Roasted butternut squash is a simple delight for every fall and winter. Learn how to roast butternut squash below! It will be so easy to prepare & cook butternut squash with these simple roasting methods, expert tips, and delectable recipe ideas. It’s perfect for a healthy family dinner or dinner party.
Around this time of year, I go butternut squash crazy. It’s almost autumn, which means it’s time to bring out the must-have fall and winter vegetables. Butternut squash is a popular autumn and winter vegetable. It is a delicious, healthy, and versatile vegetable.
By the time October comes around, I love to frequently use it in many different recipes. I have made recipes such as Black Bean Butternut Squash, Butternut Squash Stuffing, and Candied Butternut Squash.
How to Roast Butternut Squash?
In this post, I’m going to share my go-to recipe for roasted butternut squash. It’s incredibly simple – requires just a few ingredients and ten minutes of active preparation time – but it’s worth of effort. Also, See How To Cook Pumpkin.
I enjoy roasting butternut squash. It’s buttery, sweet, and salty, with a golden brown color and a caramelized, seasoned finish. It’s the ideal kind of comfort food: homemade, delectable, and easy to prepare. Roasted butternut squash is delicious on its own as a side dish or can be added to fall soups, pasta, and more. If you’ve never tried roasting butternut squash before, this fall is the time to do so!
Roasting butternut squash is simple! There is a myriad of ways to roast butternut squash. Depending on the recipe, you can either roast butternut squash whole in its skin, halved, or cut into wedges. What you must do is as follows:
How to Roast Butternut Squash (Whole)?
1. Preheat the oven to 400°F.
2. Lightly coat a baking dish (large enough to accommodate the squash) with olive oil.
3. Put the butternut squash in the baking dish and use a sharp knife/fork to stab it 8-10 times.
4. Bake for 60-70 minutes, or until a knife inserted into it cuts through like butter.
5. Allow the squash to cool for approx. 15 min before cutting it lengthwise and scooping out the seeds and flesh. Discard the seeds and take out the flesh to a bowl.
6. Break/mash the chunks with the spoon. Then season with salt, pepper, and butter. Serve as-is or use in your favorite recipes.
How to Roast Butternut Squash (Halved)?
1. Preheat the oven to 400°F.
2. To make a halved butternut squash, cut it in half lengthwise with a large, sturdy knife.
3. Scoop out and discard the seeds.
4. Place the butternut squash cut-side up in a baking sheet and brush some olive oil.
5. Season with salt and freshly ground pepper
6. Bake for 40-45 minutes, or until fork-tender and soft.
7. Allow cooling after removing from oven. Then, scoop out the flesh and eat it plain or in recipes.
How to Roast Butternut Squash (Cubes)?
1. Preheat the oven to 400°F.
2. Peel the squash by following the method listed in the recipe notes below.
3. Remove the stem and cut the squash vertically in half. Scoop the seeds out of the halves with a spoon.
4. Now, dice it into 1-inch cubes.
5. On a parchment-lined baking sheet, spread the squash cubes in a single layer. Drizzle with olive oil and season with salt and pepper to taste. Make sure there’s some space between each cube; this will help the squash crisp up and brown nicely in the oven.
6. Place the baking sheet in the preheated oven and bake the squash for 30-35 minutes, or until soft and golden brown. Then relax and enjoy your meal!
Uses of Roasted Butternut Squash
Baked butternut squash with caramelized flavor and golden brown skin, making it a wonderful side dish on its own. Garnish with chopped parsley and serve! Your options, however, do not end there. Roasted butternut squash can be used in a variety of ways. Some of my personal favorites are as follows:
- Make hummus with it.
- Add it to a salad.Fill enchiladas or tacos with it.
- It can be blended into a soup.
- Add it to a burrito bowl.
- It goes well with orecchiette, stuffed shells, or spaghetti in the fall.
This is perfect when combined with your favorite protein and greens in a grain bowl. Drizzle on some tahini sauce on top for a delicious finishing touch.
Alternatively, omit the seasoning (salt &pepper) and puree the mixture into pudding!
Peeling winter squashes is intimidating, but not butternut. Its skin is smooth, thin, and ridge-less. To peel it, start at the stem and peel off long strips with a good vegetable peeler. Then, trim any excess skin at the squash’s base with short strokes. That is all!
Do your best to cut the squash into equal-sized pieces, and it will cook more evenly because of this.
Make life easier by purchasing already cubed butternut squash at Whole Foods. I believe that it is also available at the majority of supermarkets. See How To Peel And Chop Butternut Squash
Olive oil, salt, and pepper are fused in this recipe to create an incredibly intense flavor experience. However, you can freely play with the seasoning. For example, you can use butter, cinnamon, garlic powder, cayenne powder, and Parmesan cheese. Additionally, you can also sprinkle some fresh thyme or basil that would be delectable.
Some prefer maple syrup or brown sugar. Sweet-tasting side dishes aren’t really my thing; I usually save my favorite sweet foods for dessert! However, if you want to try it, drizzle one tablespoon maple syrup and 2 tbsp. butter over the squash cubes before baking.
The baking time varies depending on your oven and how butternut squash is cut (or not cut), what you’re cooking it in, and the desired level of browning.
Butternut squash takes 15-20 minutes to become soft when cut into 1/2-inch cubes. This is an excellent point to make if you intend to add squash into a salad.
To get tender butternut squash cubes with browned edges, roast them for 45-50 minutes, tossing halfway through.
Refrigerate any leftovers for 3-4 days in an airtight container. They’re excellent when gently 50% reheated in the microwave. They’re also delectable cold, straight from the refrigerator!
Please share your favorite butternut squash recipes with me in the comment section below!
More Butternut Squash Recipes
- Vegan Butternut Squash Soup
- Butternut Squash Chickpea Curry
- Gluten-Free Vegan Butternut Squash Muffins
- Butternut Squash Coconut Curry
- Autumn Squash Soup
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