• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Med Diet
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Med Diet
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Med Diet
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Side Dish

    Roasted Butternut Squash Halves

    By Lily・Published: Sep 21, 2022・Updated: Sep 21, 2022・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    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 to 10 minutes of prep time and roasts in about an hour.

    roasted butternut squash halves with olive oil and salt

    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. This squash recipe is great if you are tracking macros.

    Ingredient Notes

    a whole butternut squash on a counter.

    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

    butternut squash halved with seeds.

    Cut the stem off the end of the squash using a sharp knife and cutting board. Split the butternut squash in half longways.

    scooping the seeds out of the butternut squash.

    Scoop out the seeds using a spoon.

    butternut squash scooped out.

    Lay the butternut squash skin side down.

    using a fork to pierce the butternut squash half.

    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".

    add salt and olive oil on the butternut squash.

    Drizzle olive oil and sprinkle a little salt on top.

    roasted butternut squash half.

    Roast butternut squash halves at 400℉ (205℃) for about an hour. The size of the squash affects roasting time. Remove the squash from the oven when the squash is fork tender.

    roasted butternut squash in a baking dish.

    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.

    roasted butternut squash wedges in a decorative bowl

    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.

    sheet-pan butternut squash

    Storage

    Store the squash in an airtight container in the fridge for up to 5 days and in the freezer for up to 6 months.

    FAQs

    How many calories are in butternut squash?

    An 8-ounce serving of butternut squash (uncooked) is 39 calories.

    How many carbs are in butternut squash?

    An 8-ounce serving of butternut squash (uncooked) has 15 grams of carbs.

    What does butternut squash taste like?

    Butternut squash tastes like sweet potatoes but less starchy.

    Vegetable Sides

    • sweet potato wedges
      Oven Roasted Sweet Potato Wedges
    • fire roasted eggplant dip with garlic and mint
      Mediterranean Grilled Eggplant Dip
    • blanched asparagus with garlic aioli
      Blanched Asparagus With Garlic Aioli
    • quartered baby Yukon gold potatoes on a plate with herbs.
      Butter Roasted Baby Gold Potatoes

    Join The Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    📋 Recipe

    roasted butternut squash halves on a baking sheet

    Roasted Butternut Squash Halves

    Author: Lily
    Course: Side Dish
    Cuisine: American
    Prep: 5 minutes mins
    Cook: 1 hour hr
    Total: 1 hour hr 5 minutes mins
    5 from 9 votes
    Print Pin Rate Email
    Servings 6 people
    Roasted butternut squash halves are an easy way to roast whole butternut squash with just olive oil and salt in a 400℉ oven for 1 hour.

    Ingredients
     
    US Customary - Metric

    • 1 whole butternut squash about 3 pounds * see note 1
    • 1 to 2 tablespoons olive oil
    • pinch salt

    Instructions

    • 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.

    Equipment

    baking sheets.
    Baking Sheet
    mercer cutting knife.
    Chef's Knife
    acacia wood cutting board.
    Cutting Board
    knife sharpener.
    Knife Sharpener
    magnetic knife block.
    Magnetic Knife Block

    Video

    Notes

    1. The size of the butternut squash affects the cooking time. For a small squash (1 to 2 lbs), check the squash at 45 minutes. A medium size squash (about 3 lbs) takes about an hour. 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.

    Nutrition

    Serving: 8 ounces | Calories: 79 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0 g | Polyunsaturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 25 mg | Fiber: 1 g | Sugar: 6 g

    More Amazing Side Dishes

    • homemade Lebanese vermicelli rice.
      Lebanese Vermicelli Rice Pilaf
    • close up view of baked mac and cheese.
      Baked White Cheddar Mac and Cheese
    • easy homemade yogurt in a pot
      Easy Lebanese Homemade Yogurt (Laban)
    • batata harra garlic and cilantro fried potatoes
      Batata Harra (Lebanese Garlic Cilantro Potatoes)

    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 9 votes (7 ratings without comment)

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jane

      October 02, 2023 at 5:04 pm

      5 stars
      I made it with coconut sugar and a combination of oil and butter. Then I tossed it through some salad leaves. It's an easy way to enjoy butternut. I am wondering if I were to freeze it next time, what is the best way to reheat it?

      Reply
      • Lily

        October 10, 2023 at 2:08 pm

        Hey Jane, if reheating butternut squash, just thaw it in the fridge the night before and use a microwave or oven.

        Reply
    2. Judy

      October 05, 2022 at 4:34 pm

      5 stars
      I made this with brown sugar and butter. Will do it again, it was so simple.

      Reply

    Primary Sidebar

    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

    Mediterranean Desserts

    • basbousa semolina cake with honey and yogurt
      Basbousa Semolina Cake
    • baklava rolls
      Walnut Baklava Rolls
    • mafroukeh close up
      Mafroukeh Pistachio Dessert With Cream
    • pumpkin cake with cream cheese icing.
      Pumpkin Olive Oil Cake with Cream Cheese Icing

    Footer

    Stay Connected

    • Instagram
    • Pinterest
    • YouTube
    • X

    ↑ back to top

    Legal

    Privacy

    Terms

    Accessibility

    About

    The Matbakh

    About Me

    Med Diet

    Resources

    Shop

    Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2025 Amooni Media LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.