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Roasted butternut squash.
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5 from 12 votes

How to Roast Butternut Squash Halves

A simple way to roast butternut squash by cutting it in half, scoring the flesh, and baking until it's tender and golden brown.
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 6 servings
Calories 63kcal
Author Yumna Jawad



  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Using a sharp knife, carefully cut off the stem and slice the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center of each squash half.
  • Use a sharp knife to make a few shallow diagonal cuts across the flesh of each squash half. Then drizzle olive oil on top and season with salt and black pepper.
  • Place the butternut squash halves on the prepared baking sheet, cut-side up.
  • Roast in the oven until the flesh becomes knife tender and slightly caramelized, 45-55 minutes, depending on the thickness of the butternut squash.
  • Cool for a few minutes. Then serve them as is or scoop out the flesh and use as desired.


Storage: Roasted butternut squash should be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place the roasted butternut squash halves on a baking sheet and reheat them in the oven at 350°F for 10-15 minutes or until they are warmed through.
Inspect the squash. When buying a butternut squash, check for firmness and avoid squash that feels soft. A good squash should also feel heavy for its size when you lift it. That means it's dense with ripe and flavorful flesh and has a high more flesh than seed.
Use a sharp knife and stable surface. Butternut squash can be tough to cut. Use a sharp chef's knife and make sure your cutting board doesn't swing around. To secure your cutting board, place a damp paper towel underneath it. The friction between the damp paper towel and the counter will prevent it from sliding around. Check out my complete guide on how to cut butternut squash.
Roasting time varies depending on squash size. The best way to roast butternut squash is by keeping an eye on them and checking for tenderness with a knife. The squash should be fork-tender and slightly caramelized when done.
If scooping out the flesh, do so while warm. It's more manageable to work with it while it is still warm when the flesh easily separates from the skin.


Calories: 63kcal | Carbohydrates: 6g | Protein: 0.04g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 388mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg