Roasted Butternut Squash Recipe
If you’re looking for an easy way to cook butternut squash, this Roasted Butternut Squash recipe is a great one to have in your back pocket. It’s simple, requires just a handful of ingredients, and best of all, there’s no need to peel the squash.
I love making this roasted butternut squash in the fall and winter, especially after the heavier holiday meals. Butternut squash has a naturally mild, slightly sweet flavor, and roasting brings out that sweetness while giving the edges a lovely golden, caramelized finish. The inside stays soft, tender, and creamy.
And this is one of those recipes you can serve in so many different ways. Serve it as an easy side dish for meat or fish, or make it the star of a vegetarian meal with a simple mixed salad. You can also use the roasted squash as a base for all kinds of other dishes. Stuff it, add it to a salad, turn the leftover flesh into soup, or mash it into a creamy squash gratin with a little cream and cheese.
Basically, make a big batch and figure out what to do with the leftovers later. That’s half the fun.
An Easy Way to Roast Butternut Squash
The best part of this recipe? You don’t have to peel the butternut squash.
Just cut the squash in half lengthwise, scoop out the seeds and stringy bits, then score the flesh with a sharp knife. Brush it with olive oil and season with salt and pepper. That’s really all you need for a delicious roasted butternut squash.
For this version, I like adding a little fresh thyme, but you can easily switch things up depending on what you have in the pantry. Try rosemary, sage, garlic, curry powder, turmeric, or even za’atar. A little maple syrup or a pinch of cinnamon can also take the naturally sweet flavor of roasted butternut squash in a completely different direction.
The squash goes into the oven while you get on with the rest of dinner. Depending on its size, it usually takes about 30 to 50 minutes to roast, until the flesh is completely tender and easily pierced with a knife.
So you get a flavorful, golden roasted vegetable with about 10 minutes of hands-on prep. Not bad for a side dish.
What to Serve with Roasted Butternut Squash
This roasted squash is incredibly versatile, which is one of the reasons I make it so often. Serve it alongside roasted chicken, pork, turkey, or fish. For a vegetarian meal, pair it with a green or mixed salad, grains, lentils, or your favorite plant-based protein.
And don’t throw away the leftovers! The roasted flesh can be scooped straight from the skin and used to make a quick butternut squash soup, stirred into pasta, or turned into a comforting gratin with cream and cheese. You can even use it as a filling for stuffed squash — I’ll share that idea with you soon.
Roasted Butternut Squash Recipe
What ingredients do you need to make this roasted butternut squash recipe?
You only need a few basic ingredients for this recipe, and I’m willing to bet you already have most of them in your kitchen.
The essentials are butternut squash, olive oil, salt, and pepper. Everything else is there to give you ideas and help you change things up throughout the fall and winter.
Fresh thyme is my favorite here, but don’t be afraid to experiment. Once you’ve got the basic roasted butternut squash method down, you can season it in all sorts of ways and never get bored with it.
- a medium sized butternut squash
- olive oil
- salt and pepper
- dry herbs like thyme, rosemary… (if you want them but it’s optional)
- powdered spices of your choice curry, cumin, turmeric, zaatar (just like herbs, if you want them but it remains optional)
- powdered or pressed garlic, this is also optional but I find it delicious and it helps enhance the flavor of the butternut
- and if you want to give your dish a gratin appearance, you can even sprinkle with a little grated parmesan…
What dishes can you accompany this baked Butternut squash?
Here are other recipe ideas to make with squash:
Roasted Butternut Squash Recipe
Ingredients
- 1 butternut squash
- Olive oil
- Salt and pepper
- Dried herbs: Thyme, rosemary… (optional)
- Powdered spices: curry, cumin, turmeric, zaatar (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the butternut squash. Wash and scrub the squash well to remove any dirt. Pat it dry, then carefully cut it in half lengthwise.
- Remove the seeds. Use a spoon to scoop out the seeds and stringy bits from the center of each half.
- Score the flesh. Using the tip of a sharp knife, score the flesh in a crosshatch pattern, as shown in the photos. Be careful not to cut all the way through the skin.
- Season the squash. Place the squash halves cut-side up in a baking dish or on a parchment-lined baking sheet. Brush the flesh generously with olive oil, then season with salt and pepper. Add your favorite herbs or spices—I like thyme, but garlic, rosemary, sage, curry powder, turmeric, or za'atar are also delicious.
- Roast. Roast for about 40 minutes, depending on the size of your squash. To check for doneness, insert the tip of a sharp knife into the thickest part of the flesh. It should slide in easily and the squash should be tender all the way through. If it still feels firm, continue roasting for another 10 to 15 minutes.
- Serve. Serve hot, scooping the tender flesh directly from the skin with a large spoon. If the flesh doesn't come away easily, the squash needs a little more time in the oven.
If you ever make my Roasted Butternut Squash recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
