Flavor/Texture: Tender, buttery, lightly caramelized
An Easy Way to Roast Butternut Squash
I love roasting butternut squash this way because the oven does most of the work while the squash develops a tender, flavorful center. Cutting it in half makes it easy to remove the seeds and season the flesh before roasting, and you can finish it with either warm cinnamon sugar or fresh herbs depending on what you’re serving. It’s a method I come back to whenever I want a flavorful roasted squash without peeling and cubing it first.
If you’re looking for more autumn veggie recipes, you’ll love my Butternut Squash Casserole, Roasted Acorn Squash, and Hasselback Sweet Potatoes.
Made With Amore,
“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
Simple Ingredients
A few basic ingredients turn butternut squash into a tender roasted side.
- 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 acorn squash, delicata squash, or kabocha squash. You’ll also love this Creamy Butternut Squash Orzo recipe!
- 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. You’ll like my Hasselback Sweet Potatoes (With Maple Syrup)!
- 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
This roasted butternut squash comes together by halving, seasoning, and roasting the squash until the flesh is tender enough to scoop from the skin. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- 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.
Oven Roasted Squash FAQs
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.
Insert a fork or knife into the thickest part of the flesh. It should slide in easily with little resistance when the squash is fully roasted.
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 Baked Ham Recipe (With Glaze) as a main course, then rounding out the meal with Red Skin Mashed Potatoes and Roasted Green Beans. You can even add it to soups, such as my Panera Autumn Squash Soup! If you’re looking for a fall dessert to end your meal, try my Maple Pecan Pie.
My Pro Tips
Expert Tips
- Choose a squash that feels heavy for its size. This usually indicates plenty of firm flesh inside.
- Cut carefully. Butternut squash can be difficult to cut, so use a sharp, sturdy knife and take your time.
- Use the microwave if needed. A brief microwave can soften the squash slightly and make it easier to cut.
- Check for tenderness rather than relying only on the clock. A fork or knife should slide easily into the thickest part of the flesh.
- Let the roasted squash cool slightly before scooping. The flesh will separate more easily from the skin once it is cool enough to handle.
More Butternut Squash Recipes
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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
- Choose a squash that feels heavy for its size. This usually indicates plenty of firm flesh inside.
- Cut carefully. Butternut squash can be difficult to cut, so use a sharp, sturdy knife and take your time.
- Use the microwave if needed. A brief microwave can soften the squash slightly and make it easier to cut.
- Check for tenderness rather than relying only on the clock. A fork or knife should slide easily into the thickest part of the flesh.
- Let the roasted squash cool slightly before scooping. The flesh will separate more easily from the skin once it is cool enough to handle.
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!