How To Roast A Whole Butternut Squash In Oven

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Butternut Squash is a popular favorite in many households, especially in the Fall Season. Holiday dinners are not complete without this traditional dish on the table. Not only is it delicious, but butternut squash has more potassium than bananas. I’ll bet that surprised you as it did me. They are also high in vitamins C, E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese.

When I read about being able to roast butternut squash whole in the oven, I was really intrigued by this. We like squash a lot, but I was getting squeamish about prepping it for cooking because it meant having to cut off that hard stem end and slicing the whole squash lengthwise.

If Kevin wasn’t around to do this for me, I had to get out my trusty French knife and really press hard to cut the squash. I did it many times myself, but I didn’t like it. So, this method is very appealing to me primarily for this reason. It’s the safety factor involved.

The prepping is so easy. The first step is to scrub the skin of the butternut squash thoroughly. Then line a cookie sheet with aluminum foil.

Preheat the oven at 350 degrees. Place the squash in the oven and set a timer for 90 minutes. This gives you plenty of time to prep other items in your dinner.

When the timer goes off, take the squash out of the oven. The skin will be bubbled up and browned.

Roasted Butternut Squash Out of Oven

Test the butternut squash for doneness. The knife should be able to pierce the squash easily.

Roast Butternut Squash Test for Doneness

Let the butternut squash sit for several minutes to cool to the point of being able to handle it. When you can touch the skin without getting burned, cut off the stem end. Cutting off the hard stem end is easy now as the squash is cooked. This always made me nervous if I had to cut off the stem on a fresh, uncooked squash for fear the knife would slip. Not anymore.

Roast Butternut Squash in Over stem

Cut the squash lengthwise and scoop out the seeds and fibers in the “bowl” of the squash. It’s easy to cut this way, too, now that the butternut squash is thoroughly cooked. Easy-peasy!

Roast Butternut Squash Whole Cut Lengthwise

I like to make several slits so that the butter will melt into the flesh of the squash. I really like butter on butternut squash (LOL), but it is actually so tasty that it doesn’t need anything more than just a sprinkle of salt and pepper to taste.

Slice each half into serving sizes.

Roast Butternut Squash Whole in Oven Slice

Place your roasted butternut squash serving slices in a bowl, and there you have a safe and easy way to prepare butternut squash next time! Enjoy!

Roast Butternut Squash in Over Sliced to Serve


  1. Denise | 19th Oct 18

    Love the photos Christine, that is super helpful. Why on earth have we been struggling with cutting the darn things while they’re raw?! I just recently tried this method and was amazed at how well the squash comes out. Here’s another thing you can do. After it comes out of the oven and you cut it lengthwise and remove seeds, then add butter and your favorite spices and return it to the oven for about 15 minutes to let the flavors soak in. I love the combination of cinnamon, brown sugar, and turmeric and have found it’s very nice on squash. You can use ground or fresh turmeric. My new thing is to grate some fresh turmeric on veggies, soup and meats whenever possible. It’s such a mellow flavor and SO good for you!

    • Christine | 7th Nov 18

      Hi, Denise. That is an excellent suggestion of adding the delicious blend of spices to the cooked squash and heating a little more so that the flavors blend in. Yummy! Thanks for sharing, Denise!

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