Roasted Butternut Squash (& How to Prep)

Learn how to make roasted butternut squash your new favourite vegetable. Roasting butternut squash is a great way to add depth of flavour, whatever the recipe. This step by step tutorial shows you how to easily choose, prepare, roast and serve butternut squash in several different ways. 

Butternut squash

Butternut squash is one of my favourite vegetables. Long lived, an uncooked squash can sit in my fruit bowl (it doesn’t need to be kept in the fridge) for a couple of weeks (if not months) without any problems. It is delicious served as is, as an ingredient in a hearty soup, or with added spices for extra interest.

Butternut squash can be roasted, toasted, pureed or mashed and used in any casserole recipe, as a side dish, or in soups, breads and muffins.

Roasting butternut squash is a great way to add depth of flavour, whatever the recipe.

The seeds can be eaten raw but are usually toasted (they are protein-packed and make a lovely topping for soups).

The skin is also edible and will soften when roasted, so you don’t have to peel them unless you want to. 

Butternuts are a type of winter squash, which can be distinguished from summer squashes by their thicker skin, which gives them their long shelf life.

Winter squashes are ripened on the vine before harvesting in late autumn, then stored throughout the winter months. If the supermarket has treated them kindly, they can last a long, long time in a cardboard box or vegetable rack at home. 

Squash originate from the Americas, and were one of the “three sisters” of main crops farmed by Native Americans, along with maize and beans. Packed with vitamin C and betacarotene, they are nutritious as well as delicious.

Butternuts are a relative newcomer to the UK but have quickly become a favourite, far outselling the round pumpkins that are so popular in mainland Europe. 

What sort of butternut squash should you buy?

Many supermarkets now sell a roasting butternut squash, with a thick neck and smaller seed cavity but any sort will work in this recipe so don’t worry if you can’t get hold of one. The regular variety are just as tasty! 

Ingredients for roasted butternut squash 

• Butternut squash – I chose a roasting butternut, with a wider neck and smaller seed cavity. Don’t worry if you can’t get one, though. A regular butternut squash is fine for roasting. 
• Oil – I use olive oil (not a premium extra virgin oil, but not a heat-extracted budget blend). 
• Salt, pepper and spices – A teaspoon of each. Spices are optional, of course, and depend on how you want to serve the squash. You could leave them out or use herbs and a drizzle of honey or maple syrup instead. I like to use a warming North African or Indian spice blend but there are many possibilities. 

What Spices Should I Use?

When roasting butternut squash, add spices to suit the final recipe or meal. Any warming spice blend works particularly well and I tend to use one of the following but if you are not fond of heat, there are many other possibilities. You will find more suggestions in the ‘More flavours’ section below.

• Harrissa – This chili-based spice blend from North Africa gives a great contrast between the chilli heat and the rounded, earthy flavours of the squash.
• Ras el hanout is a complex blend from Morocco – it literally means for the head of the store, the boss’s blend.
• Garam masala – The most common Southern Asian spice blend combines hot, sweet and aromatic flavours and usually includes black pepper and chilli along with cinnamon and clove, fennel, cumin, coriander and bay. You can, of course, use other curry powder blends to taste. 

How to cut a butternut squash for roasting

Assemble the ingredients, and heat the oven to 200°C / 400°F / Gas Mark 6.

Pro Tip 

Ideally, you need a good heavy knife and a sturdy non-slip chopping board. If you prefer, you can use a serrated knife and a sawing motion to cut the squash.

Step one – Cut the squash in half, widthwise, separating the neck from the fatter body. Slice off the stalk. Then cut both the body and neck lengthwise into quarters.

Step two – Use a spoon or an ice cream scoop to scoop out the seeds and stringy bits. You can wash and roast the seeds, but I find there are barely any in a roasting squash, so I usually don’t bother. 

Step three – Peel with your favourite peeler. I like a “Y” peeler and have a good sharp professional style one. 

A peeler is far safer and less likely to slip than a knife here.

Step four – Cut into 2 cm (2/3″) slices, then into batons.

Step five – Finally cut into cubes, as evenly as you can. You want the pieces to be of similar size so that they cook evenly.

Fuss Free Tip 

If the first cuts through the whole squash are difficult, pop a folded tea towel over the back of the knife blade. This allows you to really push down hard on it using all your weight.

How to roast a butternut squash

Step six – Throw everything – the prepared butternut squash, olive oil, spices, salt and pepper – into a roasting dish, and mix them well with your hands.

You need enough room to spread the cubes out so that they are only one layer deep. If necessary, use two roasting pans rather than piling the pieces of squash up. 

Fuss Free Tip

The smaller you cut the pieces of butternut squash, the faster they will cook. Smaller cubes have more surface area to caramelise, which is where the flavour comes from.

Make sure that the roasting pan is big enough for all the butternut squash to spread out in one layer with plenty of space around, so they roast rather than steam. 

Step five – Roast your squash at 200°C / 400°F / Gas Mark 6 for 30–40 minutes. Give the pan a good shake half way though cooking, when the butternut is starting to brown so it will cook evenly all over.

Once done, the pieces of squash will be soft when tested with a knife. They will have reduced in size by about a third and will be golden orange in colour.

Hints, Tips and Variations 

• You need a good heavy sharp knife and peeler to tackle the tough butternut squash. 
• You can prepare the squash in advance and keep in the fridge in a bowl of water for a day (drain well and pat dry with a tea towel before cooking). Alternatively, freeze and cook from frozen. 
• Vary the spices to suit your taste and how you want to serve the squash. Any warming spice or blend works well here, and if you don’t want a spicy flavour, roast your squash with herbs and nuts instead.
• Spread the butternut squash out so you only have one layer in the dish, as you want it to roast, not steam. If necessary, use two roasting trays rather than cramp your squash.
• Once cooked, the roasted squash can be stored in the fridge in a sealed container for about five days. 

How long will roast butternut squash last? 

Store in a sealed container in the fridge, and use within 4-5 days.  

Can I freeze roast butternut squash? 

Yes! Pack into airtight containers (I find those plastic takeout trays are perfect), freeze and use within 3 months.   Defrost either overnight in the fridge, or on the worktop before using. 

More Flavours

• I used harissa, but other spice blends work well. It is a great way to use up half used packets of seasoning mix such as taco, fajita, Cajun or jerk. Why not try Middle Eastern blends such as ras en halout, Baharat and Za’atar or simple paprika?
• Add extra sweetness with some honey or maple syrup. 
• Combine honey with a woody herb like thyme, and some hazelnuts to serve with more classically British or French flavours.
• Chilli and cumin is a classic combination; throw in a spoonful of each with a drizzle of honey for chilli cumin squash. 
• Sprinkle finely grated Parmesan over about 10 mins before the end of cooking for Parmesan roasted butternut. 

How to Use Roasted Butternut Squash 

• Serve as a side with your main meal. We love it with stews and casseroles like our savoury mince.
• Add to all types of salads and Buddha bowls, or to pasta or rice dishes. Slip some into casseroles and curries to make them go further and to add that important portion of extra veg!
• Use it in roasted butternut squash soup.  

More ways to cook vegetables 

Here are some more ways to simply cook vegetables to make them fabulous!  

• Roasted swede
• Braised celery
• Roasted baby potatoes 
• Parmentier potatoes