Roasted Butternut Squash
There's something sweet, tender and delicious that we LOVE about Roasted Butternut Squash. The flavors are so rich and deep, and the texture is so buttery soft. You just can't stop at one bite! If you love a good Butternut Squash Soup, then you'll be making this roasted butternut squash recipe, along with all our favorite butternut squash recipes this season🧡
Ingredients
Butternut Squash
- 1 butternut squash
- 1 teaspoon each salt and pepper
- 2 Tablespoons olive oil
- 1 teaspoon Hot Honey RECIPE HERE
Dressing
- 1/4 cup hot honey RECIPE HERE
- 1/3 cup feta cheese
- 2 Tablespoons dill
- 1/4 cup walnuts
- 1/3 cup pomegranate arils
- 1/4 cup olive oil
Instructions
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Preheat the oven to 375 degrees F.
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Peel the squash on a cutting board being careful as it will resist the peeler.
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Cut the squash in half and remove all seeds.
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You can cut it now into cubes, slices or sticks or hasselback shape as below.
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Use two chop sticks at the bottom of a wooden board or surface and place the squash cut side down on the chopsticks.
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Use a sharp knife and slice the squash not all the way through, the chopsticks will guide you when to stop.
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Slice both halves of the butternut squash and place them on a parchment lined baking sheet.
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Brush the squash with hot honey, salt, pepper and drizzle with the oil.
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Roast the squash until fork tender—it takes anywhere between 25 minutes-55 minutes depending on the shape you cut it.
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Remove from the oven.
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Finish the squash with the dressing ingredients, adding more or less to your taste.
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ENJOY
Recipe Video
Recipe Notes
Roasted Butternut Squash Tips:
- Be careful when peeling the squash as it's tough and slippery.
- You can choose to cut up the squash into cubes, slices, sticks or hasselback.
- Make sure you adjust cooking time according to the size of the squash.
- For easy cleanup, line up your baking sheet with parchment paper as the squash is sweet when it roasts.
- Rotate your baking sheet halfway along baking to ensure even cooking.
- The squash needs between 25-50 minutes depending on the size you cut them at.
- A toothpick or fork is a great way to test if the squash is tender enough.
- Roasted butternut squash can be served as is our of the oven. You may also make several variations of the flavors.
- Use it as a salad, side dish, in soups, tacos, casserole and much more!
- We are making a Mediterranean flare today, hence the feta, walnut, pomegranate and dill dressing.
How to Pick Butternut Squash?
Like many types of squash, it's important to make sure the butternut squash looks heavy for its size. Weight is the key factor and not necessarily the size. Avoid the ones that show any damage to the skin, cutting or exposure of the inside. Store the squash at room temperature until ready to use.
How to Flavor Butternut Squash?
It's important to mention that a simple salt, pepper and olive oil are absolutely enough to enjoy this wonderful seasonal veggie! We love making it festive for a show stopping dish at your Holidays. You can even serve it as a main vegetarian dish, not just a side dish. Some of our favrite ways to flavor it up include:
- Similar to Roasted Acorn Squash, try Burrata Cheese, honey and toasted pine nuts.
- Or a base of Greek dill yogurt like Honeynut Squash.
- Cinnamon Sugar
- Maple syrup
- Dressed up with Basil Pesto and parmesan when out of the oven.
- Drenched with Nacho Cheese Sauce Recipe and some beans for a Mexican flavored dish.
- Served with some Blue Cheese Dressing for a wonderful contrast of favors!
What to do with Roasted Butternut Squash?
- Add it to soups like Mediterranean Soup or Butternut Squash Soup.
- Mash it like our Instant Pot Mashed Potatoes .
- Make it a Salad ingredient like Halloumi Cheese Salad, Kale Salad with Spicy Lentils, Taco Salad and more!
- Use it in pastas like Kale Squash Mushroom Pasta, Pasta Primavera and more!
- Add it to a Pita Bowl.
Can you Freeze Roasted Butternut Squash?
YES and it a wonderful way to enjoy the season veggies! Once the butternut squash is roasted and ready, place it in the freezer until they have frozen. At that point, remove the squash from the baking sheet and place them in a ziploc bag and store for 3 months. Thaw and use as you'd like.