Roasted Butternut Squash – Skinnytaste

The easiest recipe for roasted butternut squash (no need to peel)! Enjoy as a side dish, add to salad, turn into soup, pasta sauce, etc.

How To Roast Butternut Squash

Everyone needs a back-pocket recipe for a whole roasted butternut squash because it’s one of the easiest, most versatile dishes to prepare. With minimal effort, you get a beautifully caramelized, tender squash that’s perfect for so many meals. Roast it whole, and then slice or scoop it to serve as a side, mash it for soups, or use it in salads, grain bowls, and even tacos. The natural sweetness of the squash intensifies during roasting, making it a flavorful and nutritious base that’s packed with vitamins, fiber, and earthy goodness. Plus, it requires no peeling or fuss – just roast and enjoy!

And if you need instructions for preparing other winter squashes, I also have recipes for Roasted Acorn Squash with Brown Sugar, Roasted Spaghetti Squash, and Honeynut Squash with Maple and Pecans.

Everyone Needs a Back-Pocket Recipe For Roasting a Whole Butternut Squash

I love cooking is season for the best flavors and prices. Right now, butternut squash is in season and available fresh at the farmer’s market and supermarkets. Have you ever bought a whole butternut squash and weren’t sure what to do with it? This is my go-to recipe when I want to meal prep. It’s easy, versatile, and perfect for adding to a variety of meals throughout the week.

• Easy: No need to peel it!
• Versatile: There are many ways to use these roasted butternut squash halves. I’ve included ideas with recipes below.
• Nutritious: Butternut squash is an excellent addition to any meal. It’s high in fiber, antioxidants, potassium, magnesium, and vitamins A, C, and E.
• Dietary Restrictions: It’s vegetarian, vegan, gluten-free, Weight Watchers-friendly, high-fiber, dairy-free, and anti-inflammatory.

If you make this oven roasted butternut squash recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

 

 

What You’ll Need

This simple roasted butternut squash recipe has only 4 ingredients, and 3 are pantry staples! The recipe card below provides the exact measurements.

• Butternut Squash: Cut the squash in half and scoop out the seeds. (Check out my easy tip for cutting butternut squash if you’re having a hard time.)
• Extra Virgin Olive Oil prevents the squash from drying out and enhances the flavor.
• Seasoning: Keep it simple with kosher salt and black pepper.

How to Roast Butternut Squash

After you prep the squash, the rest of the cooking time is hands-off. Find the complete instructions in the recipe card below.

1. Prep the Squash: Rub the flesh of the squash halves with oil and sprinkle with salt and pepper. Lay the squash cut side down on a rimmed baking sheet sprayed with oil.
2. How Long to Roast Butternut Squash Halves: Roast butternut squash at 425°F for 40 to 45 minutes until you can pierce the flesh easily with a fork.

Variations

• Seasonings: Add other spices like cinnamon, cumin, or chili powder.
• Oil: Avocado or coconut oil will also work.

How to Serve Roasted Butternut Squash

Storage

Roasted butternut squash can be stored in the refrigerator for up to 4 days. To reheat it, air fry, microwave, or bake it in the oven.

FAQ

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