How to Roast Butternut Squash Whole

Learn how to roast butternut squash whole without peeling or cutting, and get all the tips on this favorite winter vegetable.

Roasting butternut squash whole is the best way to prepare it in my book. Unlike whole roasting kabocha squash, there’s no peeling or cutting necessary.

This winter squash gains a lovingly sweet personality when roasted but it can be time-consuming to prepare. It won’t stay still on the cutting board. The peel is also too tough to use a regular vegetable peeler and then you must de-seed it.

Cutting a squash into cubes is not a bad idea at all, but it takes time and effort, and who can afford that? The answer is roasting the whole thing in the oven. Use it in a variety of recipes, including this Butternut Squash Spinach Lasagna and Creamy Vegan Butternut Squash Soup.

Step-by-Step Instructions

1. Preheat the oven to 350°F (180°C).

2. Wash the butternut squash under running water to remove any dirt or debris. Dry with a clean lint-free towel.

3. Pierce it all over with a knife to allow any steam to escape, about 6 to 8 times.

4. Place on a baking sheet and roast in the oven for about an hour, or until easily pierced with a fork or knife.

5. Cool for about ten minutes then peel off the skin.

6. Cut in half and scoop out the seeds and the strings. Use as you desire.

Serving suggestions

Try using roasted butternut squash in these recipes. It’s an excellent substitute for pumpkin too:

• Vegan Butternut Squash Ravioli
• Creamy Butternut Squash Risotto
• Pumpkin Soup with Coconut Milk and Gnocchi
• Gluten-free Pumpkin Gnocchi
• Pumpkin Pasta

Selecting A Good Squash

To find the right squash, you must use all of your senses, starting with your hearing.

• Tap on the butternut squash. It should sound hollow, almost like knocking on a door.
• The winter squash should be pretty heavy too, and you can assess this by picking up a few squashes and finding the heaviest for its size.
• It comes without saying, it shouldn’t have any bruising, cuts, or dark, mushy spots. The harder the exterior, the better.
• The stem should also be firm in place. If it has fallen off, the squash might be past its prime.
• Finally, there’s the size. The perfect squash is the one that works for you, whether that’s large or small.

How To Store After Roasting

• Once the butternut squash comes out of the oven, it’s scorching, so handle with care. You might want to wait a few minutes before handling.
• Once manageable, cut the butternut in half lengthwise. Scoop the seeds away and peel if needed.
• Before storing, you want to have the pulp separated from the skin. Then puree or cut in cubes.
• Cool down the squash to room temperature and store it in a Ziplock bag or an air-tight container in the fridge.
• You can freeze it too, which is quite helpful if you want to make a butternut squash recipe in spring or summer, when squash isn’t readily available.
• If you want to store your roasted squash like a pro, use a vacuum-sealed bag and store it in the freezer, you can keep it that way for up to a year!

Other FAQs

Should you spray butternut squash with oil before roasting?

You can but it’s not necessary. Coating with oil can help to prevent the squash from sticking to the baking try, although I didn’t have this issue. You can also line the tray with parchment paper.

Is butternut squash skin edible?

Yes, the skin is edible after roasting as it gets much softer and easier to chew. However, for soups and purees you might want to remove the skin for a smoother result.

At what temperature should I roast a whole squash?

The ideal temperature is 350°F (180°C). An average-sized butternut should be ready in between 45 minutes and an hour. The larger the squash, the more time you’ll need.

Can I roast my butternut squash if I cut it in half?

Yes, you can, and it’s actually lovely. Remove the seeds and strings then season the flesh with salt and pepper. Roast for about 45 minutes.

What does roasted butternut squash taste like?

Moist, sweet and nutty with a creamy texture. The flavors are reminiscent of caramelly sweet potatoes.