Roasted Butternut Squash

11 Oct

I love roasted butternut squash, but it takes f-o-r-e-v-e-r to bake.  So to minimize the prep process, I wanted to pull together a simple bake-and-go recipe.

butternut squash prep

{Gina’s take}

This is a simple cut, scoop, drizzle, and dash recipe.   The trick with squash really is just waiting for it to be done.  You know it’s done when you prick it with a fork and it slides easily through the pulp – just like a “done” potato.  This one, at 2.5lbs, took 55 minutes.  The recipe outlined below is pretty full proof and flexible.  Have a sweet tooth?  Add a bit more sugar or honey.  Like it a little spicy?  More pepper…or maybe a dash of Cayenne?  If you want to take this a step further, try it in a soup {Recipe for Roasted Butternut Squash Soup}.

butternut squash seasoned

butternut squash scooped from skin{Pretty Little Tip}

Is your squash rolling away?  Cut of the ends then stand up the squash so it’s perpendicular to the cutting board.  Now that your squash is stable, it’ll be easier to cut in half {carefully}.







Roasted Butternut Squash


  • 1 medium butternut squash
  • 1 Tbsp unsalted butter, melted
  • Salt & Pepper
  • Optional: 2 Tbsp of brown sugar or honey


  1. Halve the squash lengthwise; scoop out the seeds and discard.
  2. Place the squash, with the centers facing up, on an aluminum foil lined baking sheet.
  3. Brush the squash with the melted butter, and season with salt & pepper to taste.
  4. Optional: If you are adding the sugar or honey, sprinkle or drizzle over the squash.
  5. Bake for 50-60 minutes in a 425F preheated oven; squash will be done when you can easily insert a fork.
  6. Once baked and the squash is cool enough to handle, scoop the squash pulp out of the skin, mash and serve, or peel off the skin and cut in to cubes.

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