This photo guide takes you through how to roast butternut squash — and you’ll see how incredibly easy it is! Then you can use it in dozens of recipes!
Even before taking pictures of food was part of my job description, I’d find myself in the middle of cooking a recipe looking for my camera.
The simple beauty of an ingredient can make me pause. Whether I’m peeling asparagus or an onion, slicing beets or citrus, or maybe simply swirling melted butter around a pan, I’m constantly struck at how beautiful food can be.
And it can happen over and over with the same foods — for example, every time I slice a roasted butternut squash in half, I love seeing the rich and deep orange color reveal itself, and I slow down, maybe even stop briefly — it’s like a lull in a conversation. 
I welcome these interruptions when I’m in the kitchen — in fact, it’s part of what I love about cooking.
I’ve been working with squash a lot and think it’s important it is to know how to roast butternut squash. If you haven’t done it, it might seem daunting , and having the roasted squash at the ready during the fall and winter months is a must. I want to make sure you all know just how easy it is!
How to Roast Butternut Squash
This photo guide takes you through how to roast butternut squash — and you’ll see how incredibly easy it is! Then you can use it in dozens of recipes!How to Roast Butternut Squash
Materials
Tools
Instructions
They will scoop out very easily 
Here are a handful of delicious butternut squash recipes:
- Chai Spiced Butternut Squash Pie
- Roasted Butternut Squash Gingerbread
- Roasted Butternut Squash Sage Butter
- Spiced Chicken-Butternut Squash “Lasagna”
- Roasted Butternut Squash Vegetarian Chili
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Good grief, did you see my Facebook comment? I always prepare for a visit to our local ER whenever I pick up my knife – but that was with an uncooked and peeled butternut squash. Thank you – and enjoy a lovely holiday with your family this Thanksgiving.
Happy Thanksgiving to you and yours Liz! (And no visits to the ER please!) 😉
I don’t know why it’s never occurred to me to roast the whole butternut squash first. This is genius. I might eat more squash now.
Thanks, Kalinda! Hope you try it! xo
This method for roasting butternut squash is genius! It is so much easier than cubing the hard squash and then roasting. I’m making sauce for lasagna from butternut squash and can’t wait to give this method a try.
Oh yes, Deb — perfect to add to sauces like this! I’m making a compound butter with it tomorrow, to add to pasta. 🙂
Will this work with acorn and carnival squash too? I usually halve and then cook in glass pan with water, but now I’m wondering….
Nancy, I haven’t done this with an acorn squash, but I’m pretty sure it would work the same way — though probably with a shorter roasting time. I’ll try it and report back. If you try it first, let me know how it goes. 🙂
I’m with Liz, this certainly brings the danger level in control. GREG
Danger is never a good word in the kitchen. 😉
So smart. I’ve never roasted it whole, but definitely saves on the impossible squash cutting. Gorgeous pictures!
Thanks so much Kelly!
So funny that we roasted squash on the same day. I learned something from you today, though! No need to scoop the seeds in advance! that will save time and sliminess! Happy Thanskgiving!!
Great (chef) minds think alike. 😉
Hey Val, how about roasting a spaghetti squash? Would that work before adding your sauce? Or would that make the inside too soft for the sauce?
Hi Richard! I’ve never roasted a whole spaghetti squash, but I’m sure it would work. Most vegetables like this should be pricked with a fork before roasting (I’ve found the butternut doesn’t need it), so just in case, you might want to prick it a few times before you put it in the oven. I’m thinking it might have a shorter roasting time, so keep an eye on it. Enjoy!
I completely agree with the no danger in the kitchen comments. For some reason the minute a knife is in my hands an accident, no matter how careful I am, is only minutes away. I love making butternut squash as well as so many dishes with zucchini. It is the thought of having to use a sharp knife which always scares me away from making it more than I do.
Laurie, I hope you try this method — the knife slides right in with no effort. Easy. Happy Thanksgiving! 🙂
I just used this method and it came out fabulous! SO much easier!! Thanks!!
That’s awesome, Hilary! 🙂
Just in time for the season. Now if it will only cool down enough in LA to turn on the oven.
Agreed. It’s beautiful, but I’m ready for a sweater!