Butternut Squash – Roasting

If it is one thing that our garden produces in abundance, it is butternut squash. It is a good thing we all like it! Not only is it one of the vegetables encouraged in the GAPS introduction diet, it is just plain good.

Butternut squash is a winter squash like pumpkin. Growing on a vine, it has a sweet and nutty flavor with yellow skin and orange pulp. When ripe, the butternutsquash skin turns golden and the pulp becomes a richer orange color, getting sweeter as it ripens.

Butternut squash is so versatile – roast, bake, boil or puree it. You can use it in casseroles, muffins, breads and soups. It is a great source of vitamins A, C and E, magnesium and potassium. If you have not tried this vegetable, I hope I have convinced you to give it a try!

There are several ways to prepare the squash. Using a potato peeler, you can peel it, scoop out the seeds and cube it. Then, boil or roast the cubes. At this point, you can serve it as is with a bit of honey (if desired) or use it in another recipe.

Another method of preparation – and my favorite – is roasting the whole butternut squash. Roasting seems to bring out the richer flavors. In my opinion, it is actually the easier than peeling the squash – and I am all for easy!


Roasting Butternut Squash

Preheat the oven to 350F.

Cut the butternut squash in half.

Scoop out the seeds – they can be salted and toasted in the oven for a snack.

Next, place the cut side of the squash down on a baking sheet.

Place in the preheated oven (350 F) and roast for 45min – 1 hour, until tender. A fork should easily pierce the skin.

When tender, remove from the oven, allow to cool and scoop out the pulp. At this point you may eat the butternut squash as is with butter, use in another recipe or place in freezer containers and freeze for later use.

Butternut Squash - Roasting
Prep time: 
Cook time: 
Total time: 
Serves: depends on the size and number of squash roasted
  • Butternut squash
  1. Preheat oven to 350 F.
  2. Cut butternut squash in half.
  3. Scoop out the seeds - save for toasting.
  4. Place butternut squash cut side down on cookie sheet or baking dish.
  5. Cook 45 mins - 1 hour until tender. A fork should easily pierce the skin.
  6. Use as desired. See Butternut Squash Pancakes or mix with butter and/or honey and serve.
As many butternut squash as you wish may be placed on the cookie sheet for roasting.


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  1. says

    Wow. Where has this recipe been all my life? I peel and chop the squash then cook it like mashed potatoes or use it for squash soup. This recipe cuts out all the chopping! I made butternut squash soup on Monday and my hand is still recovering. Thanks for posting. Every blessing, Kelly

  2. Laurie says

    Thank you for this. Butternut squash showed up in my CSA bag this week and I’ve just been looking at it ever since thinking “huh”. I’m gonna head out to the farmer’s market tomorrow and get a bunch to roast and freeze at once. Thanks again – looks delish and easy.

  3. says

    I actually like to peal my butternut squash and then chop it up and roast it. I like my squash “crunchy”… Or like “fries”! :) But I am sure this way is very very tasty too. It’s hard to go wrong with butternut squash! :)

  4. says

    I use a lot of Butternut’s this time of the year because they are so abundant in our garden. We just love them roasted it is really delicious. Hope you are having a great weekend and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. says

    Thanks for the great tips. (I have tons of this in my garden. Can’t wait to try this.) I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.

  6. says

    I LOVE butternut squash but I always find it so unmanageable. This is such a great way to work with it. Now if only I can remember to use this next time I need some!

  7. says

    Love roasted squash! Never even occurred to me that you could use a potato peeler and peel it! lol Or that the seeds could be eaten like pumpkin seeds — will definitely have to try that. Thanks for linking on Busy Monday!

  8. says

    This is a great, simple how-to! And I love your step by step photos, I am a visual learner!

    And thank you so much for linking up with Healthy 2day Wednesdays as always! Hope you have a blessed week and hope you’ll be linking up this week! I also wanted to let you know we are looking for another person to co-host H2W’s with us if you are interested! :) (just email me!)


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