How to Make Roasted Butternut Squash

This post may contain affiliate links. Please read my disclosure policy.

Making Roasted Butternut Squash is pretty straight-forward. All you need is a large knife, some elbow grease, and 1 hour allotted for roasting time.

The hardest part is just cutting the squash open and scooping out the seeds. But once it’s in the oven, you can set your timer and walk away. It’s as simple as that.

Roasted Butternut Squash is one of nature’s comfort foods. Not only is it a beautiful color, but it has a natural sweetness all on its own, similar to sweet potatoes. Additionally, butternut squash contains Vitamins A and C as well as lots of fiber, making it a healthy side option that you can feel good about eating.

In our house, we love topping our roasted butternut squash with butter, cinnamon, and honey. You could do any of these toppings or just enjoy the flavor of the squash as is.

Ingredients

• 2 Butternut Squashes
• Extra virgin olive oil (just a drizzle)
• pinch of sea salt
• black pepper, to taste

Tips

• Expect the squash to need to roast for 45-60 minutes until it becomes tender
• Line your baking sheet with foil or parchment paper. Sometimes the squash juices from baking can become very sticky on the pan. Save yourself some time and line your pan!
• A large chef’s knife is optimal for cutting through the squash.

How to Eat Butternut Squash

I like to scoop the roasted butternut squash out of the skin and mash it up a little bit with a fork on my plate. Then, I’ll top it with some butter, cinnamon, and a drizzle of honey. Delicious and comforting. It makes a perfect side dish to my Savory Ground Beef and Kale. Mmm…such a cozy meal.

Butternut squash is also delicious paired with chicken, steak, pot roast, turkey, ham, etc. You can use it in any context you would use sweet potatoes.

How to Make Oven-Roasted Butternut Squash

Preheat your oven to 425 degrees Fahrenheit.

With a large knife, cut off the tops and bottoms of the butternut squash. Then, slice the squash in half vertically.

Use a spoon to scoop out the membranes and seeds from the squash halves.

Once the squash halves are de-seeded, place them face up on a large baking sheet lined with aluminum foil or parchment paper. Prick the face of each squash in several places with a fork.

Drizzle the halves with a little bit of olive oil. You can use a pastry brush if you have one to coat the butternut squash evenly with the olive oil. Sprinkle each half with a little sea salt and freshly-cracked black pepper.

Roast in the oven for 45-60 minutes until the squash is tender.

To serve, scoop out the flesh onto a plate. Top with a pat of butter, cinnamon, and a drizzle of honey. Or try it plain!

Enjoy!

Want More Easy and Delicious Sides?

• Easy Sheet Pan Potatoes with Bacon and Asparagus
• Cilantro Lime Rice
• Easy Instant Pot Black Eyed Peas
• How to Make Egg Salad

Shop this Post

Nordic Ware Large Baking Sheet (I’ve been using this large baking sheet for 8 years now and it’s still going strong)

Hey! I’m glad you’re here. Give this recipe 5 stars if you try it and love it!

Wherever you find yourself today…take time to nourish yourself!

Warmly, Caroline