I’m sharing two easy foolproof methods for How To Roast Butternut Squash!
- 1 large butternut squash
- Olive oil
- 1/4 cup water (for whole roasted)
Whole Roasted Butternut Squash:
- Pre-heat oven to 400 degrees F. Wash and dry butternut squash and cut off the very top dry stalk part. Cut butternut squash in half, lengthwise and use a metal spoon to scoop out the insides. Brush with olive oil and season with a generous pinch of salt and pepper (optional).
- Place butternut squash cut side down on a baking sheet or in a baking pan and pour in 1/4 cup of water. Bake butternut squash until fork tender and cooked through, about 60 minutes, depending on the size of our squash.
- Remove from the oven and let look cool before handling.
Roasted Butternut Squash Cubes:
- Pre-heat oven to 400 degrees F. Carefully peel butternut squash, cut it in half, lengthwise and use a metal spoon to scoop out the insides.
- Cut the butternut squash in half, just above where you scooped the seeds out and then cut lengthwise slices that are about 1/2 inch thick. Cut those slices into French fry shaped strips and then cut those strips into bite size pieces (see photos above).
- Place cubed butternut squash onto a large baking sheet and toss with olive oil and salt and pepper until combined. Roast squash until fork tender and starting to caramelize, 40-50 minutes. Enjoy warm as a side dish or cold in a salad!
You can make butternut squash puree from both methods:
- To make puree out of the whole roasted squash, scoop out all the squash and add to a food processor and blend until creamy.
- To make puree out of roasted cubes, add all cubes to a food processor and blend until creamy.