How to Roast Butternut Squash
Want to learn how to roast a butternut squash? This step by step tutorial includes how to bake butternut squash in halves or in bite-sized pieces. Learn how to peel and cut butternut squash, as well as how to bake it perfectly every time.
There is something so delicious and comforting about a butternut squash dish, but I hadn’t tried roasting my own until recently because I’m kind of a wimp when it comes to knife skills in the kitchen.
New year’s resolution: Be braver in the kitchen.
BUT! I am here to tell you that you, too, can cut, chop and roast a butternut squash, and it’s actually easier than you expect it to be. You just need to know how to do it, as well as have the right equipment.
Why I love this tutorial:
Before, I would purchase bags of pre-chopped butternut squash to use in recipes, and while those are perfectly OK and an easy shortcut, I found myself wanting my butternut squash to be in smaller pieces a lot of the time.
So I set out to do it myself, and it turns out, roasting butternut squash is a delicious trick to have up your sleeve for all the fall and winter months.
Not only does it make an excellent side dish all on its own, but you can add it to salads, soups and other recipes to really make them sing!
Y’all ready to learn all my tips and tricks?
More winter side dishes: Roasted Broccoli with Lemon and Garlic | Roasted Lemon Brussels Sprouts | Honey Roasted Whole Carrots | Garlicky Spagetti Squash | Fresh Cranberry Sauce
Need some side inspiration? Head on over to my Side Dish recipe index for more ideas.
What you need to make this recipe
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
You’re also going to need some ingredients:
- Butternut squash—you can use a whole butternut squash OR chopped butternut squash. You can also chop your own into bite-sized pieces.
- Avocado oil—this high-smoke point oil is perfect for roasting butternut squash because it can withstand the heat of the oven. You could add a little melted butter at the end, if desired. It has a lower smoke point, so only brush it on as you’re removing the squash from the oven.
- Salt and pepper—we’re just using the basics to season our roasted butternut squash, but you can add different herbs and spices to change yours up, too! Use sea salt or kosher salt here.
Please know if you don’t feel confident in your knife skills, you can also purchase pre-chopped squash from the store, too. Don’t let the chopping bit prevent you from roasting butternut squash at home!
How to prep butternut squash
If you’re cubing your butternut squash, you’ve gotta peel it first! If you’re roasting it in halves, well, you can leave the peel on.
For both of them, you need to wash off the squash. Yes, seriously. This is an important step.
Use a vegetable peeler to remove the skin if you’re removing the skin. Make sure all the white/light orange parts have been removed!
A few things you should know before we begin:
- Don’t forget to wash it!
- Trim the top and bottom of the squash.
- Work slowly and intentionally. The skin of a butternut squash is tough, and you don’t want to accidentally injure yourself when peeling and chopping it.
If you want to learn How to Peel and Cut Butternut Squash, check out my tutorial!
Prep the squash.
- If roasting the squash in halves, leave on the skin and slice the squash in half.
- If roasting the squash in cubes, peel the exterior with a vegetable peeler. (Don’t forget to make sure all the white/light orange parts have been removed.)
- Slice down the middle, and use a spoon to scoop out the seeds.
- For cubed, then dice into bite-sized pieces.
How to roast butternut squash
To roast the butternut squash in halves, place on a baking sheet with the cut side up. Drizzle both sides with oil and season generously with salt and pepper.
To roast chopped butternut squash, place the cubed butternut squash in a large bowl. Drizzle on the oil and season with salt and pepper. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer.
Roast in the preheated oven for 30 minutes, flipping at the 15-minute mark so that the other side caramelizes.
When done, the squash will be fork tender and slightly browned.
Serve immediately, and enjoy!
Frequently Asked Questions
It depends. If you’re cutting it into bite-sized pieces, yes, you need to peel the butternut squash. If you want to roast it in halves, you do not need to peel it.
It depends on how large the butternut squash chunks are.
You certainly can! If you want to roast the butternut squash in halves, leave the skin on and make your job easier!
Quick tips and tricks for the best roasted squash
- How to store: Let the squash cool completely, then transfer to an airtight storage container. Store in the fridge for 3-5 days. Reheat in the microwave.
- How to freeze: Transfer the roasted butternut squash into an airtight freezer bag, and freeze for up to 3 months. Defrost in the refrigerator before reheating and enjoying.
Recipes that use roasted butternut squash
- Butternut puree: Make this for your baby! Roast the squash, then simply puree it in a food processor or blender, store in the fridge and serve.
- Oven Roasted Butternut Squash with Maple and Cranberries
- Tortellini Butternut Squash Pasta with Pancetta and Spinach
- Roasted Butternut Squash Soup
How to Roast Butternut Squash
Ingredients
- 2 lb. butternut squash
- 4 tablespoons avocado oil or another high smoke point oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Equipment
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Preheat the oven to 450°F.
- Prep the butternut squash. If roasting the squash in halves, leave on the skin and slice the squash in half. If roasting the squash in cubes, peel the exterior with a vegetable peeler. Make sure all the white/light orange parts have been removed. Then slice down the middle, and use a spoon to scoop out the seeds. For cubed, then dice into bite-sized pieces.
- To roast the butternut squash in halves, place on a baking sheet with the flesh side-up drizzle both sides with oil and season generously with salt and pepper.
- To roast chopped butternut squash, place the cubed butternut squash in a large bowl. Drizzle on the oil and season with salt and pepper. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer.
- Roast the squash in the preheated oven for 30 minutes, flipping the butternut squash at the 15-minute mark so that the other side caramelizes.
- When done, the squash will be fork tender and slightly browned.
- Serve immediately, and enjoy!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Before leaving a comment or rating, ask yourself: