Roasted Butternut Squash Halves

Roasted, halved butternut squash on a baking sheet.

5 from 2 votes

Roasted Butternut Squash Halves

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.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Keyword: how to cook butternut squash, roasted butternut squash

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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