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!
Inspiration
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 love cooking with squash in the fall, and think it’s important to know how to roast butternut squash. Having 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!
And here are a handful of delicious butternut squash recipes you can use it in:
- Chai Spiced Butternut Squash Pie
- Roasted Butternut Squash Gingerbread
- Roasted Butternut Squash Sage Butter
- Spiced Chicken-Butternut Squash “Lasagna”
- Roasted Butternut Squash Vegetarian Chili
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 
Lizthechef says
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.
valentina says
Happy Thanksgiving to you and yours Liz! (And no visits to the ER please!) 😉
Kalinda says
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.
valentina says
Thanks, Kalinda! Hope you try it! xo
Deb|EastofEdenCooking says
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.
valentina says
Oh yes, Deb — perfect to add to sauces like this! I’m making a compound butter with it tomorrow, to add to pasta. 🙂
Nancy says
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….
valentina says
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. 🙂
Sippitysup says
I’m with Liz, this certainly brings the danger level in control. GREG
valentina says
Danger is never a good word in the kitchen. 😉
Kelly @ Tasting Page says
So smart. I’ve never roasted it whole, but definitely saves on the impossible squash cutting. Gorgeous pictures!
valentina says
Thanks so much Kelly!
David says
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!!
valentina says
Great (chef) minds think alike. 😉
Richard Reed says
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?
valentina says
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!
Laurie Emerson says
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.
valentina says
Laurie, I hope you try this method — the knife slides right in with no effort. Easy. Happy Thanksgiving! 🙂
Hilary says
I just used this method and it came out fabulous! SO much easier!! Thanks!!
valentina says
That’s awesome, Hilary! 🙂
Judy @My Well Seasoned Life says
Just in time for the season. Now if it will only cool down enough in LA to turn on the oven.
valentina says
Agreed. It’s beautiful, but I’m ready for a sweater!
Marissa says
Thank you for the great tips on roasting one of my favorite winter squashes!
valentina says
Thank you, for checking it out. 🙂 ~Valentina
David @ Spiced says
What a great (and timely) how-to post, Valentina! I love roasting butternut squash for a simple side dish this time of the year, but I love how you took it one step further and turned it into puree. This would be so useful for all sorts of things! Off the top of my head, I’m wondering if we can make a butternut squash quickbread? Perhaps with some cinnamon, nutmeg and a bit of ginger? Now I need to find out if that could work!
valentina says
Great minds think alike. Check this out. 😀 Thanks for checking out my roasting method and I hope you have a fantastic week. ~Valentina
Colette says
My mom and I are the only ones in our family who love this stuff, which makes me kinda sad, til I realize…MORE FOR US!
valentina says
I love that, Colette. There’s always a bright side. 😉 xo Hope you have a great week. ~Valentina
Eha says
Geography as yet again ! In Australia we call this very popular vegetable butternut pumpkin and methinks most of us do use the baking method for ease. And pumpkin seeds are indeed very popular 🙂 ! When we talk of squash it usually means the small yellow button variety . . . . also the ever popular zucchini is regarded as part of the squash family. Interesting to see the size of your butternuts – I would guesstimate most of ours at the supermarket to weigh less than 2 kilos . . . lovely to be able to compare . . .
valentina says
I love all of the culinary geography information. 😀 We love zucchini and the yellow buttons, too. We call those Patty Pan — do you? They’re quite cute. And tasty! Cheers! 🙂 ~ Valentina
Eha says
Yes, being on line, I have picked up on what ‘patty pans’ means but the wording would be ‘strange’ to over 90% of Aussies 🙂 ! That we have to remember to say cilantro instead of coriander, shrimp instead of prawns and, away from food cannot blithely talk about thongs (on our feet) does make us smile . . . I believe there are over 4000 language differences . . . what fun !! And I have had personal ‘difficulties’ in ordering a tomah-to salad or asking the housekeeping to bring up a vah-se when friends brought flowers !
valentina says
Yes, all of the language differences are so much fun and so interesting. My mom used to study this sort of thing. I think “prawns” sounds so much fancier than shrimp. 🙂 ~Valentina
John / Kitchen Riffs says
Mmmm, squash. I love roasting it — really makes the flavor pop, doesn’t it? Terrific pictures, too. Thanks!
valentina says
Indeed! Thank you so much, John. 🙂 ~Valentina
Kim Lange says
Roasted squash is the best! Can’t wait to get my hands on some! Yum!
valentina says
I love it too, Kim. Enjoy! Thanks for visiting. 🙂 ~Valentina
Kelly | Foodtasia says
Roasting squash is such an easy way to prepare it! I substitute butternut squash puree for anything that calls for canned pumpkin. It’s so much better! Great tip on not taking out the seeds before roasting!
valentina says
Thanks, Kelly. I use it instead of pumpkin quite often, too. Soooo good! 🙂 ~Valentina