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The easiest recipe for roasted butternut squash (no need to peel)! Enjoy as a side dish, add to salad, turn into soup, pasta sauce, etc.
Everyone needs a back-pocket recipe for a whole roasted butternut squash because it’s one of the easiest, most versatile dishes to prepare. With minimal effort, you get a beautifully caramelized, tender squash that’s perfect for so many meals. Roast it whole, and then slice or scoop it to serve as a side, mash it for soups, or use it in salads, grain bowls, and even tacos. The natural sweetness of the squash intensifies during roasting, making it a flavorful and nutritious base that’s packed with vitamins, fiber, and earthy goodness. Plus, it requires no peeling or fuss – just roast and enjoy!
And if you need instructions for preparing other winter squashes, I also have recipes for Roasted Acorn Squash with Brown Sugar, Roasted Spaghetti Squash, and Honeynut Squash with Maple and Pecans.
This simple roasted butternut squash recipe has only 4 ingredients, and 3 are pantry staples! The recipe card below provides the exact measurements.
After you prep the squash, the rest of the cooking time is hands-off. Find the complete instructions in the recipe card below.
Roasted butternut squash can be stored in the refrigerator for up to 4 days. To reheat it, air fry, microwave, or bake it in the oven.
If you’re cubing butternut squash, you should peel it first. However, if roasting
butternut squash halves, don’t peel it. That’s why I find this to be the easiest method. The skin will keep the squash intact.
You can do it either way, but I prefer putting the cut side down (i.e., skin side up).
Yield: 8 servings
Serving Size: 3 /4 cup (generous)
Preheat the oven to 425F. Spray a large sheet pan with oil.
Rub the flesh of the squash halves with olive oil and season with salt and black pepper. Lay the squash halves, cut side down on a rimmed sheet pan. Roast until you can pierce the flesh easily with a fork, about 40 to 45 minutes.
Scoop it out and serve.
This can be cubed and seasoned with more salt and served with a little butter and maple syrup, mashed in place of mashed potatoes, pureed, added to salads, or turned into butternut squash soup or a butternut squash sauce for pasta.
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Serving: 3 /4 cup (generous), Calories: 78.5 kcal, Carbohydrates: 16.5 g, Protein: 1.5 g, Fat: 2 g, Saturated Fat: 0.5 g, Sodium: 75.5 mg, Fiber: 3 g, Sugar: 3 g