Get perfectly caramelized, tender roasted butternut squash with just two simple ingredients—no peeling required! Whether you’re serving it as a cozy side or using it in your favorite Fall recipes, this foolproof method guarantees delicious results every time.
London’s Top Tips: Use a neutral oil, a bit of salt, and make sure to roast the halves face-down to lock in moisture and bring out that caramelized sweetness!
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There’s nothing that screams “Fall is here!” more than a butternut squash. While pumpkin gets most of the attention this time of year, I’m all about the naturally sweeter, more flavorful butternut. Plus, it’s packed with Vitamin A, C, and other essential nutrients, making it as nutritious as it is delicious!
Since I’ve been roasting this gorgeous gourd for years, I’ve picked up a few tips to make it super easy and even more delicious. Here’s what you’ll want to keep in mind:
Tips You Don’t Want to Miss!
- Go for a neutral oil. Strong oils like olive oil can overpower the flavor, so stick with something like avocado or canola to let the squash shine.
- Salt brings out sweetness. It might seem odd, but a pinch of salt really boosts the natural sweetness and helps with caramelization.
- Smaller squash = quicker roasting. If you want to make it easier to cut and roast faster, go for a smaller one. But if you’re using it in a dish (like Butternut Squash Soup with Coconut Milk or Sausage Stuffed Butternut Squash), pick one big enough so you have plenty of squash to work with.
- Keep it face down. Some say to flip it halfway, but don’t! Keeping the squash flat, cut-side down locks in moisture, so it stays tender and juicy while roasting. Plus, it helps the cut side caramelize beautifully.
- Check the thickest part for doneness. The edges caramelize fast, but the thickest part (usually near the stem) is where you should check with a fork before pulling it out of the oven.
How to Roast Butternut Squash
Here’s a quick overview of how to make this Roasted Butternut Squash recipe. Jump to recipe for the printable instructions.
- Cut the butternut squash in half, lengthwise, and scrape out the seeds. Drizzle the squash halves with 2 tablespoons of avocado oil, using your hands to rub it evenly over the flesh. Sprinkle with 1 teaspoon salt. Meanwhile, line a large baking sheet with parchment paper.
- Bake in the oven: Place the squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the thickest part of the squash is tender and the edges are caramelized. Remove from the oven and flip the squash.
- Remove the flesh: Once it’s cool enough to handle, scoop out the flesh and discard the skin. Use the roasted squash in your favorite recipes or enjoy it as a simple side with a sprinkle of salt or your preferred seasonings.
What if I want cubed squash?
You can absolutely dice it before roasting! Here’s how:
- Peel and Cube: Peel the skin (optional). Cut off about 1 inch from each end and slice the squash in half. Scoop out the seeds and then chop it into bite-sized cubes, about 1 inch each.
- Season: Toss the cubes with some avocado oil and a pinch of salt, then spread in a single layer on a parchment paper-lined baking sheet.
Want extra flavor? Sprinkle on garlic powder, paprika, or even cinnamon! - Bake in the Oven: Roast butternut squash cubes in a 400°F oven for 25-30 minutes, tossing halfway through. You’ll know they’re ready when the edges are golden and the squash is tender.
FAQs
Feel free to get creative with your seasonings! A sprinkle of cinnamon, nutmeg, or a little cayenne pepper adds warmth and a touch of heat. For a savory spin, try rosemary, thyme, or even a dash of garlic powder. A drizzle of honey or maple syrup also pairs beautifully with the natural sweetness of the squash.
Absolutely! This method works just as well for pumpkin and acorn squash. The key is adjusting the roasting time depending on the size of the squash. Smaller varieties like acorn squash may roast faster, so start checking for tenderness around the 30-minute mark.
Once roasted, butternut squash will keep in an airtight container in the fridge for up to 4-5 days. It’s perfect for meal prepping or adding to recipes throughout the week!
Yes! Roasted butternut squash freezes well. Allow it to cool completely, then transfer to an airtight container or freezer bag. It will last in the freezer for up to 3 months. Thaw it in the fridge overnight before using in your favorite recipes.
How to Use It?
Now that you have roasted butternut squash prepped and ready, it’s time to use it! Try any of these recipes for a satisfying and comforting meal.
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How to Roast Butternut Squash
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Ingredients
- 1 butternut squash about 3 pounds
- 2 tablespoons avocado oil
- 1 teaspoon salt
Instructions
- Cut the butternut squash in half, lengthwise, and scrape out the seeds. Drizzle the squash halves with avocado oil, using your hands to rub it evenly over the flesh. Sprinkle with salt. Meanwhile, line a large baking sheet with parchment paper.1 butternut squash, 2 tablespoons avocado oil, 1 teaspoon salt
- Place the squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the thickest part of the squash is tender and the edges are caramelized. Remove from the oven and flip the squash.
- Once it’s cool enough to handle, scoop out the flesh and discard the skin. Use the roasted squash in your favorite recipes or enjoy it as a simple side with a sprinkle of salt or your preferred seasonings.
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Notes
- Yield / Nutrition: This is a rough estimate based on a 3-pound squash.
- Easy Cutting: Poke a few holes in the skin with a fork and microwave the squash for 2-3 minutes.
- Roasting Cubes: Roast butternut squash cubes in a 400°F oven for 25-30 minutes, tossing halfway through.
- Storage: Roasted squash will keep in an airtight container in the fridge for up to 4 to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
