Roasted Whole Butternut Squash
This Roasted Whole Butternut Squash is a simple way to prepare butternut squash to use in a multitude of recipes! This handy tutorial walks you through how to cut butternut squash in half, roast it until tender and velvety, and includes all the ways you can use it!
Butternut squash has been one of my favorite ingredients since the first time I tasted it, which was a luxurious bowl of creamy butternut squash soup in a restaurant many years ago.
That soup was so heavenly that I recreated it at home, and I’ve included this delicious winter squash in a slew of other recipes ever since.
I love using cubed butternut squash in recipes like my fall harvest salad and cinnamon roasted butternut squash, which prompted to me create to a tutorial on how to peel and cut butternut squash.
This Roasted Whole Butternut Squash doesn’t require peeling or chopping, and it gives me an entirely new range of possibilities.
The flesh can be scooped out, mashed with a potato masher and tossed into a multitude of recipes, or it can be puréed until smooth and included in muffins, pies, and so much more.
The options are endless, and the best part is that it’s so easy. 🙂
Why you’ll love this recipe:
- Roasted whole butternut squash has a velvety, tender texture and a fresh flavor that’s so much better than canned purée!
- It takes just 10 minutes of prep and yields about 3 cups of flesh.
- This recipe is extremely versatile! You can make butternut squash purée for baking recipes or simply mash it and stir it into chili, risotto and so much more.
- It keeps for up to 5 days in the refrigerator and can be frozen for up to 3 months.
Recipe ingredients
Ingredient notes
- Butternut squash. Choose a butternut squash that’s firm and heavy with no discoloration. This recipe calls for a 3 lb. squash, which yields about 3 cups of flesh or purée.
- Olive oil. Coat the squash with oil while roasting. Olive oil is just a suggestion…use whatever you have on hand.
- Seasoning. Season simply with salt and pepper, or change things up with your favorite spices and seasonings.
How to make this recipe
Making roasted butternut squash halves is very easy, but cutting the squash in half can be a bit daunting.
There are two ways to go about it, which I’ve outlined in the instructions, so choose the one that you’re most comfortable with.
Pro tip: Check the squash for doneness after 45 minutes as all oven times vary. Cooking time will vary based on the size of your butternut squash.
See the recipe card below for full instructions.
- Using a sharp knife, cut off the top and bottom of the butternut squash.
- Stand the squash upright and insert the blade in the middle and use a gentle rocking motion to cut it in half. If you prefer, you can lay the squash on the cutting board and cut it in half lengthwise starting at the longer end, while using a gentle rocking motion.
- Scoop out the seeds and pulp with the tip of a large spoon.
- Place the squash cut side up in a baking dish and brush with olive oil and season with salt and pepper. Bake at 400 degrees for about 50-60 minutes or until very tender.
FAQs
There is no need to peel this Roasted Whole Butternut Squash, which is a big time saver. The squash is simply halved, brushed with olive oil and roasted until tender, then you can scoop the flest out easily with a spoon.
A 3 pound butternut squash that’s cut in half will take roughly 60 minutes at 400 degrees to become tender.
Once cooled, store the squash in an air tight container in the refrigerator for up to 5 days until you’re ready to use it. You can leave them whole, or scoop out the flesh.
Mash or purée the squash and freeze it for up to 3 months for later use as well.
Serving suggestions
There are so many ways to serve this versatile squash.
- Mash it and use it in place of the pumpkin in my pumpkin chili, or use it in place of cubed squash in my butternut squash soup and butternut squash risotto.
- Prepare my mashed butternut squash for a festive side dish!
- Purée it by following the instructions in my butternut squash casserole recipe, then add recipes such as muffins, biscuits, scones or pies.
Recipe notes
- Pro tip: Check the squash for doneness after 50 minutes as all oven times vary. Cooking time will vary based on the size of your butternut squash. If your squash is on the smaller side, check for doneness after 40 minutes.
- A 3 lb. butternut squash yields roughly 3 cups of flesh.
- To make butternut squash purée, simply follow the instructions in my butternut squash casserole recipe. It can be used in muffins, pies, and more!
- Mash it with a potato masher and stir into risotto or chili for a flavor boost, or use it in butternut squash soup!
- Butternut squash will keep in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More butternut squash recipes:
- 30+ butternut squash recipes
- Autumn vegetable soup
- Butternut squash enchiladas by Two Peas and Their Pod
- Butternut squash hummus
- Butternut squash turkey chili
- Butternut squash quinoa salad
- Roasted butternut squash and pear soup
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Whole Butternut Squash
Ingredients
- 3 lb. butternut squash washed and dried
- 2 tablespoons olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Preheat the oven to 400 degrees Lay the butternut squash on a cutting board and cut off the top and bottom with a sharp knife.3 lb. butternut squash
- Stand the squash upright and insert the blade in the middle and use a gentle rocking motion to cut it in half. If you prefer, you can lay the squash on the cutting board and cut it in half lengthwise using a small rocking motion.
- Scoop out the seeds and pulp using the tip of a spoon.
- Place the squash cut-side up in a large baking dish or on a rimmed baking sheet and brush with oil and season with salt and pepper to taste.2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Bake uncovered for about 60 minutes until very tender and the tip of a knife is inserted easily. Remove from heat and once the squash is cool enough to handle, scoop out the flesh with a large spoon and place in a bowl.
- Allow the butternut squash to cool and add to your recipes or refrigerate. Enjoy!
Notes
- Pro tip: Check the squash for doneness after 50 minutes as all oven times vary. Cooking time will vary based on the size of your butternut squash. If your squash is on the smaller side, check for doneness after 40 minutes.
- A 3 lb. butternut squash yields roughly 3 cups of flesh.
- To make butternut squash purée, simply follow the instructions in my butternut squash casserole recipe. It can be used in muffins, pies, and more!
- Mash it with a potato masher and stir into risotto or chili for a flavor boost, or use it in butternut squash soup!
- Butternut squash will keep in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
