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A photo of the flesh side of the roasted squash
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5 from 1 vote

How To Roast Butternut Squash

So easy and you'll be ready to use your squash in less than an hour! Everything you need to know is right here!
Prep Time5 mins
Cook Time45 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Keyword: How to roast butternut squash
Servings: 6 servings
Calories: 118kcal
Cost: $5


  • knife
  • cutting board
  • baking sheet
  • oven
  • scoop or spoon
  • parchment paper or aluminum foil


  • 1 large butternut squash about 3 pounds is good
  • 3 tablespoon olive oil for drizzling


  • Preheat the oven to 425. While the oven is heating up, using a very sharp and sturdy knife, cut the top off of the squash. Then, halve the squash down the center so that it opens like a book.
    A photo of the bright yellow and orange colored flesh on the inside of a butternut squash
  • Use a scoop or spoon to remove the seeds (set aside for another use). Using 1-3 tbs of the olive oil, oil the squash all over the skin and meat and set cut side down on a rimmed baking sheet prepared with parchment paper.
    A photo of the insides of the squash with the seeds scooped out for Roasted Butternut Squash Soup
  • Place the squash into the middle of the oven and bake for 45 minutes or until the skin is blistered and you see that the drippings from the squash are caramelizing (burning) on the bottom of the baking sheet. If you don’t see this with the first check, check oven again every 5 minutes until done.
    The squash laying face side down on the parchment paper for Roasted Butternut Squash Soup
  • Remove the squash from the oven and set on a cooling rack to begin to cool. Allow to cool until you are able to handle it without burning yourself.
    A close up of the baked juices that come out of the squash Roasted Butternut Squash Soup



  • Butternut Squash are HARD to cut through! Cut the small end off first to make cutting through easier. 
  • If you are worried about it rolling away - you could cut a flat spot on one of the bulgy sides and that will hold it stable.  It won't mess up the squash roasting, don't worry about it.
  • Make sure that your knife is sharpened before you start.  
  • Use at least a 6" chef knife.  
  • When you are scooping out the meat of the squash, be careful to avoid the skin unless you prefer to eat it, just know that it is a little tough. 
PRO TIP:  You can flavor the squash with cinnamon, brown sugar or even rosemary and garlic.


Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1mg