This easy, hands off, roasted butternut squash halves recipe is nutty, buttery, and perfectly cooked every time; you won’t be able to mess it up!
If you have ever asked, “how do you roast butternut squash?” then this is the article for you.
If you have never asked yourself that question, then you are in for a treat. This roasted butternut squash recipe is so easy and so delicious it will become one of your favorites.
One of the perfect things about hard winter squash is how long they last. If you keep them in a cool, dry place, they can stay good for three months or more just waiting for you to turn them into a simple side dish.
But one of the challenging things about hard winter squash is how hard the squash is to cut. You will want your good kitchen knives to cut these vegetables.
But my roasted butternut squash halves recipe makes it so you only have to cut the ends off and then cut them in half. Three cuts and it’s ready for the oven!
That means less time prepping or cutting over a cutting board and more time doing something else. That’s my favorite kind of side dish.
What do you need to make roasted butternut squash halves?
- Butternut Squash: the star of the dish! This winter squash is nutty and creamy which makes the perfect roasting squash.
- Butter: this gives flavor and helps roast the squash to the perfect texture
- Brown Sugar: adding a little sugar brings out the natural flavors of the squash.
Pro Tip: you want to pick a squash that is heavy for its size, has no green or brown spots, and has the stem still attached. The best roasted butternut squash starts with a good raw vegetable.
How to roast butternut squash halves:
- Wash and dry butternut squash.
- Cut squash and scoop out seeds.
- Spread melted butter on squash.
- Mix sugar into the bowl of the squash.
- Bake until fork tender.
- Spoon brown sugar and butter over cooked squash.
Pro Tip: Cutting a hard winter squash can be challenging. But you only need three cuts to prepare your squash for this recipe.
Make sure you have a good kitchen knife, and use rocking motions to take the ends off and cut it in half. That is much safer than trying to saw or hack the squash open.
Can you roast frozen butternut squash?
You can roast frozen butternut squash. It can change the texture slightly if you don’t caramelize the edges with butter.
But remember, since whole butternut squash is a winter squash, it can last 1-3 months or more in a cool, dry place without going bad.
As long as you store it properly, it doesn’t need to be frozen and can become a roasted whole butternut squash when you are ready to eat it.
Can you roast butternut squash with the skin on?
Yes! This roasted butternut squash halves recipe leaves the skin on while roasting. That means less time removing skin and more time doing other things!
Pro Tip: The skin of butternut squash is edible and softens when slow roasted in the oven. So be sure to wash the skin well before cooking so you can eat it too!
How to serve roasted butternut squash halves:
- Place the halves on a serving platter and let people scoop out flesh with a serving spoon.
- Cut halves into individual portions for each person at the table.
- Put an entire half on your plate and dig in.
Pro Tip: Be sure to serve your roasted butternut squash brown sugar topping too! After it comes out of the oven you spoon the butter brown sugar on the squash.
But if you are cutting it before serving, spoon more buttery brown sugar on each piece so every part is covered with the sweetness.
What to serve with roasted butternut squash halves:
- Meat: pork, ham, chicken, and turkey all go really well with butternut squash. Though I have been known to serve it with steak and even fish when I am in the mood.
- Vegetables: roasted green beans, potatoes, broccoli, leafy greens, and mushrooms
- Cheeses: creamy cheeses like feta and brie both go well with the nutty flavors of the squash.
- Vegan Options: garbanzo beans, kidney beans, and tofu, all go great with roasted whole butternut squash.
How to store roasted butternut squash halves:
Store leftovers in an airtight container in the refrigerator. Remember good food safety and do not leave food out at room temperature longer than two hours.
What to do with leftover roasted butternut squash halves:
- Serve it in a breakfast hash the next day mixed with sausage and eggs.
- Add it to salads. This can be mixed warm or cold with your favorite salad toppings.
- Add it to curry or stir fry as an extra vegetable.
- Put it in the blender and puree it to either use as baby food or as a substitute for pumpkin puree in any pumpkin cookie, muffin, or bread recipe.
Can roasted butternut squash halves be frozen?
Yes. You can put these in the freezer, but when you thaw it to eat it will not taste the same as fresh roasted.
If you want to save these oven roasted butternut squash halves, you will want to either puree them or cut them into individual pieces instead of freezing an entire half of squash.
These easy roasted butternut squash halves are fast, tasty, and the perfect side when you need a hands off simple side dish.
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- Preheat oven to 400*F
- Wash and dry your butternut squash.
- Cut off stem and end.
- Starting with the thickest end, cut squash in half lengthwise.
- Scoop out seeds.
- Place squash in greased 9x13 casserole dish
- Melt butter and spread melted butter over the flesh of squash.
- Pour remaining butter in the cavities of each squash half.
- Add 1 teaspoon of brown sugar to each squash cavity and mix.
- Place squash in the oven and bake for 40-50 minutes depending on the size of your squash, until fork tender.
- Remove from the oven and spoon brown sugar butter mixture over the squash flesh.
- Serve immediately.
Amount Per Serving: Calories: 78Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 48mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 1g