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    Home » By Ingredient » Vegetables and Fruits » Roasted Butternut Squash Recipe

    Roasted Butternut Squash Recipe

    Posted on October 19, 2019 By Beth Neels

    2.9K shares
    Jump to Recipe Print Recipe
    Roasted butternut squash Pinterest image with text overlay.
    Roasted butternut squash Pinterest image with text overlay.
    Roasted butternut squash Pinterest image with text overlay.

    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.

    Butternut squash halves on metal baking sheet.

    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!

    Slice of roasted butternut squash on baking sheet.

    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!

    Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden.

    The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    Colorful fall produce on antique wood background

    What goes well with this roasted butternut squash?

    Roasted Butternut Squash goes so well with lots of fall comfort foods!

    • Poultry
    • Lamb
    • Beef
    • Pork
    • Seafood
    • Venison
    • Mashed roasted butternut squash on grey plate.

      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.

      close up of slice of butternut squash.

      How to make this roasted butternut squash recipe

    1. 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.
    2. Then, holding the wide end, slice the stem off of the squash.
    3. Then place knife into the cut you made in step 1. Slice through squash.
    4. Scoop out seeds with spoon.
    5. 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.
    6. Spread soft butter along neck end and place a few teaspoons in the bulbous end. (Use Vegan butter substitute, or coconut oil, if desired.)
    7. 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.
    8. Place on rimmed baking sheet. Bake at 350°F for 45 minutes to 90 minutes, depending on the size of your butternut.

    Half of butternut cut down the middle. Cutting stem off of butternut. Butternut squash cut in half. Removing seeds from sliced squash. Seeds removed from squash. Butter spread on squash halves.Pepper sprinkled on butter. Brown sugar sprinkled on squash.

    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

    Slice of butternut on dinner plate with lamb chop.

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    If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!
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    Tools I use to make this recipe

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • cutting board
    • chef’s knife
    • rimmed baking sheet

    Mashed butternut on dinner plate with lamb and asparagus.

    That’s how easy it is to make this Roasted Butternut Squash Recipe. Thanks for stopping by today!

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature

    Half of a roasted butternut squash on antique tray.

    Roasted Butternut Squash

    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.

    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 7 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 10 servings
    Calories: 63kcal
    Author: Beth Neels
    Cost: $5

    Ingredients

    • 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

    Instructions

    • 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.
    cutting board, bamboo
    knife, chef's knife
    non stick baking sheet
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

    Notes

    **NOTES: Refer to step by step photos above for helpful tips!**
    Roasted Butternut Squash can be frozen for up to 6 months. Scoop out of skins and freeze in bags. 
    After thawing, reheat in microwave or use in soups, stews, and purees.
     

    Nutrition

    Calories: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8043IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg
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    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

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    2.9K shares

    Reader Interactions

    Comments

    1. Hélène

      January 15, 2023 at 5:57 pm

      5 stars
      This prep is genius for speeding up the cook time…thank you

      Reply
      • Beth Neels

        January 16, 2023 at 11:28 am

        You’re welcome, Helene. Thanks for trying the recipe.

        Reply
    2. Janelle

      November 01, 2021 at 7:32 pm

      What temperature do I bake the squash at?

      Reply
      • Beth Neels

        November 02, 2021 at 9:49 am

        350 degrees Fahrenheit

        Reply
      • ned

        November 14, 2021 at 10:59 am

        That is what i wanted to know. I thought i was losing it.

        Reply
        • Beth Neels

          November 15, 2021 at 10:06 am

          Sorry the recipe has been fixed now.

          Reply
    3. fitoru

      January 14, 2020 at 6:07 am

      5 stars
      Will try this recipe one of these days.. This one looks delicious..

      Reply
      • Beth Neels

        January 14, 2020 at 2:00 pm

        Thank you so much! I hope you like it!

        Reply
      • Riverlites

        October 03, 2021 at 2:54 am

        5 stars
        Knocking on my noggin’! Why didn’t this occur to me 40 years ago? I’ve been doing this with acorn squash forever but when butternuts appear, I could only think of soup. They are delightful this way. Thank you.

        Reply
        • Beth Neels

          October 03, 2021 at 11:07 am

          This is one of favorite ways to enjoy butternuts. I’m glad you like it!

          Reply
    4. Stephanie

      October 22, 2019 at 2:17 pm

      5 stars
      Thanks for sharing the step by step photos on preparing this. It was so helpful when I was making this recipe.

      Reply
      • Beth Neels

        October 22, 2019 at 2:33 pm

        I’m so glad they were helpful! Thanks for letting me know, Stephanie!

        Reply
    5. Kushigalu

      October 22, 2019 at 1:12 pm

      5 stars
      One of my favorite recipe to try when squash are in season. Love your version and tips.

      Reply
      • Beth Neels

        October 22, 2019 at 2:32 pm

        Thank you Kushigalu! I’m glad you liked the recipe!

        Reply
    6. Toni

      October 22, 2019 at 12:26 pm

      5 stars
      I loved it! Such a delicious fall recipe!

      Reply
      • Beth Neels

        October 22, 2019 at 12:33 pm

        Oh great! I’m so glad Toni! Thanks for letting me know!

        Reply
    7. Aimee Mars

      October 22, 2019 at 12:05 pm

      5 stars
      I love the idea of roasted butternut squash as a side dish. It’s so delicious and this is an awesome tutorial on how to prepare it.

      Reply
      • Beth Neels

        October 22, 2019 at 12:32 pm

        Thank you Amy! I’m so glad it was helpful to you!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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