How To Roast Butternut Squash

Everyone needs a back-pocket recipe for a whole roasted butternut squash because it’s one of the easiest, most versatile dishes to prepare. With minimal effort, you get a beautifully caramelized, tender squash that’s perfect for so many meals. Roast it whole, and then slice or scoop it to serve as a side, mash it for soups, or use it in salads, grain bowls, and even tacos. The natural sweetness of the squash intensifies during roasting, making it a flavorful and nutritious base that’s packed with vitamins, fiber, and earthy goodness. Plus, it requires no peeling or fuss – just roast and enjoy! And if you need instructions for preparing other winter squashes, I also have recipes for Roasted Acorn Squash with Brown Sugar, Roasted Spaghetti Squash, and Honeynut Squash with Maple and Pecans.

What You’ll Need

This simple roasted butternut squash recipe has only 4 ingredients, and 3 are pantry staples! The recipe card below provides the exact measurements.

Easy: No need to peel it! Versatile: There are many ways to use these roasted butternut squash halves. I’ve included ideas with recipes below. Nutritious: Butternut squash is an excellent addition to any meal. It’s high in fiber, antioxidants, potassium, magnesium, and vitamins A, C, and E. Dietary Restrictions: It’s vegetarian, vegan, gluten-free, Weight Watchers-friendly, high-fiber, dairy-free, and anti-inflammatory.

If you make this oven roasted butternut squash recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!    

Butternut Squash: Cut the squash in half and scoop out the seeds. (Check out my easy tip for cutting butternut squash if you’re having a hard time.) Extra Virgin Olive Oil prevents the squash from drying out and enhances the flavor. Seasoning: Keep it simple with kosher salt and black pepper.

How to Roast Butternut Squash

After you prep the squash, the rest of the cooking time is hands-off. Find the complete instructions in the recipe card below.

Variations

Seasonings: Add other spices like cinnamon, cumin, or chili powder. Oil: Avocado or coconut oil will also work.

How to Serve Roasted Butternut Squash

Cube It: Scoop the squash out of the skins and cube it. Season it with more salt and serve with a little butter and maple syrup. Eat it as a side with roasted chicken or pork chops. Mashed: Swap potatoes in this mashed sweet potato recipe for butternut. Salad: Add cubed squash to kale salads with fall fruit, such as pomegranates, apples, or pears. Butternut Squash Soup: I have so many versions, like this Butternut Squash Lentil Soup and Coconut Curry Butternut Squash Soup. Creamy Pasta Sauce: Turn the roasted squash into a nutritious sauce, as I did with this Spicy Butternut Squash Pasta or Butternut Leek Parmesan Sauce.

Storage

Roasted butternut squash can be stored in the refrigerator for up to 4 days. To reheat it, air fry, microwave, or bake it in the oven.

More Butternut Squash Recipes You’ll Love

Maple Roasted Butternut Squash Air Fryer Butternut Squash Kale and Butternut Squash Salad with Pears and Almonds Stuffed Butternut Squash with Wild Rice and Sausage Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash Roasted Butternut Squash - 6Roasted Butternut Squash - 77Roasted Butternut Squash - 46Roasted Butternut Squash - 98Roasted Butternut Squash - 38Roasted Butternut Squash - 86Roasted Butternut Squash - 34Roasted Butternut Squash - 33Roasted Butternut Squash - 66Roasted Butternut Squash - 18Roasted Butternut Squash - 32Roasted Butternut Squash - 98