This Roasted Whole Butternut Squash recipe post is a sequel to the series I am writing on basic how-to posts on butternut squash. If you need a refresher, be sure to also check out my detailed instructions on How to Cut Butternut Squash, How To Roast Butternut Squash Cubes, and Air Fryer Butternut Squash Halves.
Ingredient List
This hearty baked butternut squash recipe requires only four ingredients. You will need one large butternut squash (2-3 pounds) cut in halves, olive oil, kosher salt, and ground black pepper.
My rule of thumb for the basic roasted butternut squash halves is to use 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper for every 3 pounds of whole butternut squash. If yours is smaller or larger, feel free to use less or more.
Seasoning Ideas
You can flavor your roasted whole butternut squash using various different spices and herbs. Below are a few of my favorite seasoning ideas:
- Fresh Herbs: Fresh herbs are a great addition to your roasted butternut squash halves. Savory herbs like fresh sage, rosemary, thyme, and parsley pair well and complement the natural nutty flavor of butternut squash.
- Spices: You can get as creative as you want here, but a few of my favorite spices to sprinkle on butternut squash halves are ground cumin, ground coriander, chili powder, and even (a pinch of) cayenne pepper.
- Sweeteners: Maple syrup or brown sugar elevate the vegetable’s natural sweetness and taste heavenly, especially if you are serving it as a side dish as a part of your Thanksgiving menu.
How To Cut Butternut Squash In Half
Before talking about how to roast butternut squash halves, I want to share my safe method for cutting a butternut squash in half. You must use a sharp Chef’s knife and a sturdy cutting board to avoid any injury.
- Trim the top: Place the whole butternut squash on its side on the chopping board. Hold it firmly in the middle with your non-dominant hand. Trim the stem by cutting about ½-inch off on each end. When I am cutting it in half, I skip trimming the bottom part. However, it is a personal preference; if you want, you can trim the bottom part as well.
- Cut it in half: While still holding it firmly on its side, cut it vertically (or from top to bottom) in the middle. I recommend cutting one side first and then turning it around and cutting the other side next. You may have to jerk it back and forth while applying a little pressure to loosen it as you are cutting it. This is the part where you do not want to rush and be slow and steady.
- Remove the seeds: If preferred, remove the seeds with a large spoon or ice cream scoop before roasting butternut squash halves.
How To Bake Butternut Squash Halves In The Oven
- Preheat your oven to 375 degrees F.
- Prepare the Butternut Squash Halves: Place the butternut squash halves cut side up on a large baking sheet. Lightly brush olive oil over the top until evenly coated. You can also use your hands for this. Sprinkle with 1/2 teaspoon salt and ground black pepper.
- Bake the Butternut Squash: Roast in the oven for 50-55 minutes or until it turns golden brown and is fork tender. You can also check doneness by inserting a knife into the belly section (the thickest part) of one of the butternut squash halves. If it comes in and out easily, it should be ready.
- Cool and Scoop: Allow the butternut squash halves to cool for about five to ten minutes before using them in your recipe.
What To Do With Roasted Butternut Squash Halves
You can use roasted butternut squash halves in a variety of recipes. You can use the halves as a whole and stuff them with your favorite whole grain or scoop out the flesh to use in recipes. Below are a few delicious ways that I use whole roasted butternut squash in recipes:
- Serve it as it is: Top it off with a few tablespoons of butter while it is still hot, let it melt, and season with salt and pepper to serve it as a simple side dish. By the way, this is my favorite way of serving them.
- Turn it into a delicious dessert: Drizzle freshly roasted still-warm butternut squash halves with honey or maple syrup and sprinkle it with ¼ teaspoon ground cinnamon. Top it off with a few scoops of vanilla ice cream and sprinkle them with your favorite nuts (i.e., pecans, walnuts) or seeds (like roasted pumpkin seeds).
- Stuff your roasted butternut squash halves with filling: Similar to how I did with my Stuffed Acorn Squash recipe; you can fill your squash halves with a simple quinoa filling. This is especially a great easy side dish for the holidays.
- Make mashed butternut squash: Scoop out the flesh and mash it to serve as an alternative to Mashed Sweet Potatoes as a simple side dish.
- Use the flesh to make roasted butternut squash soup: My Butternut Squash Soup recipe is made by cooking cubed butternut squash in vegetable broth. It takes about 30 minutes for squash cubes to cook in that recipe. However, if I am in a rush and have some leftover roasted butternut squash, I use it to make a delicious soup in about 20 minutes.
- Make Pasta Sauce: Roasted butternut squash makes a delicious pasta sauce. Simply scoop out the flesh and process it in a food processor until it reaches a creamy consistency. And if you need a great recipe, this Butternut Squash Pasta sauce is one that I made and liked.
- Make Hummus: As an alternative to your favorite classic hummus, try using this roasted butternut squash in your next hummus to dip veggies or crackers into. This Butternut Squash Hummus recipe is easy and quick to make.
- Use As A Pie Filling: Because of the natural sweetness of butternut squash, it makes for a delicious Thanksgiving pie! Add the filling to your favorite pie crust recipe for a delicious alternative to pumpkin pie.
Make-Ahead and Storage
Butternut squash can easily be made ahead of time and reheated on Thanksgiving Day or a busy weeknight. The method of storing butternut squash depends on how you plan to use it.
You can store it as whole roasted halves or scoop out the flesh and store it in a container. Either way, you can get ahead with a little bit of advance preparation.
- To make ahead: Follow the instructions below and roast butternut squash halves up to three days ahead.
- To Store: If you are planning to serve your butternut squash in halves as a whole, first allow the squash to come to room temperature. Then, wrap the halves up in plastic wrap and place in the refrigerator until you are ready to warm up again. If you are storing the scooped-out squash, allow it to come to room temperature before transferring it into an airtight container and placing it in the fridge.
- Reheating: When you are ready to eat your delicious butternut squash, preheat the oven to 350 degrees F and transfer the squash to an oven-safe dish or roasting pan. If you are keeping your squash in halves, place your squash on the baking sheet and place it in the oven for 10-15 minutes until warmed thoroughly.
Expert Tips:
- Roasting time: Please keep in mind that the roasting time might change based on the size of your butternut squash. To prevent over baking, I recommend keeping a close eye on it after the 45th-minute mark.
- Cover them to keep them warm: If you are using your whole roasted butternut squash for your Thanksgiving meal, cover them with aluminum foil to keep them warm while working on other recipes.
FAQs
Yes, you can. However, to make it easier (and quicker), it is best to halve it vertically first, place it on a sheet pan (cut side up), season it, and then roast it in the oven.
Depending on the size of your butternut squash, it takes about 45-50 minutes to roast whole butternut squash halves.
It takes about 40-45 minutes to roast butternut squash halves at 425 degrees F.
No, you do not. Since you will most likely either fill the baked squash halves with something or scoop the flesh to use in your recipes, you do not need to peel halved butternut squash.
There are so many things you can do with roasted squash. Roasted Butternut Squash Soup, Squash Hummus, Butternut Squash pasta sauce are to name a few.
If you try this Roasted Whole Butternut Squash recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Roasted Whole Butternut Squash Recipe
Ingredients
- 1 large, 2-3 pounds butternut squash
- 1 tablespoon of olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper and set it aside.
- Trim the stem: Place the whole butternut squash on its side on your cutting board. Hold it firmly in the middle with your non-dominant hand. Trim the stem (the top) by cutting about ½-inch off.
- Halve it: While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. I recommend cutting one side first and then turning it around and cutting the other side next. As you are cutting you may have to jerk it back and forth while applying a little pressure to loosen it*. Remove the seeds with a spoon.
- Place the halved butternut squash cut side up on a baking sheet lined with parchment. Brush the cut side with olive oil and sprinkle it with salt and pepper.
- Roast in the oven for about 50-55 minutes or until it turns golden brown. The timing might be a bit more or less depending on the size of your butternut squash. You can also check doneness by inserting a knife in the flesh of the squash. If it comes in and out easily it should be ready to go.
- Let it cool for 5 minutes, use it in your recipe right away or scoop the flesh to use it later.
Notes
- To make ahead: Follow the instructions below and roast butternut squash halves up to three days ahead.
- To Store: If you are planning to serve your butternut squash in halves as a whole, first allow the squash to come to room temperature. Then, wrap the halves up in plastic wrap and place them in the refrigerator until you are ready to warm up again. If you are storing the scooped-out squash, allow it to come to room temperature before transferring it into an airtight container and placing it in the fridge.
- Reheating: When you are ready to eat your delicious butternut squash, preheat the oven to 350 degrees F and transfer the squash to an oven-safe dish or roasting pan. If you are keeping your squash in halves, place your squash on the baking sheet and place it in the oven for 10-15 minutes until warmed thoroughly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made your roasted butternut squash recipe as written and worked out perfectly. Thanks.
I am happy to hear that Stephanie. Thanks for coming by and taking the time to leave a review.
I was relieved to see your roasting times. Other recipes don’t allot nearly enough time and my squash wasn’t done. Thank you! 🙂
I am happy to hear that Katz. Thanks for coming back and leaving a review.
Cheers!