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Freshly roasted butternut squash halves tender and slightly caramelized on a sheet pan from the top view.
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Roasted Butternut Squash Halves (Savory)

Roasted butternut squash halves with olive oil, salt, and pepper. Roast cut-side up at 375°F until fork-tender with golden edges. Serve them as an easy fall side dish, or scoop out the flesh for other recipes.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 1 Butternut Squash
Author: Aysegul Sanford

Ingredients

  • 1 butternut squash 3 lbs
  • 1 tablespoon of olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat oven to 375°F (190°C). There is no need to line the sheet pan with parchment paper.
  • 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.
  • 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 and discard them.
  • Place the halved butternut squash cut side up on a baking sheet. 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 neck" (the narrow upper part) 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

Make-ahead and storage: You can roast butternut squash halves up to 3 days before you plan to use them. 
To store, let them cool to room temperature, then wrap them in plastic wrap (or store them in an airtight container) and refrigerate for up to 3 days.
To reheat, place them on a sheet pan, cut-side up, and warm in a preheated 350°F oven for 10 to 15 minutes, until thoroughly heated through.

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