How long will the roasted butternut squash keep?

The roasted squash will keep for up to 5 days in the fridge, and up to 3 months in the freezer.

Can I use this method for pumpkins?

Yes! Depending on the size, you might want to cut the pumpkin into quarters to roast, but this method will still work perfectly well.

Could I add any different seasoning to the butternut squash before roasting?

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.

Can I peel the butternut squash before roasting it?

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.

The Easy Way to Roast Butternut Squash

Name: The Easy Way to Roast Butternut Squash
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: american
Ingredients: 1 large butternut squash; 1 tablespoon olive oil; 1 teaspoon salt

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

Scale

1 large butternut squash
1 tablespoon olive oil
1 teaspoon salt

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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