This Roasted Butternut Squash Recipe is easy and delicious! With just 3 ingredients, you’ll find out how to roast butternut squash the easy way! No peeling or chopping required! Oven roasting takes all of the work out of the task.
If you have ever cut into a butternut squash, you know they can be a challenge and a struggle to not end up with an inevitable cut on your hand! They are hard textured inside and out, yet very smooth skinned, so that you knife tends to slide and can be a difficult! Likewise, they are difficult to peel, then, once peeled, they are slippery, again, to cut into chunks!
Well, what if I told you that you can accomplish the same roasted texture of cubed butternut with 2 knife cuts into the squash? Yes, you totally can! Read on to find out more! →
What is Butternut Squash?
Butternut squash is referred to as a “winter squash”. It is a long season crop, approximately 110-120 days to maturity. In Northern Zones, it is best to plant after first frost, from seedlings, to ensure ripening of the vegetable. To learn more about growing squash, don’t miss this How to Start a Garden Series! The first part is Planning Your Garden!
What goes well with this roasted butternut squash?
Roasted Butternut Squash goes so well with lots of fall comfort foods!
Health benefits of butternut squash
Butternut squash is low in fat and high in many vitamins, including; Vitamins, A, C and E. It is also a great source of iron, calcium and phosphorous, according to this article from Healthline.com.
How to make this roasted butternut squash recipe
- First, holding the stem end, cut a slit holding knife at a 90 degree angle to the squash. Cut straight through, until knife hits board.
- Then, holding the wide end, slice the stem off of the squash.
- Then place knife into the cut you made in step 1. Slice through squash.
- Scoop out seeds with spoon.
- Next, make slices in the neck of the squash, parallel to each other, but DO NOT slice all the way through the skin. Just slice the flesh, this will help the neck get done at the same time as the bulbous end.
- Spread soft butter along neck end and place a few teaspoons in the bulbous end. (Use Vegan butter substitute, or coconut oil, if desired.)
- Salt and pepper to taste. Sprinkle brown sugar on both the neck end and in the seed cavity. Maple sugar or honey also work well for a non processed sugar.
- Place on rimmed baking sheet. Bake at 350°F for 45 minutes to 90 minutes, depending on the size of your butternut.
Can roasted butternut squash be frozen?
Yes. You can freeze this roasted butternut squash in freezer bags. Either cut the squash out of the skin in chunks, or scoop out the flesh and freeze. To re-serve butternut squash, make a puree and heat in the microwave or on stovetop, covered, over low heat, with a few teaspoons of water in the pan. It can also be added to soups and stews, at the last minute, just to warm.
Other delicious vegetable recipes
- Brown Sugar Glazed Carrots
- Grilled Asparagus
- Parsnip Recipe
- Pea Salad
- Butternut Squash Soup
- Asparagus Soup
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Tools I use to make this recipe
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That’s how easy it is to make this Roasted Butternut Squash Recipe. Thanks for stopping by today!
Enjoy! And have fun cooking!
Roasted Butternut Squash
- 1 butternut squash
- 2 tbsp Butter substitute vegan butter or coconut oil for vegan/ dairy free
- 2 tbsp brown sugar substitute maple syrup or honey for natural sugar
- salt and pepper
- Preheat oven to 350°F. (180°C)
- Cut squash in half. Refer to process shots above for tips.
- Scoop out seeds with spoon.
- Make parallel slices in neck to assist in cooking the neck through. (see photos above.)
- Spread soft butter on neck and place the remainder in seed cavity.
- Sprinkle with brown sugar, salt and pepper.
- Place on baking sheet. Bake 45 to 90 minutes, depending on size of the squash, until soft when pierce with knife.
- Slice and serve, or scoop out meat and puree in food processor with a little stock, milk or water, just to loosen it up.
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