No peeling, no dicing, no faff. These roasted butternut squash halves are your shortcut to gorgeously soft, sweet squash, ready to scoop into soups, risotto, pasta sauces, and dips. Three ingredients and five minutes of prep. If you’re unsure about how to roast butternut squash, this is the easiest, foolproof technique you’ll find.
Table of Contents
- Roasted Butternut Squash Halves, at a Glance
- The Best Workaround For an Annoying Kitchen Job
- How to Roast Butternut Squash, the Easy Way
- Kate’s Top Roasted Butternut Squash Tip
- How Can I Roast Diced Butternut Squash?
- Ways to Use Roasted Butternut Squash
- Roasted Butternut Squash FAQs
- Like this recipe? Try these ideas next
- The Easy Way to Roast Butternut Squash Recipe
Roasted Butternut Squash Halves, at a Glance
⏰ Time: About 50 minutes, with just 5 minutes of prep
🛒 Key Ingredients: Butternut squash, olive oil, salt
🧠 Skill Level: Super easy
👩🍳 Cooking Method: Oven-roasted
😋 Why it Works: Skip the tricky peeling step by roasting the squash in halves, then scoop the soft flesh straight from the skin.
💃 Use For: Cozy soups (like butternut squash soup or butternut squash ramen), creamy butternut squash risotto, butternut squash mac and cheese, whipped butternut squash feta dip, this roasted butternut squash salad, or whenever you need roasted squash.
The Best Workaround For an Annoying Kitchen Job
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 I will basically do anything to not 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.
This is my go-to shortcut. Just slice the squash down the middle, roast the halves, then scoop the buttery soft flesh straight from the skin. It’s an easy little prep job and an excuse to make a batch of butternut squash soup, creamy butternut squash risotto, or even whipped butternut squash feta.
All you need is butternut squash, olive oil, and salt.
How to Roast Butternut Squash, the Easy Way
- 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.
- Place them, exposed sides down, on a lined oven tray
- Roast until the halves look super charred on top, and you can easily pierce the skin with a knife.
- Turn the butternut squash halves over – the flesh should be buttery soft, smooth, and easily scoopable with a spoon.
Kate’s Top Roasted Butternut Squash Tip
I recommend going by squash tenderness, rather than simply relying on the timer. Butternut squash varies hugely, size-wise, so larger halves will need a little longer in the oven (and smaller will need less time).
To test if your squash is tender enough, push a knife through the skin in the thickest part. It should easily slide in with no resistance, and the flesh should be buttery soft, and easily scoopable.
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 real need to peel the squash, as I find 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!)
- 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.
- 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.
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.
- Make this gorgeous twist on viral whipped feta – whipped butternut squash feta dip with chili crisp.
- 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, and then easily turn them into the cutest pumpkin-shaped gnocchi for a fun fall dinner idea.
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 well.
You can play around and add different seasoning, 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.
No! For this method, leave the skin on and roast the squash in halves. Then once the flesh is soft, you can scoop it straight out with a spoon.
If you’re following the diced squash version, you can also leave the skin on, though you’re welcome to peel it first if you prefer.
Like this recipe? Try these ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
The Easy Way to Roast Butternut Squash
Ingredients
Method
- Prepare your oven and tray.Set your oven to 400°F (200°C) 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.
