How To Roast A Whole Butternut Squash Just Is A Four Letter Word

on Aug 03, 2020, Updated Dec 06, 2023 Learn how to roast a whole butternut squash and expand your options in the kitchen. This hearty veggie makes a great side dish, salad topping, or a hearty base for soup. Winter squash may have a tough exterior, but it’s tender and golden brown when prepared properly. You’ll love it! I love making roasted vegetable soups in the fall, and while sometimes I cheat a little and buy pre-chopped cubes, there’s just something about roasting it that takes this easy side dish to the next level. Roasting or baking is my preferred cooking method for just about any veggie. Try some air-fryer roasted potatoes or an easy kielbasa sheet pan dinner next!

Why I Love this Recipe

Delicious – Roasting vegetables is my favorite method to bring out the richest flavors and textures. Fresh – I don’t love eating cold salads in the colder months but I still want plenty of fresh vegetables. This recipe makes it possible! Comforting – The texture and flavor of this roasted squash is both satisfying and comforting at the same time. Easy – The hardest part of this recipe is waiting to eat! Roasting does take time but it’s worth it.

Ingredients Needed

Because we are focusing on the natural flavor and texture of the vegetable for this dish, the simple ingredients we need are probably items you already have. See the recipe card below for full information on ingredients and quantities.

Seasoning Variations

This roasted butternut squash recipe is one of those amazing sides that goes with anything. All you need to do is adjust the seasoning to match your favorite dish and enjoy!

Drizzle honey for a sweet touch. Toss with maple syrup and cinnamon, and add chopped bacon. Try chipotle seasoning with salt and pepper to serve with sheet pan shrimp tacos. Salt to taste and enjoy with steak and chimichurri sauce. Stir in dried cranberries and nuts for a holiday side dish.

Peel and Prepare

Before you roast, you have a bit of prep work to do. The outer layer of the squash is tough and protective of its insides. This makes cutting difficult, so I recommend peeling it first. Step 1: Using a vegetable peeler, remove the tough outer layer of the squash. You may have to go over it a couple of times to be sure it’s all gone (Photo 1).

Step 2: Once your squash is peeled, use a large knife to cut the squash in half and use a spoon to scoop out the seeds and discard them (Photo 2). Step 3: Cut the squash into a few manageable pieces. Then cut into 1-inch cubes (Photos 3 and 4). Now it is ready to roast!

How to Roast Squash

First, preheat the oven to 400 degrees Fahrenheit. Arrange cubed squash pieces on a baking sheet in a single layer and toss with olive oil, salt, and pepper. Roast for about 15 minutes and stir the squash cubes. Then continue baking for another 10 minutes or until the squash is tender. If serving as a side dish, transfer roasted squash to a bowl and garnish with honey and parsley. Or you can puree it to make roasted butternut squash soup.