Get the Recipe: How To Roast A Butternut Squash
Learn how to easily roast butternut squash! Two methods are featured: how to roast a butternut squash whole, or cubed. You need just 4 simple ingredients, and the result is so easy and versatile! You can eat roasted butternut squash by itself, dip it into a sauce of your choice, or even use it to make butternut squash mac and cheese.
Ingredients
- 1 large butternut squash, (around 4 cups cubed and peeled)
- 2 tbsp olive oil
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper , or to taste
Equipment
- Conventional oven
- Baking tray
- Mixing bowl
Instructions
To roast a whole butternut squash
- Preheat a conventional oven to 350 degrees F/400 degrees C and line a large baking tray with parchment paper.
- Cut the butternut squash in half. You can remove the top and bottom to make this easier.1 large butternut squash
- Scoop out the seeds and discard them, or save them for roasting.
- Lay the butternut squash flat side up on the baking tray. Drizzle with olive oil, and season generously with salt and pepper.2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper
- Bake for 50 minutes in the preheated oven, until fully fork tender*.
To roast butternut squash cubes
- Preheat a conventional oven to 350 degrees F/400 degrees C and line a large baking tray with parchment paper
- Remove the top and bottom of the butternut squash. Next, cut it in half horizontally, and then once again vertically.1 large butternut squash
- Remove the seeds from the bottom half of the butternut squash, and discard/save them. Now use either a knife or a vegetable peeler to peel the butternut squash.1 large butternut squash
- Lay each section flat side down, and cut it lengthwise into rectangles. Then, turn them around and cut at a 90 degree angle to make the butternut squash cubes.1 large butternut squash
- Transfer the butternut squash cubes to a large mixing bowl. Drizzle with olive oil, season with salt and pepper, and mix together thoroughly.2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1 large butternut squash
- Arrange the butternut squash cubes on the baking tray in a single layer and bake in the preheated oven for 25 minutes, or until fully fork-tender.
Video
Notes
*Keep in mind that baking times will depend on the size of the butternut squash.
How to store roasted butternut squash
In the fridge: You can keep roasted butternut squash in the fridge for up to 4 days in an airtight container. Eat cold, or reheat in the microwave.
In the freezer: I would not recommend freezing roasted butternut squash. However, you can keep raw butternut squash cubes in the freezer for up to 3 months. Allow to thaw fully before seasoning and baking as normal.
Calories: 147kcal, Carbohydrates: 22g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 298mg, Potassium: 663mg, Fiber: 4g, Sugar: 4g, Vitamin A: 19933IU, Vitamin C: 39mg, Calcium: 91mg, Iron: 1mg