Easy Roast Butternut Squash

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Close up of roasted butternut squash in a roasting pan.

5 from 11 votes

Roast butternut squash is sweet and delicious, and makes a great addition to so many recipes. It's easy when you know how!

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time40

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.