I often find myself googling, How to Roast Butternut Squash because I can never remember the exact roasting time! Below are my favorite tips & tricks for getting your butternut squash to cook perfectly!
Butternut squash is something I did not grow up eating. If I remember correctly, I first cooked with it about ten years ago. I remember I didn’t know how to cut it, peel it or cook it. Basically, it was a totally foreign object to me.
Since then, I’ve cooked with it numerous times. I love butternut squash in soup, salads & even just plain. It has a really rich & guess what, buttery flavor that is so enjoyable. It’s a flavor I look forward to every Fall & eat as much of it as I can.
Some Tips & Tricks
My first rule for butternut squash is getting someone else to cut it! I know you’re thinking I may just be lazy (which is not false) but I cannot cut butternut squash unless I have gloves on. For real, if I cut up the squash with my bare hands, my fingers get red, dry & a bit painful. I looked it up & there’s actually a condition butternut squash dermatitis. Who knew? It’s a pain in the rear, so my advice for everyone is to wear gloves.
You’ll cut end end off. That’s where the seeds hang out. If you’re having trouble cutting through and you want to soften it up a bit, you can throw then entire squash into the microwave for 20-30 seconds. This makes it a bit easier to cut.
Peel away. My favorite peelers are here. Then it’s time to cut. This is important because you want the squash to roast as evenly as possible. My favorite kitchen knife is here. Next, grab a separate bowl to evenly coat the squash with olive oil. I’ve tried shortcuts here & it always leads to bits of the squash being dry. This is really the best way to ensure all the squash gets covered.
Then, let’s break out those half sheets! Half sheets are my favorite pans in the kitchen & definitely a baking essential. parchment is definitely your friend here so you don’t have any bits stick to the pan. I put these parchment sheets on subscription.
Honestly, that’s all there is to it! One of my favorite ways to use Butternut Squash is in salads. This Harvest Moon Salad is a total winner!
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How to Roast Butternut Squash
- 3 lb butternut squash
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper or other spices
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Peel & cut butternut squash and cut into same size cubes.
Place the butternut squash cubes into a large bowl, and toss well with the oil.
Place the butternut squash onto the parchment lined baking sheet. Be sure the squash is even & not stacked on the sheet.
Sprinkle the squash with salt, pepper and/or other spices.
Roast for 20 minutes & flip the squash.
Roast for another 10-20 minutes, until the squash is soft and browned on the edges. Cook it to your preference.