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Perfectly Roasted Butternut Squash

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Roasting butternut squash is simple and yields tender, caramelized results every time! Start by halving the squash, removing seeds, and drizzling with avocado oil. Sprinkle with salt, then bake flat side down at 425°F for 40-45 minutes. Once roasted, scoop out the flesh for use in your favorite dishes or as a comforting side. This method ensures ease by skipping the peeling step, while delivering perfect textures and flavors!

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Updated on Sun, 30 Mar 2025 02:23:24 GMT
Three sliced pumpkins on a baking sheet. Pin it
Three sliced pumpkins on a baking sheet. | tasteofcook.com

This butternut squash roasting method has been my secret weapon for creating countless fall dinners with minimal effort. The natural sweetness that develops during roasting transforms this humble vegetable into something truly special, and the best part is you can skip the tedious peeling step entirely.

I discovered this foolproof method years ago when I was short on time but craving homemade butternut squash soup. Now it's become my standard approach even when I have plenty of time to cook because the results are consistently perfect.

Ingredients

  • Butternut squash: About 3 pounds; ideally choose one with a long neck for maximum flesh and minimal seeds
  • Avocado oil: Promotes beautiful caramelization and has a neutral flavor that lets the squash shine
  • Salt: Enhances the natural sweetness and brings out the squash's flavor

Step-by-Step Instructions

Preheat Oven:
Set your oven to 425°F which is the perfect temperature to achieve caramelization without burning. While the oven heats up gather your minimal ingredients and prepare your baking sheet with parchment paper for easy cleanup.
Prepare the Squash:
Cut the butternut squash lengthwise from stem to end using a sharp chef's knife. Take your time with this step as butternut squash can be quite firm. Once halved use a spoon to scrape out the seeds and stringy parts creating a clean cavity. No need to peel the skin will peel away easily after roasting.
Season Simply:
Drizzle about a tablespoon of avocado oil over each half ensuring you cover all exposed flesh. Use your hands to massage the oil evenly across the surface this direct contact helps create that beautiful caramelization. Sprinkle with salt focusing particularly on the cavity area where flavors concentrate during cooking.
Roast to Perfection:
Place the squash halves cut side down on your prepared baking sheet. This position allows the edges to caramelize beautifully while the steam trapped between the squash and the pan helps cook the flesh evenly. Roast for 40-45 minutes until you can easily pierce the thickest part with a fork and notice beautiful browning around the edges.
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Three sliced orange bell peppers on a baking sheet. | tasteofcook.com

The neck portion of the butternut squash has become my favorite part over the years. It contains no seeds and has the densest sweetest flesh which makes it perfect for purees. My daughter who once refused all vegetables now requests this roasted squash regularly which I consider a major parenting win.

Make-Ahead Options

Roasted butternut squash actually improves in flavor after sitting overnight in the refrigerator. The natural sugars continue to develop making next-day squash perfect for meal prep. I often roast several squashes on Sunday afternoon to use throughout the week in various recipes from morning oatmeal to dinner side dishes.

Creative Serving Ideas

While perfectly delicious with just salt and pepper roasted butternut squash welcomes countless flavor additions. Try drizzling with maple syrup and a sprinkle of cinnamon for a sweeter profile or add a sprinkle of cayenne and lime zest for a surprising heat contrast. For a complete meal top with toasted pepitas goat cheese and a drizzle of balsamic glaze.

Troubleshooting Tips

If your squash seems impossibly hard to cut safely microwave the whole squash for 2-3 minutes first to soften the exterior slightly. This trick has saved me much frustration especially with particularly large squashes. For those concerned about waste the seeds can be cleaned rinsed and roasted separately with spices for a nutritious snack similar to pumpkin seeds.

Storage Insights

Refrigerate leftover roasted squash in an airtight container for up to 5 days. The flavor actually deepens during storage making day-two squash particularly delicious. For longer preservation freeze in portion-sized containers for up to 3 months. When ready to use simply thaw overnight in the refrigerator and gently reheat or use cold in salads.

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A fork is in a baked squash. | tasteofcook.com

Frequently Asked Questions

→ What is the best temperature for roasting butternut squash?

Roast butternut squash at 425°F. This temperature allows the squash to caramelize beautifully while becoming tender.

→ Do I need to peel the butternut squash before roasting?

No. Roasting the squash halves with the skin on makes it easier to scoop out the tender flesh after cooking.

→ How do I know when the squash is fully cooked?

The squash is fully cooked when the thickest part is tender, and the edges are caramelized, usually after 40-45 minutes.

→ Can I roast butternut squash in cubes instead of halves?

Yes, cut the squash into cubes, toss with oil, and roast at 400°F for 25-30 minutes, tossing halfway through.

→ How long can roasted butternut squash be stored?

Store roasted butternut squash in an airtight container in the fridge for up to 4-5 days.

Roasted Butternut Squash Guide

Discover how to roast butternut squash for tender, caramelized flavor with just two ingredients and simple steps.

Prep Time
5 Minutes
Cook Time
45 Minutes
Total Time
50 Minutes

Category: Side Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 cups)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 butternut squash (approximately 3 pounds)
02 2 tablespoons avocado oil
03 1 teaspoon salt

Instructions

Step 01

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Step 02

Cut the butternut squash in half lengthwise and scrape out the seeds. Drizzle the squash halves with avocado oil, rubbing it evenly over the flesh, and sprinkle with salt.

Step 03

Place the squash halves flat side down on the prepared baking sheet. Bake for 40-45 minutes, or until the thickest part of the squash is tender and the edges are caramelized.

Step 04

Remove the squash from the oven and let it cool enough to handle. Scoop out the flesh and discard the skin.

Step 05

Use the roasted squash in your preferred recipes, enjoy it as a side dish with additional seasoning, or store it for later use.

Notes

  1. For easy cutting, poke a few holes in the squash skin with a fork and microwave for 2-3 minutes to soften.
  2. To roast squash cubes, cut into 1-inch pieces and bake at 400°F for 25-30 minutes, tossing halfway through.
  3. Roasted squash can be stored in an airtight container in the refrigerator for 4-5 days.

Tools You'll Need

  • Large baking sheet
  • Parchment paper
  • Knife
  • Spoon for scooping

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~