Roasted Butternut Squash

Roasted Butternut Squash


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 1   Average: 5/5]


This technique is a great way to use up excess butternut squash and create a tasty ingredient at the same time. Because the squash halves roast cut side down, the skin acts as an insulator and trapped moisture steams the squash through and makes it very tender. Plus, the cut sides get a bit of caramelization. You can make dozens of things with the roasted squash, from soup and quick bread to stuffed pastas, side dishes, pies, pizzas, and more. Or you can stuff it with your favorite ingredients and eat as a meal or side dish. One pound of squash yields about 1 cup roasted flesh. You can store the cooked squash, tightly covered, in the refrigerator for up to 2 days. If it gives off a bit of liquid, just drain it off or put the squash in a nonstick saucepan over a low heat to cook off the excess moisture.

  • Unsalted Butter (Slightly Softened)
  • Kosher Salt
  • Maple Syrup
  • 3 To 3 1/2 Pounds Butternut Squash (About 1 Jumbo, 2 Medium Or 3 Small)
  1. Preheat oven to 400 degrees.
  2. Line heavy rimmed baking sheet with foil and then top with parchment paper. Rub parchment paper all over with a bit of butter.
  3. Cut squash in half lengthwise and scoop out the seeds with a large serving spoon. Arrange squash halves, cut side up, on prepared baking sheet.
  4. Sprinkle on a bit of kosher salt and drizzle just a tiny bit of maple syrup over the squash. Now, turn them over so that they lie cut side down on the baking sheet.
  5. Place in oven and roast 60 to 80 minutes until flesh is very tender and the skin is very browned and collapsed and the edges of the undersides are caramelized. Poke and prod the neck end with your finger to be sure.
  6. Remove from oven and let squash cool on baking sheet. Very gently turn squash over and scoop the flesh out with a serving spoon, leaving all the skin behind. Or serve filled with your favorite ingredients like rice or couscous salad.
  7. Makes About 3 Cups Squash
  8. Prep Time: 20 Minutes Cook Time: 80 Minutes Total Time:100 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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