Roasted butternut squash is a sweet, savory and delicious way to prepare this classic fall ingredient. Learn how to cut butternut squash, roast it and use it in your favorite recipes like soup, salads or sides.
What does roasted butternut squash taste like?
Butternut squash is one of our favorite fall staples. It's unique because it has both a sweet and savory taste to it. It's very similar in texture to sweet potatoes, but a little bit softer. If you roasted it with cinnamon and maple syrup, it brings out even more of the squash's natural sweetness.
Is butternut squash healthy?
YES it is healthy! It's a great, whole ingredient to add to your diet. It's full of vitamins, minerals and antioxidants. Not only that, but it's also low-calorie and full of fiber.
Learn how to peel a butternut squash:
Many people are intimidated by cutting a butternut squash because it can be tricky if you don't know how to do it. However, once you learn and practice a few times it's so simple you'll wonder why you don't make this roasted butternut squash every week!
Do you have to peel a butternut squash before roasting?
You don't have to peel the squash before roasting if you're roasting it whole, but if you want to eat it in a salad or as a side, it's best to peel before you cube it.
Whole roasted butternut squash: You can simply slice it in half, scoop out the insides and roast with the cut side up for 35-40 minutes at 400°F. When you're done, scoop out the tender squash and enjoy in recipes like butternut squash soup. You can also cook whole butternut squash in the instant pot.
How do you peel and cut butternut squash?
- Cut both ends off of the squash.
- Use a vegetable peeler to peel the skin off the squash.
- Carefully cut the squash in half lengthwise.
- Scoop the seedy insides of the squash out and discard or save for roasting.
- Slice the width of the squash into 1 inch strips then cut each strip into 1 inch cubes.
Can you eat the skin of a roasted butternut squash? Yes, technically you can eat it, but it's very tough. I recommend peeling it off before roasting!
How to roast butternut squash:
Some of the most flavorful and healthy dishes are prepared in the most simple way. This maple cinnamon roasted butternut squash is so easy! Here is everything you need to know to make this tonight.
Kitchen tools: you'll need a cutting board, vegetable peeler, spoon and sharp chef's knife.
Ingredients:
- 1 karge (3 ish pound) butternut squash
- Olive oil
- Pure maple syrup
- Cinnamon
- Salt and pepper
Directions:
- Preheat the oven to 400°F and arrange the racks to the top and bottom positions. Line two large baking sheets with foil or a silpat mat and set aside. You can also spray the baking sheet with nonstick spray
- Cut each ends off each side of the butternut squash then use a vegetable peeler to remove the skin. Cut the squash in half lengthwise, scoop out the insides and cut into 1-inch cubes.
- Divide the squash evenly between the two prepared baking pans. Drizzle each with olive oil and pure maple syrup then sprinkle with cinnamon, salt and pepper.
- Place each pan on it's own rack in the oven then roast for 20 minutes. Remove from the oven, stir both sheet pans and switch positions so the squash roasting at the bottom is now on the top rack. Bake for another 20-25 minutes until the butternut squash is fork-tender and the outsides start to turn golden brown and sizzle.
Prep, storage and freezer instructions:
Can I prepare butternut squash ahead of time? You can peel and dice the butternut squash up to two days in advance. Store diced squash in an air tight container in the fridge.
How long does roasted squash last in the fridge? If the butternut squash is cooked, store it in an airtight container in the fridge for up to 5 days.
How to reheat roasted butternut squash:
- Oven: place the cooked squash back on a baking sheet and roast at 350°F for 20-30 minutes or until warmed all the way through.
- Stovetop: Add the squash to a large skillet and warm over medium heat.
- Microwave: Add squash to a bowl and microwave on high in 30 second increments until warmed all the way through.
Freezer instructions: Allow the roasted butternut squash to completely cool then place in an air tight container in the freezer for up to 3 months. Allow to thaw overnight in the fridge then follow your choice of instructions above to reheat.
If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
What to make with butternut squash:
- Roasted butternut squash soup
- Fall salad with chicken, apples and butternut squash
- The best Thanksgiving salad with spiced vinaigrette
Maple Cinnamon Roasted Butternut Squash
Ingredients
- 1 large 3 lb butternut squash, peeled and diced into 1 inch cubes
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and arrange the racks to the top and bottom positions. Line two large baking sheets with foil or a silpat mat and set aside. You can also spray the baking sheet with nonstick spray
- Cut the ends off of the butternut squash then use a vegetable peeler to remove the skin. Cut the squash in half lengthwise, scoop out the insides and cut into 1-inch cubes. See recipe post for step by step image instructions.
- Divide the squash evenly between the two prepared baking pans. Drizzle each with olive oil and pure maple syrup then sprinkle with cinnamon, salt and pepper.
- Place each pan on it's own rack in the oven then roast for 20 minutes. Remove from the oven, stir both sheet pans and switch positions so the squash roasting at the bottom is now on the top rack. Bake for another 20-25 minutes until the butternut squash is fork-tender and the outsides start to turn golden brown and sizzle.
Notes
- Oven: place the cooked squash back on a baking sheet and roast at 350°F for 20-30 minutes or until warmed all the way through.
- Stovetop: Add the squash to a large skillet and warm over medium heat.
- Microwave: Add squash to a bowl and microwave on high in 30 second increments until warmed all the way through.
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