Mmmmm, butternut squash. It is so versatile. How do you roast butternut squash? It is so easy! When roasted, it can be used in soups, side dishes, to top salads, or it’s lovely to enjoy on its own!
Butternut squash is a winter squash and therefore goes well with many fall and winter meals. It has pale orange skin and a bright flesh interior. It is mild in flavor, somewhat nutty, and slightly sweet.
Butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A. Vitamin A is beneficial for your immune system, especially in the fall and winter months. It is also high in Vitamin C (immunity), potassium (helping with blood pressure), magnesium, and fiber.
Don’t let the tough exterior of squash intimidate you, though! Butternut squash is so easy to roast!
How to oven-roast butternut squash
- Preheat oven to 375° F.
- Line a half sheet pan with foil – this makes for easy cleanup!
- Cut the butternut squash in half lengthwise. Careful – use a large sharp knife, as it can be a little tough to cut through!
4. Scoop out the seeds with a spoon.
Note – You may also roast the seeds, just as you would pumpkin seeds. Wash the seeds to remove the pulp and dry thoroughly. Pre-heat oven to 350° F. Place the dried seeds in a bowl with olive oil, salt, garlic powder, paprika, black pepper, and toss. Place on a baking sheet. Roast at 350° F for approximately 10-15 minutes, turning periodically so they don’t burn! They would make a great addition to top a salad or soup (see, Hearty Butternut Squash & Jalapeño Soup).
5. Place your squash halves on the foil-lined half sheet pan. Drizzle with extra-virgin olive oil and season with salt and pepper. Rub the halves with the oil to ensure even coating.
6. Turn the squash halves over (flesh side down) and fill the pan with about 1/2 cup water.
7. Bake the squash in the oven, uncovered, for about 40 to 45 minutes. The squash is done when it is soft and can be pierced with a fork or knife. Periodically check on the squash to make sure the water hasn’t evaporated. Add more as needed. Also, check to see that the squash isn’t burning or becoming overcooked.
8. Remove the roasted squash from the oven and allow it to cool. Then the squash can be handled without burning your fingers!
remove skin; purée, mash, or cube
At this point, you could scoop out the flesh. Then, you can purée or mash.
Once the squash is roasted, the skin is easy to peel off. You could use your fingers. However, I prefer to use a sharp knife.
To remove the skin, lay the squash flesh side down on a cutting board. Gently shave/slice off the skin, making sure not to take off too much of the flesh. Flip over, run the knife along the top edge to ensure no skin is remaining.
Once peeled, the squash can be cubed. Lay flat side down and slice with a sharp knife horizontally. Then, cut down lengthwise, then widthwise, creating cubes.
The squash can be cooked ahead of time and stored in an airtight container in the refrigerator for about a week.
And there it is, an oven-roasted squash! Easy peasy! When I think of butternut squash, I think of fall, and it is so comforting to enjoy once the weather turns chilly. Definitely a fall favorite! For soup inspiration, see Hearty Butternut Squash & Jalapeño Soup.
Enjoy!
Easy Oven Roasted Butternut Squash
Equipment
- Half sheet pan, lined with foil
- Large kitchen knife
- Spoon/Scoop
Ingredients
- 1 Medium – Large Butternut Squash
- 2-3 tbsp Olive Oil extra virgin
- ½ tsp Salt or as needed
- ½ tsp Pepper or as needed
- ½ cup Water
Instructions
- Preheat oven to 375° F.
- Cut squash in half lengthwise with a sharp kitchen knife.
- Scoop out the seeds with a spoon or scoop. Discard seeds or roast separately. (To roast the seeds, see notes below.)
- Place squash halves on the foil-lined sheet pan and coat with olive oil. Season with salt and pepper. Rub oil to coat entire flesh of squash, and skin.
- Place the squash face down and pour ½ cup of water into the bottom of the pan.
- Roast the squash in the oven, uncovered, for about 40-45 minutes, or until soft and it can be pierced with a fork or knife. Periodically check on the squash to make sure the water hasn't evaporated, and add more as needed. Also, make sure it isn't burning or becoming overcooked.
- Once the squash is cooked, remove from the oven. Allow squash to cool until it may be handled safely.
- If using for a purée or mash, scoop out the flesh of the squash from the skins.
- If cubing, remove the skin. Lay the squash flesh side down on a cutting board and gently shave/slice off the skin, making sure not to take off too much of the flesh. Flip over, run knife along the top edge to ensure no skin is remaining.
- Once peeled, the squash may be cubed. Lay flat side down, slice with a sharp knife horizontally. Then, cut down lengthwise, then widthwise, creating cubed squash.
- Serve mashed, use in a soup as a purée or cubed, add to side dish or salad, or enjoy on it's own! Enjoy!
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