Roasted Butternut Squash Halves

5 from 10 votes

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.

Servings: people

Preheat the oven to 400℉ (205℃).
Cut the stem off the end 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. 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.
Store the squash in an airtight container in the fridge for up to 5 days and in the freezer for up to 6 months.
Variations:
- 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.