These simple roasted butternut squash halves are the best way to roast whole butternut squash. With just a little extra virgin olive oil and a pinch of salt, this roasted butternut squash recipe takes only 5 minutes of prep time and roasts in less than an hour.
This roasted butternut squash is perfect for butternut squash pasta sauce, butternut squash soup, or a healthy side dish option. Alternatively, you can sprinkle some brown sugar on top (before roasting) or drizzle some maple syrup (after roasting).
What You Will Love
The easiest way to roast a whole butternut squash is by splitting it in half and scooping out the seeds. This method is perfect for when you have very little time to prep. This delicious side dish is so versatile!
Butternut squash tastes similar to sweet potatoes but with fewer calories (and carbs) per ounce. An 8-ounce serving of butternut squash is just 59 calories with 15 grams of carbs. An 8-ounce serving of sweet potatoes is 247 calories with 38 grams of carbs.
Butternut squash is the main ingredient. It comes in different sizes, which will impact the baking time. Pick a squash between 2 and 4 pounds if possible.
Olive oil or butter coats the outside of the squash flesh. Also, use a pinch of salt. Alternatively, add some brown sugar.
How To Make Roasted Butternut Squash
Cut the stem off the end of the squash using a sharp knife and cutting board. Split the butternut squash in half longways.
Scoop out the seeds using a spoon.
Lay the butternut squash skin side down.
Place the squash in a baking dish or sheet pan. Stab the flesh of the squash with deep cuts using a fork or knife every 1" to 2".
Drizzle olive oil and sprinkle a little salt on top.
Roast butternut squash halves at 400℉ (205℃) for about 45 minutes to an hour. Remove the squash from the oven when the squash is fork tender.
Once the roasted butternut squash is removed from the oven, scoop the squash with a large spoon or ice cream scoop.
Tips and Tricks
Different size of squash has different roasting time. If you bought a small butternut squash (about 1 to 2 pounds), the cooking time is closer to 45 to 50 minutes. A medium size squash (about 3 pounds) cooks for around an hour. For large butternut squash (about 4 to 5 pounds), the cooking time is closer to 70 minutes.
Ovens roast differently! Altitude and oven temperatures vary, so keep an eye on the squash while you roast.
You don't need parchment paper when roasting with the outer peel on. If sprinkling brown sugar on top, add parchment paper under the squash for easy cleanup.
Variations and Substitutions
Use butter or coconut oil instead of olive oil.
Sprinkle some brown sugar on top of the squash before roasting. Drizzle some maple syrup or honey once the butternut squash is pulled out of the oven.
Make roasted butternut squash cubes. Use a vegetable peeler and peel the outside of the squash. Cut the whole squash into 1-inch cubes. Spread the cubes on a parchment paper lined baking sheet in a single layer. Drizzle with olive oil. Sprinkle some salt and black pepper. Roast the squash at 400℉ (205℃) for about 25 to 30 minutes. The squash cubes take extra time to cut, but they take less time to roast.
Store the squash in an airtight container in the fridge for up to 5 days and in the freezer for up to 6 months.
An 8-ounce serving of butternut squash (uncooked) is 39 calories.
An 8-ounce serving of butternut squash (uncooked) has 15 grams of carbs.
Butternut squash tastes like sweet potatoes but less starchy.
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Roasted Butternut Squash Halves
- 1 whole butternut squash about 3 pounds * see note 1
- 1 to 2 tablespoons of olive oil
- pinch of salt
- Cut the stem off of the butternut squash. Cut the squash in half longways with a sharp knife.
- Using a spoon, scoop out and remove the seeds.
- Take a fork and stab the squash flesh every 1" to 2".
- Drizzle olive oil and sprinkle salt on top.
- Roast butternut squash halves at 400℉ (205℃) for about 45 minutes to an hour. Remove the squash from the oven when the squash is fork tender.
- The size of the butternut squash affects the cooking time. For a small squash (1 to 2 lbs), check the squash at 45 minutes. For a large squash (4 to 5 lbs), you may need to cook for 70 minutes. The squash is finished roasting when it is fork tender.