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+ servings
roasted butternut squash half in a baking dish.

Roasted Butternut Squash Halves

Author: Lily
Course: Side Dish
Cuisine: American
Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins
5 from 3 votes
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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.


  • 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.


  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. 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.


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