Roasted Butternut Squash (Whole)

2 halves of a baked butternut squash one is stuffed with rice and one plain

5 from 1 vote

Roasted Butternut Squash (Whole)

Making Roasted Butternut Squash is super easy and quick, especially if you bake it whole in the oven. It’s a great healthy and versatile side dish any time of the year!

Cook Time1

Total Time1

Course: Sides

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings:

Calories: 53kcal

Author: Terri Edwards

Equipment

Ingredients

1 whole butternut squash
1 teaspoon ground cinnamon optional
1 teaspoon maple syrup optional

US Customary - Metric

Instructions

To begin, make sure to wash the outside of your squash.
Next, use a sharp knife to carefully poke about 5-6 holes in the squash. This is to make sure it doesn’t explode in the oven.
Place it on a baking sheet or pan. I line mine with parchment paper to keep from having to wash the pan. All of the juices fall on it and not my pan which means I only have to wipe it out when done.
Bake at 400°F for approximately 60-80 minutes or until it is tender when pierced with a knife. The cooking time will vary depending on the size of your squash. Larger ones take longer to get tender.
Once it is fully cooked, remove it from the oven and allow it to cool.
You will notice how easily it can now be sliced, and only a spoon is needed to remove the seeds. There will be strings surrounding the seeds, and they will need to be scooped out as well.
Eat the cooked squash as is or sprinkle with a little cinnamon and salt and drizzle some maple syrup over the top. Or, make a little bit of Wild Rice Stuffing, and fill it full to make a beautiful and filling dish during the holiday or any time of year.

Video

Notes

Tips & Suggestions:

I have included step-by-step photos and directions above to ensure your first attempt will be successful.

Poke holes- Poking a few holes in the squash before roasting allows steam to escape and helps the squash cook more evenly.

Make ahead & storage- Roasted butternut squash can be prepared in advance. After roasting, let it cool, then store it in an airtight container in the fridge for up to 5 days or freeze for later use.

Check doneness- The squash is fully cooked when you can easily insert a fork or knife into the thickest part of the squash, and the flesh is soft and tender.

Nutrition