Roasted Butternut Squash Halves

Ingredient Notes and Seasoning Ideas

You will find the full list of ingredients with exact measurements in the recipe card below. 

The only ingredient worth a note is the squash itself. I use one large butternut squash, about 3 pounds. When you shop, look for one with a long, even neck and no bruises or blemishes.

For basic seasoning, my rule of thumb is to use 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper for every 3 pounds of butternut squash. 

If yours is smaller or larger, use less or more.

That said, if you want to get a bit more creative, below are a few of my favorite seasoning ideas:

• Fresh Herbs: Sage, rosemary, or thyme. Start by sprinkling ½ teaspoon of chopped herbs over the oiled halves, along with salt and pepper, and add more if you like.
• Spices: Ground cumin, ground coriander, chili powder, or even a pinch of cayenne pepper would work. Use one spice or mix and match as you like. Start by sprinkling ¼ teaspoon of each spice over the oiled halves and adjust from there.
• Sweeteners: I recommend maple syrup or brown sugar. Start with 1 tablespoon, sprinkling the brown sugar or drizzling the maple syrup over the oiled halves.

How To Bake Butternut Squash Halves In The Oven

I often hear from readers that they dread cutting the squash most. I get it; for a long time, I felt the same way. So I started by showing you how to cut it. The information below should help, but for more detail, check out my guide on How to Cut Butternut Squash. 

If cutting feels too daunting, try my Whole Roasted Butternut Squash recipe.

Once the squash is cut, the rest is truly easy. 

Step 1 – Trim the top: Place the butternut squash on its side on a sturdy cutting board. Hold it firmly in the middle with your non-dominant hand. Using a sharp chef’s knife, trim the stem by cutting about ½ inch (1.3 cm) off. 

I skip the bottom, but you can trim it the same way.

Step 2 – Cut it in half: While still holding it firmly on its side, cut it lengthwise down the middle, from top to bottom. I recommend making the cut in two passes: cut one side first, then turn it around and cut the other side.

You may need to gently rock the knife back and forth while applying a little pressure to loosen the squash as you cut. Do not rush this step. Go slow and steady.

Scoop out the seeds with a large spoon or an ice cream scoop, and discard them.

Step 3 – Preheat the oven to 375°F (190°C). No need to line a sheet pan with parchment paper. Since the squash halves roast cut-side up, only the skin touches the pan, so nothing sticks.

Step 4 – Arrange and season: Place the butternut squash halves, cut-side up, on a large baking sheet so the surface roasts and turns golden.

Lightly brush the halves with 1 tablespoon olive oil, or spread it with your hands until evenly coated. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.

If you are adding the optional seasonings:

• Herbs and spices: Sprinkle them on with salt and pepper.
• Maple syrup or brown sugar: Drizzle or sprinkle on in the last 10 minutes of roasting.

Step 5 – Bake the butternut squash: Roast for 50 to 55 minutes, or until the tops turn golden brown and the squash is fork-tender. 

Check doneness by inserting a knife into “the neck” of one butternut squash half, the thickest part. If it comes in and out easily, it is ready.

Step 6 – Cool and serve: Let the butternut squash halves cool for about 5 to 10 minutes before serving or scooping out the flesh.

What To Do With Roasted Butternut Squash Halves

My favorite way to serve them is as-is for a simple side dish. Top them with a few tablespoons of butter while still hot, let it melt, and season with a little more salt and pepper.

You can also scoop out the flesh and mash it, or use it in my Butternut Squash Soup recipe, or cut it into cubes and add to my Butternut Squash and Quinoa Salad.