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You are here: Home / Recipes / Recipes by Main Ingredient / Vegetables / Roasted Butternut Squash (& How to Prep)

Roasted Butternut Squash (& How to Prep)

Published on March 16, 2021 by Helen 9 Comments
Last Updated on March 25, 2021

Jump to Recipe - Print Recipe
Traybake full of orange roast butternut squash

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. 

A close up of a roasting pan full of glossy cubes of butternut squash, seasoned with speckles of black pepper.

Table of Contents

  • Butternut squash
  • What sort of butternut squash should you buy?
  • Ingredients for roasted butternut squash 
    • What Spices Should I Use?
  • How to cut a butternut squash for roasting
  • How to roast a butternut squash
  • Hints, Tips and Variations 
    • How long will roast butternut squash last? 
    • Can I freeze roast butternut squash? 
  • More Flavours
  • How to Use Roasted Butternut Squash 
  • More ways to cook vegetables 
  • Easy Roast Butternut Squash
    • Ingredients
    • Instructions
    • Notes

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. 

Top down picture of a roasting pan of cooked butternut squash.

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 

An annotated top down picture of butternut squash, oil and spices: ingredients ready to cook.

  • 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

A top down picture of a whole butternut squash, and bowls containing oil, and spices and seasoning.

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.

A butternut squash, cut in half, is being further cut into eight pieces.

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.

A top down picture of the seeds being scooped out of a quartered butternut squash with a dessert spoon.

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. 

A board with a butternut squash, cut into eight, being peeled.

Step three â€“ 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.

Cutting butternut squash - cutting the slices into batons.

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

Cubed orange butternut squash on a wooden chopping board. A large kitchen knife is under some cubes.

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

From above, cubed butternut squash in a roasting tray, oiled and seasoned, ready to cook.

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. 

Cooked butternut squash in a roasting tray, from above.

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. 

Close up of roasted butternut squash in a roasting dish.

How to Use Roasted Butternut Squash 

  • Serve as a side with your main meal.
  • 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 
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Close up of roasted butternut squash in a roasting pan.
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5 from 9 votes

Easy Roast Butternut Squash

Roast butternut squash is sweet and delicious, and makes a great addition to so many recipes. It's easy when you know how!
Servings: 4
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time40 mins

Ingredients

  • 1 butternut squash (500g)
  • 2 tbsp olive oil
  • 1 tsp spice (Your favourite spice blend to suit the meal. Alternatively, add a little honey and some herbs. )
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Heat oven to 200°C / 400°F / GM6.
  • Cut the butternut squash in half, width ways. Cut each half into quarters.
  • Scoop out the seeds using a spoon.
  • Cut each piece of squash lengthwise into batons. Cut each baton into cubes.
  • Put everything in a roasting pan, making sure that there's enough space so that the squash is all on one layer. Mix well to coat each cube with oil and spices.
  • Roast for 30–40 minutes. The exact cooking time will depends on the size of the cubes.
    After 15-20 minutes, turn and mix well with a spatula.
  • The squash is cooked when it's soft all the way through.

Notes

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. 
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.
Store in an airtight container in the fridge and use within 4-5 days.   
Freeze in an airtight container for up to three months
Nutritional Information 
  • This recipe is 4 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Easy Roast Butternut Squash
Amount Per Serving
Calories 99 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 28mg1%
Potassium 294mg8%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin C 24mg29%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Extra Veg
Keyword: Butternut squash, Roast butternut
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Filed Under: Easy Ways to Extra Veg (and Fruit), Quick & Easy, Recipes, Side Dishes, Vegetables Ingredients: Butternut squash

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    Recipe Rating




  1. Chloe Edges

    5 stars
    I love roasted butternut squash, it’s one of my go to sides. I usual use my speed peeler before I cut it so I’ll try your cut then peel method next time I have one to prepare! I know some people like thev skin left on but O really do dislike it so I do always peel.

    Reply
  2. Belinda Morris

    5 stars
    I love the flavour of roasted butternut squash, so much nicer than simply boiled. Love the idea of adding the spices, which I’ve never tried before.

    Reply
  3. Neil Barns

    5 stars
    Great post Helen, lots of information on something so simple yet I have always been baffled about. What do you do with this wonderful and interestingly shaped vegetable?

    Reply
  4. zoe tait

    5 stars
    Some useful and interesting advice, Helen. I am often quite daunted by butternut squash. I find them very hard to chop up. But wonderful when roasted.

    Reply
  5. Patricia

    5 stars
    So good when you leave them enough to caramelize. Nice to have as a side dish to many different meals.

    Reply
  6. Sadie Porter

    5 stars
    You have given me inspiration to try something a little new to me and I absolutely love it. Delicious flavours and went perfectly with some roast lamb. Love the idea of honey and thyme.

    Reply
  7. Vanessa Duncan

    5 stars
    Great tips, Helen, particularly for using the peeler to remove the skin. Far less waste and much safer. This really is a tasty way of serving butternut squash.

    Reply
  8. Francis

    5 stars
    Harissa is just right to have with roasted butternut squash, the warmth with sweetness of the caramelized flavour. So good.

    Reply
  9. Alan Frank

    5 stars
    Butternut squash is a regular in our veggie boxes, and I’ve often struggled to prepare it properly. Its a tough one. Appreciate your helpful guide.

    Reply

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