Roasted Whole Butternut Squash Recipe
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5.0
9 reviews
Excellent
Roasted Whole Butternut Squash Recipe
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Learn how make roasted whole butternut squash with my step by step guide. Make a batch, use some right away and store the rest for later.
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Ingredients
- 1 large 2-3 pounds butternut squash
- 1 tablespoon of olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
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Instructions
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper and set it aside.
- Trim the stem: Place the whole butternut squash on its side on your cutting board. Hold it firmly in the middle with your non-dominant hand. Trim the stem (the top) by cutting about ½-inch off.
- Halve it: While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. I recommend cutting one side first and then turning it around and cutting the other side next. As you are cutting you may have to jerk it back and forth while applying a little pressure to loosen it*. Remove the seeds with a spoon.
- Place the halved butternut squash cut side up on a baking sheet lined with parchment. Brush the cut side with olive oil and sprinkle it with salt and pepper.
- Roast in the oven for about 50-55 minutes or until it turns golden brown. The timing might be a bit more or less depending on the size of your butternut squash. You can also check doneness by inserting a knife in the flesh of the squash. If it comes in and out easily it should be ready to go.
- Let it cool for 5 minutes, use it in your recipe right away or scoop the flesh to use it later.
Notes
- *This is the part where you do not want to rush and be slow and steady.
- *This is the part where you do not want to rush and be slow and steady.
- The basic ratio of ingredients that I use for roasted butternut squash halves is 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper for every 3 pounds of whole butternut squash. If yours is smaller or larger, feel free to use less or more.
- Make-Ahead & Storage
- Butternut squash can easily be made ahead of time and reheated before serving. The method of storing butternut squash depends on how you plan to use it.
- You can store it as whole roasted halves or scoop out the flesh and store it in a container. Either way, you can get ahead with a little bit of advance preparatio.
- To make ahead: Follow the instructions below and roast butternut squash halves up to three days ahead.
- To Store: If you are planning to serve your butternut squash in halves as a whole, first allow the squash to come to room temperature. Then, wrap the halves up in plastic wrap and place them in the refrigerator until you are ready to warm up again. If you are storing the scooped-out squash, allow it to come to room temperature before transferring it into an airtight container and placing it in the fridge.
- Reheating: When you are ready to eat your delicious butternut squash, preheat the oven to 350 degrees F and transfer the squash to an oven-safe dish or roasting pan. If you are keeping your squash in halves, place your squash on the baking sheet and place it in the oven for 10-15 minutes until warmed thoroughly.
Nutrition Information
Show Details
Calories
297kcal
(15%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
1176mg
(49%)
Potassium
1503mg
(43%)
Fiber
7g
(28%)
Vitamin A
1585IU
(32%)
Vitamin C
47mg
(52%)
Calcium
145mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Butternut Squash
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1176mg | 49% |
| Potassium | 1503mg | 32% |
| Fiber | 7g | 28% |
| Vitamin A | 1585IU | 32% |
| Vitamin C | 47mg | 52% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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