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These Roasted Butternut Squash Halves are simple to make in the oven with just a few ingredients. It take about 45-60 minutes (depending on size) to get soft, caramelized butternut squash that’s ready to serve.
Why You’ll Love It
- Simplicity: This recipe is all about letting the natural flavors of butternut squash shine. No need for intricate techniques or a laundry list of ingredients.
- Versatility: These roasted halves can serve as a standalone dish or can be incorporated into a variety of meals—think salads, tacos, or grain bowls.
- Nutritional Value: Butternut squash is a powerhouse of nutrients, including vitamins A and C, making it a healthy addition to your fall menu.
» You might also like this Colorful Winter Roasted Vegetables.
Ingredients You Need
- Butternut squash – These come in all different sizes, from pretty small to rather large. I like to look for a medium sized one that’s about 2-3 pounds.
- Olive oil – Give a hint of an earthy taste.
- Salt and freshly ground black pepper – Seasoning the squash before and after roasting is essential.
- Optional herbs: Rosemary or thyme, spices like cinnamon or nutmeg
Equipment Needed
- Baking sheet – To roast the butternut squash on.
- Parchment paper or silicon mat – This will make clean up a lot easier.
Top Tips
- Pick the Right Squash: Look for a butternut squash that feels heavy for its size with a matte, not shiny, skin. Shiny skin indicates that the squash is under ripe.
- Don’t Skimp on Seasoning: While the squash has its own natural sweetness, a little seasoning goes a long way. Don’t be afraid to experiment with herbs and spices to kick up the flavor.
- Check for Doneness: Oven temperatures can vary, so start checking for doneness around the 35-minute mark. The edges should be slightly caramelized and the flesh should be tender.
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Roasted Butternut Squash Halves
These Roasted Butternut Squash Halves are simple to make in the oven with just a few ingredients. It take about 45-60 minutes (depending on size) to get soft, caramelized butternut squash that's ready to serve.
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Servings: 6 Servings
Calories: 74kcal
Ingredients
- 2-3 pound (907 g) butternut squash
- 1 teaspoon (5 ml) olive oil
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
Instructions
- Preheat the oven to 400° F. Cover a baking sheet with parchment paper or a silicon mat.
- Cut the butternut squash in half and remove the seeds and stringy insides. Brush some oil on the fleshy parts, and season with salt and pepper.
- Place the halves face down on the baking sheet. Roast for 45-60 minutes in the oven. The size of the squash will determine how long it takes. Pierce it with a fork to see if it’s done and when it’s very tender, it’s ready.
Equipment Needed
- Parchment paper
Notes
- Look for a butternut squash that feels heavy for its size with a matte, not shiny, skin. Shiny skin indicates that the squash is under ripe.
- While the squash has its own natural sweetness, a little seasoning goes a long way. Don’t be afraid to experiment with herbs and spices to kick up the flavor.
- Oven temperatures can vary, so start checking for doneness around the 35-minute mark. The edges should be slightly caramelized and the flesh should be tender.
Nutrition
Calories: 74kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 200mg | Potassium: 533mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16073IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 1mg
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
