Roasted Whole Butternut Squash (No Peel)
Learn how to roast a whole butternut squash in the oven. No cutting, peeling, deseeding, or piercing before it goes in. Then let the oven do the work.
Servings: 1 Butternut Squash
Ingredients
- 1 butternut squash medium-sized, about 3 lbs.
Instructions
- Preheat the oven to 400°F (204°C).
- Wash the squash under cold running water, scrubbing gently to remove any debris. Peel the sticker (if any) and dry it well with a kitchen towel.
- Place the whole butternut squash on a sheet pan (or in a casserole dish) and transfer it to the oven.
- Roast for 45 minutes. At this point, the skin will start to brown (especially where it touches the pan). Check doneness by inserting a knife into the squash's “neck,” toward the center. At first, it will feel soft, but toward the center, it may still feel hard. If so, roast for another 10 to 15 minutes, checking often.
- Let it cool on the counter for 20 to 30 minutes.
- Once cool enough to handle, cut off the stem end and cut the squash lengthwise. Scoop out the seeds and discard them. Then, depending on your recipe, scoop out the flesh or peel the skin off to keep the halves intact.
Notes
Storing: Scoop out the flesh or slice the squash, then let it come to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
Freezing: Once it reaches room temperature, place it, mashed or cubed, in an airtight container or freezer-safe bag and freeze for up to 3 months. When ready to use, thaw overnight in the fridge.
Nutrition
Calories: 338kcal | Carbohydrates: 88g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 30mg | Potassium: 2640mg | Fiber: 15g | Sugar: 17g | Vitamin A: 79725IU | Vitamin C: 158mg | Calcium: 360mg | Iron: 5mg
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