I’ve been enjoying the abundance of produce that comes with fall. It’s still pretty new to me, and I’m having fun trying different things and finding new ways to use them.
I recently grabbed a butternut squash and loved how easy it was to prepare. Just cut, season, and pop in the oven.
Roasting brings out its natural sweetness and gives it a nice caramelized flavor, especially along the cut edges.
Personally, I love mashing it with Boursin cheese. It’s a simple addition, but it makes the squash extra creamy and flavorful. Seriously, I could eat it all day.
But there are so many ways to use it, from soups and salads to pasta, grain bowls, and more. So once you know how to roast it, you can use it for all sorts of meals.
How to Make Roasted Butternut Squash
Roasting butternut squash in the oven couldn’t be easier. Just cut, season, and let the oven do the rest!
1. Prep the squash.
Preheat the oven to 400°F. Cut the butternut squash in half lengthwise, then scoop out the seeds with a spoon.
2. Season.
Place the squash halves on a baking sheet. Spray them with olive or avocado oil, then season liberally with salt and black pepper. Flip them over cut-side down.
3. Roast.
Roast for 40-50 minutes, or until fork-tender. Start checking at the 40-minute mark and add more time as needed.
4. Serve.
Let the squash cool for a few minutes, then slice it or scoop the flesh from the skin. Serve and enjoy!
How Long to Roast Butternut Squash in the Oven
It’ll depend on the size and thickness of your butternut squash, but at 400°F, it should take about 40-50 minutes.
Start checking at the 40-minute mark. Pierce the thickest part with a fork. If it slides in easily, it’s ready. If there’s still some resistance, roast it for another 5-10 minutes and check again.
Tips for the Best Oven Roasted Butternut Squash
- Pick a good squash. Look for one that feels heavy for its size with firm, matte skin and no soft spots.
- Cut the halves evenly. Try to cut straight through the center so both halves are about the same size and cook at the same rate.
- Start checking at 40 minutes. Smaller squash may be ready sooner, while larger ones can take closer to 50 minutes or a little longer. Stick a fork into the thickest part of the squash. It should slide in easily with very little resistance.
- Change up the flavors. Try garlic powder, smoked paprika, cinnamon, rosemary, thyme, or a little maple syrup, depending on how you plan to serve it.
Ways to Serve Roasted Butternut Squash
The great thing about roasted butternut squash is there’s no shortage of ways to serve it. Eat it as is, mash it, blend it into soup, or add it to your favorite dishes.
- Mash it with Boursin. Scoop out the roasted squash and mash it with Boursin cheese until creamy. Add more salt and black pepper to taste, if needed.
- Turn it into soup. Scoop out the flesh and blend it with warm broth until smooth. Add a splash of cream for a richer soup, then season with salt and pepper to taste.
- Slice and serve. Cut the roasted squash into slices and enjoy it as is. It makes an easy side for chicken, pork, beef, turkey, or fish.
- Add it to a salad. Cut the squash into bite-sized pieces and toss it into a green or grain salad with nuts, dried cranberries, feta, or goat cheese.
- Toss it with pasta. Cube the roasted squash and add it to your favorite pasta, or mash it into a creamy pasta sauce with Parmesan and a little pasta water.
- Make a grain bowl. Serve it over rice, quinoa, or farro with your favorite protein, greens, and dressing.
How to Store and Reheat Leftovers
Roasted butternut squash stores well, so you can easily make it ahead or save any extras for another meal.
To Store: Let the squash cool completely, then scoop the flesh from the skin and transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Reheat the squash in a 350°F oven for about 10-15 minutes, or until warmed through. Or, microwave individual portions in 30-second intervals until hot.
More Fall-Inspired Recipes
Apple Turon (Filipino Apple Pie Egg Rolls)
Cranberry White Chocolate Cookies
Easy Oven Roasted Butternut Squash
Ingredients
- 1 medium butternut squash
- Olive oil or avocado oil spray
- Salt to taste
- Ground black pepper to taste
Instructions
- Preheat oven to 400°F. Cut the butternut squash in half lengthwise and scrape out the seeds with a spoon.
- Place the squash halves cut-side up on a baking sheet lined with parchment paper. Spray lightly with oil, then season liberally with salt and black pepper. Flip them over cut-side down.
- Roast for 40-50 minutes, or until the squash is fork-tender. Start checking around the 40-minute mark, since the exact time will depend on the size of your squash.
- Serve. Let it cool for a few minutes, then scoop the flesh from the skin or serve straight from the squash. Enjoy!
