Roasted Butternut Squash Recipe (2024)

FAQs

Should I roast butternut squash face down or up? ›

4) Turn the squash so the flesh is facing down and the skin is up. Roast for 30-40 minutes depending on the size. A fork should easily pierce the skin and sink into the thickest part of the squash.

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

“You can eat the skin, so there's no need to peel it,” Oliver's website says. “Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.”

It's important to set your heat at 425°F - yes, that high! If your oven is set at a temperature that is too low, you'll end up with uncooked or mushy roasted squash.

Your large butternut squash halves should be perfectly baked after about 90 minutes in an oven preheated to 350 degrees F. If you're using a small or medium squash, adjust the bake time.

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

You don't have to peel the squash but it's recommended. It mostly depends on how you'll be consuming it. If you're going to roast the whole squash, I don't find it necessary. The skin becomes easily digestible after roasting, and it's easy to scoop out if you don't want it.

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

Recipe tips

You also risk the mash being watery if you boil the squash as it'll retain water whereas when roasted, excessive moisture leaves the squash. If you're having difficulty cutting the butternut squash, prick the squash all over with a fork.

Is it better to roast or steam butternut squash? ›

Steaming, boiling, microwaving, and pressure cooking are quick moist-heat ways to soften the flesh of this winter squash. These methods don't add much flavor, but they are great for soups and purees. Personally, roasting tastes the best.

Serve your butternut squash with one of these other fall-flavored chicken recipes: Rosemary Chicken Thighs with Apples or Maple Dijon Chicken and Vegetables. Pasta. Round out your favorite pasta recipes from Baked Turkey Meatballs to Slow Cooker Beef Stroganoff with this healthy vegetable side.

Research shows that butternut squash can help reduce your risk of colorectal cancer, in particular. It can help your blood pressure. Butternut squash is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease.

That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Here's a brief overview of what you can expect when you roast acorn squash at home: Place the squash halves cut-side down onto a baking sheet. Bake until the flesh begins to soften.

Place scrubbed and clean butternut squash onto a parchment-lined sheet pan. Bake at 400 F for approximately 1 hour or more, depending on size. The skin should start to collapse when it's ready; a sharp knife will easily slip out when pierced. Cool for 20 minutes or so, and then peel off the skin.