How to Roast Butternut Squash Halves
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How to Roast Butternut Squash Halves
Description
To roast butternut squash halves, the squash is first halved lengthwise and cleaned of seeds and fibers. Shallow diagonal cuts are made across the flesh to allow heat penetration and caramelization. After coating with olive oil, salt, and pepper, the halves are placed cut-side up on a parchment-lined baking sheet and roasted at 425°F until fork-tender and browned, typically 45-55 minutes depending on size.
The roasting process softens the squash flesh, concentrates its natural sweetness, and gives a slight caramelized edge where exposed to the hot oven. The squash can be served directly from the halves or the soft flesh can be scooped out for purees, soups, or sides.
Roasted squash stores well refrigerated for up to three days and reheats effectively in the oven to maintain texture. Tips include checking for firmness and weight when selecting squash, safely cutting using a stable surface and sharp knife, and scooping flesh while warm for easier handling. Roasting times vary with squash size, so checking tenderness with a knife is advised.
Ingredients
- 1 medium or large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons honey optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Using a sharp knife, carefully cut off the stem and slice the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center of each squash half.
- Use a sharp knife to make a few shallow diagonal cuts across the flesh of each squash half. Then drizzle olive oil on top and season with salt and black pepper.
- Place the butternut squash halves on the prepared baking sheet, cut-side up.
- Roast in the oven until the flesh becomes knife tender and slightly caramelized, 45-55 minutes, depending on the thickness of the butternut squash.
- Cool for a few minutes. Then serve them as is or scoop out the flesh and use as desired.
Notes
- Store roasted butternut squash in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10-15 minutes until warmed through to retain texture.
- Select squash that feels firm and heavy for its size to ensure ripe, dense flesh.
- Use a sharp knife and secure cutting board, placing a damp towel underneath to prevent slipping when cutting.
- Check for fork tenderness during roasting; it should be slightly caramelized on top when done.
- Scoop out the flesh while warm to separate it easily from the skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 0.04g | 0% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 388mg | 16% |
| Potassium | 7mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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