Whole Roasted Butternut Squash

Have you ever baked a butternut squash whole? I haven’t until recently, and let me tell you – you are in for a treat! Whole Roasted Butternut Squash is totally the way to go. Only 5 ingredients (butternut squash included, of course), no peeling, and requires minimal prep time (only 10 whole minutes!).

Roasted Butternut Squash is cut in half and then cooked in the oven until it is soft and tender, and the surface of the squash is caramelized and lightly crispy. It’s so good and the perfect Fall side dish.

Oven Roasted Butternut Squash

Sitting on my kitchen counter right now are three whole butternut squash. Along with pumpkins, apples, pears etc.

The reason for three whole butternut squash is quite simple – I CANNOT GET ENOUGH OF IT. And since it is seasonal, I’ll make sure I eat my share of it while they are still around.

Such an underrated fruit, butternut squash (also known in Australia and New Zealand as butternut pumpkin or gamma, thank you Wikipedia) is a great source of Vitamin A, Vitamin C, and fiber.

Its flesh has a sweet nutty taste – kinda similar to pumpkin. Its texture is hard uncooked but once baked it is nice and tender.

There are so many ways to cook butternut squash – and whole roasting butternut squash is always my #1 way of preparing it.

But let’s face it, roasting is my favorite way to make ANY squash. Proof: Here I am roasting spaghetti squash! P/S: It’s SO good.

Most recipes involve peeling the butternut squash before roasting it, but I find that part a bit tedious. That’s why I want to share how I make whole roasted butternut squash – one of the simplest and basic way to cook a butter squash, yet the tastiest.

Once butternut squash is roasted, you can cut it into small cubes, puree it, add it to salads, make soups out of it (speaking of soups, this delicious Curry Butternut Squash Soup is a butternut squash lovers’ dream!) etc. The list goes on; the possibilities are endless!

Baking Butternut Squash Whole

Today is the day you get to enjoy butternut squash close to its purest form – whole. No peel, no dice, just yum. 🧡

One that requires minimal ingredients and prep time, and yet brings out all the flavor it has to offer.

I love buying a whole butternut squash instead of the pre cut ones because they are usually the freshest, and the most budget friendly. They also last a lot longer than the pre-cut ones if you don’t intend to cook it immediately.

How to cut butternut squash

Before we talk about how to roast butternut squash, let’s talk about how to cut a whole butternut squash.

I don’t know about you, but when I first made Whole Roasted Butternut Squash, this is the most intimidating part for me.

How do I break apart this giant of a fruit?

If you are also asking that question, let’s dive straight in!

First, start by cutting off both ends (top and bottom) of the butternut squash.

Stand butternut squash up on a firm flat surface (bottoms down), then slice it into half lengthwise.

Next, dig out all the seeds using a spoon.

How to roast butternut squash

Now that we have cut up the butternut squash, it’s time to prepare it for roasting.

Place both halves of butternut squash face side up (skin side down) on a baking dish or baking pan.

For easier cleanup, line with parchment paper.

Using a brush, brush olive oil onto the non-skin surfaces of both halves of butternut squash, including the hole where the seeds were dug out from.

Then sprinkle it generously with:

• sea salt – brings out the natural sweetness; can also use kosher salt or other kinds of salt.
• black pepper – this is optional if you are not a fan of a slight kick in your foods. I personally like it but it will also taste delicious without this.
• brown sugar

Alternatively, you can toss the seasonings together before adding it to the butternut squash.

Roast butternut squash in the oven at 400℉ for 45-60 minutes. Check at the 40-45 minute mark, especially if you are baking a small butternut squash. If not, you will most likely need close to an hour.

When done, butternut squash should be very soft and tender on the inside, and you should be able to scoop it out easily with a spoon (or fork – this is called “fork tender”).

And there you go – Whole Butternut Squash in all its glory.

Roasting butternut squash this way really brings out the natural sweetness from the butternut squash. It should be fork tender, soft and very flavorful.

Super simple. Super tasty. Super satisfying.

Variation and substitution

There are so many seasonings and spices you can add on when you roast butternut squash whole.

I like to have a savory and a sweet component because having both really brings out the flavors of the butternut squash. But other than that, have fun with it! Feel free to add additional flavors to make this recipe your own!

Here are some substitution for making whole roasted butternut squash:

• maple syrup instead of brown sugar
• seasonings such as garlic or onion powder
• herbs such as thyme, sage, rosemary, or parsley
• adding some Fall flavors such as ground cinnamon, allspice, ground cloves or/and ground nutmeg

How to serve this butternut squash

This makes a wonderful side dish to many protein dishes such as:

• Lemon Balsamic Chicken
• Creamy Spinach Chicken
• Pork Tenderloin with Gravy
• Restaurant Style Steak
• Sheet Pan Oven Baked Sausage and Peppers
• Marinated Flank Steak with Avocado Corn Topping
• Honey Lemon Garlic Shrimp
• White Wine Tomato Skillet Chicken
• Cheesy Tuna Casserole (by Love in my Oven)

In addition to sides, roasted squash make the best salad toppings. After roasting the whole squash, remove the skin and cut it into cubes. Serve cubed butternut squash on top of your favorite salads!

BONUS: This is also a great way to get a butternut squash ready to be mashed up. Remove the skin and use a potato masher or electric mixer to smash butternut squash until smooth. With the seasonings added prior to baking, butternut squash should already be plenty flavorful, but you can always add more seasoning to mashed butternut squash if you like.

Ready. Set. Feast! 🧡

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More delicious Fall Recipes

• Pumpkin Banana Muffin
• Pumpkin Chocolate Chip Scones
• Broccoli Kale Apple and Cranberry Slaw
• Mascarpone Mashed Potatoes
• Brown Sugar Pecan Roasted Sweet Potatoes
• Sweet Potato Casserole with Pecans
• Cheesy Garlic Scalloped Potatoes
• Cheesy Garlic Rolls