How to Roast Butternut Squash

A bowl of roasted butternut squash on a blue towel

Want to learn how to roast a butternut squash? This tutorial includes how to roast the squash in halves or in bite-sized pieces. Learn how to peel and cut butternut squash, as well as how to bake it perfectly every time.

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 151kcal

Ingredients

2 lb. butternut squash
4 tablespoons avocado oil or another high smoke point oil
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Preheat the oven to 450°F.
Prep the butternut squash. If roasting the squash in halves, leave on the skin and slice the squash in half. If roasting the squash in cubes, peel the exterior with a vegetable peeler. Make sure all the white/light orange parts have been removed. Then slice down the middle, and use a spoon to scoop out the seeds. For cubed, then dice into bite-sized pieces.
To roast the butternut squash in halves, place on a baking sheet with the flesh side-up drizzle both sides with oil and season generously with salt and pepper.
To roast chopped butternut squash, place the cubed butternut squash in a large bowl. Drizzle on the oil and season with salt and pepper. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer.
Roast the squash in the preheated oven for 30 minutes, flipping the butternut squash at the 15-minute mark so that the other side caramelizes.
When done, the squash will be fork tender and slightly browned.
Serve immediately, and enjoy!

Notes

How to store: Let the butternut squash cool completely, then transfer to an airtight storage container. Store in the fridge for 3-5 days. Reheat in the microwave.

How to freeze: Transfer the roasted butternut squash into an airtight freezer bag, and freeze for up to 3 months. Defrost in the refrigerator before reheating and enjoying.

Nutrition