No peeling, no dicing, no faff and just three ingredients are needed to make soft, charred, roasted butternut squash that you can use in so many recipes. If you’re unsure about how to roast butternut squash, this is the easiest, foolproof technique you’ll find.
I don’t know about you, but peeling, chopping and prepping butternut squash (or pumpkin) is one of my least favorite kitchen tasks. It’s really tricky, awkward and honestly, I will basically do anything not to have to do it. But I love the flavor of roasted squash, and it’s a wonderful, versatile ingredient to use around the holiday season.
If you’re anything like me, this technique for roasting squash is going to be a bit of a lifeline. Just slice the squash down the middle, then pop into the oven to get all charred and gorgeous.
All you need is butternut squash, olive oil and salt.
How to Roast Butternut Squash, the Easy Way
All you have to do is slice the squash right down the middle – I like to slice the top with the stem off to make this easier – then scoop out the seeds.
1. Slice your butternut squash right down the middle – I like to slice the top with the stem off to make this easier – then scoop out the seeds. Drizzle the exposed sides with olive oil and sprinkle with salt.
2. Place them, exposed sides down, on a lined oven tray
3. Roast until the halves look super charred on top, and you can easily pierce the skin with a knife.
4. Turn the butternut squash halves over – the flesh should be buttery soft, smooth and easily scoopable with a spoon.
How Can I Roast Diced Butternut Squash?
You can absolutely dice the squash if you like, or if you need it for your recipe. Again, there’s no need to peel the squash as I find that the crispy texture the skin brings adds interest (but you can peel it if you want to).
I use this method in my roasted butternut squash, feta and pomegranate salad (one of my favorites for the holiday season!)
1. Slice the squash in half and scoop out the seeds, just like the original recipe. Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you’d like to add.
2. Arrange on a lined oven tray in a single layer, then roast at 400°F (200°C)for 40 minutes, stirring them halfway through. You want them to look a little charred around the edges, and you should be able to easily pierce them with a fork.
Eight Ways to Use Roasted Butternut Squash
- Make creamy butternut squash soup.
- Use it in this easy one-pot butternut squash mac and cheese.
- Spoon the roasted squash straight onto toast, with a little super easy marinated feta and nutty dukkah on top.
- Add a dollop of squash to these cranberry, brie and prosciutto filo bites.
- Use it to make my absolute go-to salad for fall, Thanksgiving and Christmas – this roasted butternut squash salad with feta and pomegranate seeds.
- Dollop onto two-ingredient Greek yogurt pizza dough for a fall twist on your favourite slice.
- Make this beautifully comforting roasted butternut squash risotto (and then use any leftovers to make cheesy stuffed arancini balls).
- Try your hand at the easiest homemade gnocchi and swap roasted sweet potato for butternut squash in this easy five ingredient sweet potato gnocchi.
Roasted Butternut Squash FAQs
The roasted squash will keep for up to 5 days in the fridge, and up to 3 months in the freezer.
Yes! Depending on the size, you might want to cut the pumpkin into quarters to roast, but this method will still work perfectly well.
You can play around and add different seasonings, depending on what you’ll use the squash for. Ground cumin, coriander and paprika are lovely with the squash, or give it a sweet twist with a sprinkle of brown sugar and ground cinnamon.
You don’t need to, but you can if you prefer. If you do want to peel your squash, the easiest way is to trim the top and bottom, then microwave the squash for 2 minutes to soften the skin a little. Use a sharp vegetable peel the squash in long strokes. Then cut it in half lengthwise, scoop out the seeds, and dice or slice before roasting.
Like this? Here are some more tips and tricks for you
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The Easy Way to Roast Butternut Squash
- Total Time: 50 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
No peeling, no dicing, no faff and just three ingredients are needed to make soft, charred, roasted butternut squash that you can use in so many recipes.
If you’re anything like me, this technique for roasting squash is going to be a bit of a lifeline. Just slice the squash down the middle, then pop into the oven to get all charred and gorgeous.
Ingredients
- 1 large butternut squash
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Prepare your oven and tray. Set your oven to 400°F (200°C), fan/convection if you have it, and line a large baking sheet with parchment paper for easy cleanup.
- Cut the squash in half. Slice off the top of the squash (I like to do this where the stem was, as this makes it easier to cut). Stand the squash upright on a cutting board, then carefully slice it in half lengthwise using a large, sharp knife. Scoop out the seeds with a spoon and set them aside if you’d like to roast them later.
- Season the squash. Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt. Rub it in with your hands to make sure it’s evenly coated.
- Roast the squash. Place the squash halves cut-side down on the prepared baking sheet. Roast for about 45 minutes, or until the flesh is super tender and can be easily pierced with a knife through the skin. Let it cool for a few minutes, then you can scoop out the flesh or use it however you wish.
Notes
STORAGE INSTRUCTIONS: Store the roasted squash in the fridge for up to 5 days, or you can freeze it for 3 to 4 months.
WANT TO ROAST DICED BUTTERNUT SQUASH? After halving the squash (as in the main recipe), cut it into evenly sized cubes. I usually don’t peel it as the skin softens in the oven and adds great texture, but feel free to peel it if you prefer. Toss the cubes with the olive oil and a good pinch of salt, then spread them out in a single layer on a parchment-lined baking sheet. Roast at 400°F (200°C) for about 40 minutes, stirring halfway through, until the edges are slightly charred and the squash is fork-tender.
HOW TO USE IT: You can really use it in any recipe that calls for pumpkin puree, but some of my favourite ways are this butternut squash soup, butternut squash risotto, butternut squash mac and cheese, smear it onto toast or blitz it up with feta to make a gorgeous dip. If you choose to dice the squash, you can make this wonderful roasted squash, feta and pomegranate salad.
HOW TO USE THE SEEDS: The squash seeds are perfectly edible, so don’t waste them. Soak them in water and remove as much of the flesh and stringy bits as you can, then pat dry with a paper towel. Toss with a little olive oil and any seasoning you like, spread them out on a baking sheet, and roast at 350°F (180°C) for about 10 to 15 minutes, or until golden and crispy. Keep an eye on them because they can burn quickly! They’re great as a crunchy topper for soups, salads or pasta, or as a little snack.
- Prep Time: 5
- Cook Time: 45
- Category: basics
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 142
- Sugar: 4g
- Sodium: 1171mg
- Fat: 7.2g
- Saturated Fat: 1g
- Carbohydrates: 21.5g
- Fiber: 6.6g
- Protein: 1.8g
- Cholesterol: 0
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