How to Roast Butternut Squash
When you discover how to roast butternut squash, you will experience the official flavor of fall--sweet, earthy, and delicious.

For many people, the most intimidating part of a butternut squash is the peeling and slicing. For peeling, a heavy-duty vegetable peeler will do the trick. For cutting, it's crucial your chef's knife is super sharp--it will make the task much easier (and less dangerous, as many kitchen accidents occur when knives aren't up to par.) Slicing off the bottom and top of the squash helps keep the vegetable stable when slicing it vertically.

Butternut squash can be roasted several ways. Halving it lengthwise, scooping out the strings and seeds, and roasting it flesh-side down is one common way; another popular method is dicing the flesh into large cubes or wedges. (Peeling isn't essential for roasting squash; it's your preference, as the skin is edible as well.)

Don't discard the seeds; they can be roasted, too. Rinse the seeds to remove any attached stringy flesh, pat dry, then toss in a bit of olive oil and salt. Spread on a baking sheet and roast them in a 275-degree oven for about 15 minutes, or until they begin to pop. The baked seeds are perfect for snacking or as a salad topping.

-Hey everybody, it's Chef Lovely, and today, we are going to make basic roasted butter nut squash. So here are the ingredients: 1 pound butternut squash, peeled and cut into 3/4 to 1 inch pieces; 1 to 3 tablespoons extra virgin olive oil; 1/2 teaspoon Kosher salt, a little bit more to taste if you need it, freshly ground black pepper, and fresh lemon juice which is optional. Okay, everybody, so the hard part is pretty much done in that way. As you can see right here, I have peeled my butter squash. I've taken out all of the seeds in the inside. I cut them up into similar size pieces. I have a baking sheet here and is lined with foil. I don't about you, but I don't like to clean to clean up, so this is definitely a time saver, okay. We are going to coat this with some extra virgin olive oil. Not only this gonna impart tons of flavor, but it's gonna keep our butternut squash from drying out. So, they're gonna stay nice and moist and is also gonna encourage a nice golden brown color that we all like to see. So, there we go with our extra virgin olive oil. Of course, what I always say, simply season everything. So, we're gonna go in with our black pepper here, and of coarse salt. So, let's go ahead and add that in as well. When it comes out of the oven, taste a little piece if you wanna add more salt and pepper, go ahead and do so. Clean hands are chef's best friend. So, we're just gonna go in. We're gonna give this a nice light toss, oh, oh. Wanna try to get away. Give that a nice toss, so that every piece of butternut squash has salt pepper and our olive oil on it, fantastic, looks amazing already. So, we're gonna spread this out to a nice even layer. Okay, now that we have toss our butternut squash and our olive oil salt and pepper, we're gonna pop this into a preheated oven at 475 degrees and we're gonna cook it until it's nice and caramelized and golden brown. So, for about 15 minutes in the oven. So, here is a chef lovely tip. After, it's been in the oven for 15 minutes, I want you to take it out, get yourself a spatula, go underneath the butternut squash. We want to flip it around, okay, so that every side of our butternut squash gets nice and roasted. Then, we're gonna put it in the oven for an additional 5 minutes to continue with cooking, and then when it's done, it's gonna be absolutely delicious. Okay, everybody, welcome back. So, as you can see, I've taken out my butternut squash and it looks absolutely beautiful halfway to the cooking to process. I've pulled it out. I've pulled it out. I gave a really big toss, then I put it to let it cooked for an additional about 5 to 10 minutes, but gauge as you look to it and, you know, see when it's nice and golden brown, which should as here. So, I have a nice bowl here and we are going to take out squash like this. I'm gonna put it into a serving bowl here because it's time to eat baby, it's time to take it to the table and have a great lunch or dinner. You can even toss with pasta would be really good, have it on the side with some fish, really be creative. This is a very simple recipe that you can do so much with it. Okay, so to me, this looks absolutely gorgeous, but it looks a little dry, that looks like it needs a little bit of moistening, you can take a little bit of more of your extra virgin olive oil and toss that right on top, and some of this optional a little bit of lemon juice will also kind of heighten this dish. Now, I gave it a little taste and I think it needs just little bit more salt and pepper. So, we're gonna go right into that, a little salt, a little pepper, and we're gonna give it one final toss right here in our bowl to make sure that that seasoning gets on every piece of our butternut squash. Okay, fantastic. It's shiny, it's roasted, it's caramelized. It's simply seasoned with salt and pepper. Now, this is the best basic roaster butternut squash.
What You'll Need
  • 1   pound butternut squash, peeled and cut into 3/4- to 1-inch pieces

  • 1 - 3   tablespoons extra-virgin olive oil

  • 1/2  teaspoon kosher salt; more to taste

  •  Freshly ground black pepper

  •  Fresh lemon juice (optional)

Step By Step
Position a rack in the center of the oven and heat the oven to 475 degrees F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the butternut squash with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the butternut squash out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the squash is browned on bottom, 15 minutes. Flip and roast until tender, 5 to 10 minutes.
Return the butternut squash to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the squash seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

More Recipes
Warm your family with this delicious chicken soup recipe paired with butternut squash.
Try this thick and velvety smooth soup recipe that combines butternut squash, curry, and unsweetened coconut milk.
Often overlooked, tart cranberries can make a meal. Include them in vegetable side dishes, such as this simmered butternut squash.
Try this delicious combination of butternut squash, rosemary, Parmesan cheese, and whipped cream in this savory vegetarian main dish recipe.
Any winter squash can be used with this recipe, but you'll love the satiny texture of butternut squash.
Spicy, warm, and delicious, this butternut squash soup recipe includes a Thai twist with the added flavors of curry and coconut milk.
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the butternut squash with olive oil and salt and pepper before roasting. Or toss the butternut squash with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.
Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.
Prepared creamy soups like butternut squash, corn, and potato-leek make great bases for hearty stews that sneak an extra veggie serving past picky eaters.
Instead of making pumpkin pie again this holiday season, make this butternut squash pie. Kids love the pumpkin seed topper.
A sweet maple-orange glaze coats this low calorie, baked butternut squash side dish.
A rustic winter soup rich with the flavor of sweet caramelized roasted butternut squash and carrots-served garnished with smoky-sweet crumbled bacon.
When the early autumn days get shorter and nights start to get cool, butternut squash are ready to harvest. From your own garden or local farmers market, this sweet, nutty winter squash makes the perfect side dish. For this recipe we slow-roasted sliced butternut squash with brown sugar, apples and a splash of Calvados apple brandy topped with maple glazed pecans seasoned with sea salt.
Anna Thomas's 1970s book, The Vegetarian Epicure, is iconic; updated in the '90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.
This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta.

shop our favorite products