Roasted Butternut Squash

5 from 6 votes

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.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings servings

Calories 63kcal

Author Beth Neels

Cost $5

Equipment

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

US Customary - Metric

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.

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