How to Roast Butternut Squash in the Oven

Have you ever wondered how to prepare butternut squash for all those delicious recipes that pop up this time of year? Look no further! In this blog post we’ll go over how to roast butternut squash in the oven, with the skin on.

The preparation is quite simple, and you can even roast it ahead of time and save it for a future recipe!

It adds a lovely autumnal color to simple recipes, from creamy soups to breads. Plus, it is a great way to sneak an extra veggie into your recipe! Win-win!

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It can also compliment a variety of flavor profiles (think rosemary with thyme and sea salt, or maple syrup and browned butter, or olive oil with salt and pepper), so you’ll never run out of recipes to use this for once you’ve prepared it. Having the squash roasted and ready for use can speed up supper-prep on those busy weeknights!

I like to roast more than I’ll need for a particular recipe, and then use the extra for making muffins, mashing and seasoning for a simple side dish, or freezing it for a future recipe.

Here are a few of my favorite recipes to use it in:

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Spiced Butternut Squash Muffins

Supplies you will need

• Large knife
• Cutting board
• Cookie sheet
• Non-stick cooking spray

Ingredients you will need

• Butternut squash (any size will do, though variation in size will affect the roasting time)
• Olive oil
• Salt and pepper (you can omit the pepper if you are preparing the squash for a sweet recipe)

How to roast butternut squash in the oven

1. Preheat your oven to 425 degrees.
2. Spray a cookie sheet with non-stick cooking spray.
3. Rinse the exterior of the squash, since we’ll be roasting it in the skin.
4. Slice the stem end off, and then cut it lengthwise down the center. Scoop out the seeds and stringy matter.

5. Place the squash face-up on a cookie sheet, drizzle with olive oil, and sprinkle with salt and pepper (you can omit the pepper if you are preparing the squash for a sweet recipe). Then turn the squash face-down onto the cookie sheet.

6. Roast for 45-60 minutes, or until browned, and soft throughout the body of the squash. (The roasting time can vary, depending on the size of the squash.)

7. Remove and allow to cool for a few minutes.

8. Scrape out the flesh onto a plate and mash it. (You can also puree it in a blender, if you prefer a super creamy texture.) It is now ready to be used in a recipe, or stored in the refrigerator or freezer!

Frequently asked questions

How long can the prepared squash be stored?

Roasted and mashed butternut squash can be stored in the refrigerator for up to a week, and can be stored in the freezer for two to three months.

How do you select a good squash in the store?

Feel around for a squash that feels dense or that seems heavy for the size of squash that it is. This points to there being more flesh and fewer seeds, and a good moisture content.

Is there any difference between roasting and boiling/steaming the squash?

Some of the flavor can be lost in the process of boiling/steaming the squash; roasting, however, enhances the nutty, autumnal flavor of the squash, which is what we want!

Is there a difference between roasting and baking the squash?

Baking occurs at lower temperatures (up to 375 degrees Fahrenheit), while roasting occurs at higher temperatures (400 degrees Fahrenheit and above.

Pin it for later

Oven-Roasted Butternut Squash

This delicious, oven-roasted butternut squash is perfect for using in a variety of autumnal recipes!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 6

Calories 59 kcal

Equipment

• Cutting board
• Large knife
• Cookie sheet
• Non-stick cooking spray

Ingredients

  

• 1 Butternut squash any size will do, though it will affect the roasting time
• 2 tsp Olive oil
• Salt, to taste
• Pepper, to taste can omit if preparing squash for a sweet recipe

Instructions

 

• Preheat your oven to 425 degrees.
• Spray a cookie sheet with non-stick cooking spray.
• Rinse the exterior of the squash, since you'll be roasting it in the skin.
• Slice the stem-end off, and then cut it lengthwise down the center. Scoop out the seeds and stringy matter.
• Place the squash face-up on a cookie sheet, drizzle with olive oil, and sprinkle with salt and pepper (you can omit the pepper if preparing the squash for a sweet recipe). Then turn the squash face-down, directly onto the cookie sheet.
• Roast for 45-60 minutes, or until it is soft throughout the body of the squash. (The roasting time can vary, depending on the size of the squash.)
• Remove and allow to cool for a few minutes.
• Scrape out the flesh onto a plate and mash it. (You can also puree it in a blender, if you prefer a super creamy texture.) It is now ready to be used in a recipe, or stored in the refrigerator or freezer!

Keyword butternut squash, roasted potatoes, simple

I hope you enjoy this recipe!