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 favourite kitchen tasks. It’s really tricky, awkward and honestly, I will basically do anything not to have to do it. But I love the flavour 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 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.
Drizzle the exposed sides with olive oil and salt, then place them, exposed sides down, in a lined oven tray and roast for 45 – 50 minutes at 210C/400F fan until super soft and you can easily pierce it with a knife. It should be buttery soft, smooth and easily scoopable with a spoon.
What if I want to dice the squash?
You can absolutely dice the squash if you like, or if you need diced for your recipe.
- Slice the squash in half and scoop out the seeds, just like the original recipe. I don’t peel the squash as I like the texture the skin brings (it’s not super tough), but you can peel it if you like.
- 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 200C/390F fan for 40 minutes, giving them a stir halfway through.
You want them to look a little charred around the edges and easily pierced with a fork. I use this method in my roasted butternut squash, feta and pomegranate salad (one of my favourites for the holiday season!)
How to use the squash
- Make creamy butternut squash soup.
- Use it in this easy one-pot butternut squash mac and cheese.
- Spoon straight onto toast, with a little marinated feta and dukkah.
- Add a dollop of squash to these cranberry, brie and prosciutto filo bites.
- Blitz it with feta to make a gorgeous whipped squash dip.
- Dollop onto pizza for a fall twist on your favourite slice.
- Or, just scoop out the flesh and store it to use in any recipe that pumpkin puree is called for.
Got a question?
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.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print