Whether you are roasting a whole butternut squash as is, or cutting it in half, this will be your go to recipe! Customize the flavors, are keep it plain and simple.
Butternut squash roasted whole is an easy way to stock up for all your fall recipes. You can even freeze it in servings to use whenever you need!
This post was originally published on October 21, 2021.
While we love butternut squash, cutting it feels like you went a round in the ring with Mike Tyson! So roasting a whole butternut squash makes it so much easier, plus so versatile. Eat it as a side, or scoop it out to use in any fall recipe like my vegan butternut squash soup!
The slightly sweet, nutty, and earthy flavor is so comforting. And, I love that it can go with either sweet or savory flavors! It's one of those foods that helps to make it easier to sneak in more veggies to your diet.
Ingredients
For a simple roasted butternut squash, gather these items:
- Butternut squash
- Oil
- Sea salt
- Ground black pepper
You can also add extra flavor with any combination of the following:
- Brown or coconut sugar
- Maple syrup
- Cinnamon
- Nutmeg
- Nuts like pecans or walnuts
- Thyme
- Sage
How to Roast Butternut Squash Whole
You can roast a whole butternut squash really easily:
- Wash the butternut squash.
- Poke holes all over with a fork.
- Rub with oil, salt, and pepper if desired.
- Bake until soft and the skin is brown and shriveled.
- Once it has cooled slightly, slice in half.
- Scoop out the seeds.
- Enjoy!
How to Cut Butternut Squash in Half
While butternut squash roasted whole is the easiest method, roasting in half results in more flavor. The baking is the same but it takes a little more effort if cutting the squash in half. Here is what you need to do to cut it in half:
- Slice the top and bottom off of the butternut squash.
- Use a sharp knife to cut down the middle lengthwise.
- Scoop out the seeds.
How to Cook Butternut Squash in Oven
By cutting the squash in half before baking you're able to season the inside, plus the edges get a little caramelized which adds even more flavor!
- Rub the cut-side of the squash with oil or broth, salt, and pepper.
- Place it cut-side down on a parchment lined baking sheet and roast.
- Once it is soft to the touch (learn from me, use a fork to test), flip it over.
- Add any toppings you prefer.
How to choose a butternut squash
When roasting squash you want to make sure you pick a good one! Here are a few tips for selecting the perfect butternut squash:
- Look for an even beige color. Green spots indicate that it isn't quite ripe.
- Avoid any deep cuts, bruises, or soft spots. Some light scratching is normal.
- Like melons, you want a squash that feels heavy when you pick it up.
- Find one with an intact, firm, brown stem.
Serving suggestions
Roasted butternut squash makes a great side dish along with these recipes:
- Creamy Vegan Baked Mac and Cheese
- Vegan BBQ Pulled Pork Sandwich
- Vegan Lentil Meatloaf
- Mushroom Bourguignon
- Gluten-Free Pot Pie
- Lentil Quinoa Salad
- Portobello Mushroom Steak
You can also bake up a bunch to have on hand to add to these comforting roasted butternut squash recipes:
- Creamy Vegan Butternut Squash Pasta
- Roasted Butternut Squash and Spinach Pasta
- Butternut Squash Lasagna Roll Ups
- Avocado Kale Salad with Butternut Squash
- Vegan Roasted Butternut Squash Soup
- Butternut Squash Apple Burgers
Storage and Reheating Tips
- Roast more than one squash at a time and store it for later use.
- Refrigerate roasted butternut squash in an airtight container for up to 3 days.
- You can also easily freeze butternut squash for up to 3 months. Portion it out in smaller amounts and seal well in an airtight container, that way you can pull it out to use in recipes!
- The best way to reheat butternut squash is in a 350°F oven for 10-15 minutes.
Common Questions
Wash the squash, then poke holes around it with a fork. Cover in oil and seasonings if preferred and bake in a 400°F oven on a baking sheet for approximately 1 hour.
No you do not need to peel the squash before roasting. The flesh will separate from the skin very easily once roasted.
Since the skin is completely edible, it's up too you if you want to peel it or not.
More Easy Vegan Recipes
Knowing how to cook the basics is the key to making meals even easier. Once you can prep these staples, they're easy to have on hand to use for a variety of recipes:
Roasting a Whole Butternut Squash Easily
Ingredients
- 1 butternut squash , medium sized
- 2 teaspoon of your favorite roasting oil or butter I like olive oil (see note for oil free)
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Optional toppings:
- Brown or coconut sugar
- Maple syrup about 1-2 tablespoons
- Cinnamon about ¼ to ½ teaspoon
- Nutmeg about ⅛ to ¼ teaspoon
- Nuts like pecans or walnuts
Instructions
- Preheat the oven to 400 F/ 205 C
- Cut the ends off of the squash and then cut in half length wise.
- Scoop out the seeds.
- Brush with oil or butter. Add any additional toppings now or waiting until the last 10 minutes of roasting. If using nuts, add them at the end or after it’s done baking.
- Place on a parchment lined baking sheet cut side down.
- Bake for 45-50 minutes until soft to the touch. If using toppings, you can also add them about 10 minutes before it is done. Mix them all in a bowl with a little more oil or butter, or if using maple you don’t need to add extra oil/butter. Turn halves over and brush with the mixture. Continue to roast cut side up.
- Allow to cool and use with your favorite recipes or enjoy as is!
Notes
- If you are oil free you can skip it but the end result won’t be as rich and moist. You can also try and use broth to get some moisture in there.
- If you want to roast this whole instead of cutting it, poke holes around it like you would a potato. Then rub the oil, salt and pepper on the outside (optional). Then roast until it is soft, it may take closer to 60 minutes or more if doing it whole. You want the skin browning and shriveled.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Stacey
I cut it in half and glad I did! The edges were my favorite!
Sarah
So easy and delicious! I loved the flavor combo with the Fall spices along with the crunch of the nuts.