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Vegetarian Mamma

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You are here: Home / Recipes / How to Roast Butternut Squash

November 16, 2020 by Cindy Gordon

How to Roast Butternut Squash

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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! #fallflavors #butternutsquash #roasted

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!

A roasted butternut squash on a piece of parchment paper over a baking sheet

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!

steps to roast a butternut squash in the oven

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.

  1. 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.
  2. Next, cut your squash in half lengthwise and scoop out all the seeds. Think like a pumpkin but with way less seeds!
  3. 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.
  4. Finally, roast your squash for about 50 minutes or until the squash flesh is tender.

roasted butternut squash face down on a baking sheet

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!

roasted and mashed butternut squash in a white bowl

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

close-up shot of roasted butternut squash with overlay text

Print Recipe

How to Roast a Butternut Squash

This simple one-ingredient recipe is the perfect base for so many fall soups and recipes!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Dinner, Main Course, Soup
Cuisine: American
Keyword: butternut squash, how to roast
Servings: 4 people
Calories: 84kcal
Author: Cindy Gordon | Vegetarian Mamma

Equipment

  • Knife
  • Parchment paper
  • Baking sheet

Ingredients

  • 1 medium butternut squash

Instructions

  • 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.

Nutrition

Calories: 84kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg


All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.

Filed Under: Main Dishes, Recipes, Soup, Vegan Recipes Tagged With: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian

About Cindy Gordon

This is Cindy Gordon’s website. You might also know her as Vegetarian Mamma. Cindy is an author, recipe developer, social media and content marketer. In addition to her digital roles, Cindy’s interests are gluten-free vegetarian foods, food allergies, gluten-free travel and wellness. Want to know more? Click the ABOUT tab at the top of your screen!

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