Roasted Butternut Squash is my favorite fall flavor and it’s so versatile! Learn how to roast it with no added salt or fat to put in so many delicious dishes!
I love everything butternut squash, and when I learned How to Roast Butternut Squash, it opened up so many homemade roasted butternut squash recipes for me!
From creamy soups to deeply roasted cubes, it’s got a burst of fall every time and is so easy to make and healthy! This recipe has no added fat or salt and literally only requires one thing: a butternut squash!
If you go as squash crazy as I do once sweater season hits, you’ll love this Mushroom Spaghetti Squash with all that pasta comfort but none of the carbs!
HOW TO ROAST BUTTERNUT SQUASH
This recipe just needs one butternut squash! You can add oil or seasonings when roasting butternut squash, but I try to skip the oil and do all the seasoning when I add this to a dish. Feel free to do this with multiple squashes if you’re feeding a crowd.
- Start by preheating your oven to 400 degrees F. Even though you’re not eating the outside of the squash, you should still wash it.
- Next, cut your squash in half lengthwise and scoop out all the seeds. Think like a pumpkin but with way less seeds!
- Now, place the squash on a lipped baking sheet lined with parchment paper. You can cook it face up or face down, but I like to turn the squash face down with the flesh on the parchment paper.
- Finally, roast your squash for about 50 minutes or until the squash flesh is tender.
How to Serve Butternut Squash
The options are truly endless with this roasted butternut squash.
Your easiest option is to slice it into cubes and serve as is! You can add seasonings like salt, pepper, cinnamon, maple syrup, or rosemary.
You can also dice the butternut squash before roasting and reduce the time to about 20 minutes if you wanted.
My favorite way to use this is in a soup! While some people boil and blend for their butternut squash soup, I think the roasting process brings it a deeper flavor. You can blend any combination of cooked carrots, celery, garlic, vegetable stock, cream, apples, onions, sage, rosemary, or even ginger for a delicious vegetarian butternut squash soup!
How to Store Leftovers
The best way to store butternut squash is raw and whole, but if it’s already been cooked, it can be kept for later.
You can roast butternut squash ahead of time or save leftovers for another recipe! Cooked butternut squash lasts up to 3 days in the refrigerator, making it not ideal for weekly meal prep but perfect for a make-ahead recipe!
You can also freeze butternut squash! Cut the squash into cubes and spread them out on a parchment-covered baking sheet in a single layer. Freeze them for about 4 hours or until they feel fairly firm before moving them to a long-term storage container.
Frozen, roasted butternut squash can last up to 3 months!
MORE VEGETARIAN RECIPES TO TRY
- Vegan Apple Crisp
- Tofu Noodle Soup
- Vegan Corn Chowder
- Air Fryer Zucchini Boats
- Instant Pot Ramen
- Air Fryer Sweet Potato Casserole
- Vegan Stuffing
How to Roast a Butternut Squash
- Parchment paper
- Baking sheet
- 1 medium butternut squash
- Preheat oven to 400 degrees F.
- Cut butternut squash in half lengthwise and remove seeds.
- Place squash on a lipped baking sheet lined with parchment paper.
- Roast squash for 50 minutes or until the flesh is tender.