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Peeled whole roasted butternut squash
5 from 15 votes

How to roast a whole butternut squash

Learn how to roast a whole butternut squash to save your time and hard work! 
Prep Time3 mins
Active Time1 hr
Total Time1 hr 3 mins
Course: How to
Cuisine: American, French, healthy
Diet: Gluten Free, Vegan
Keyword: butternut squash recipes, How to roast butternut squash, roasted butternut squash
Yield: 2 pieces
Author: Githu
Cost: 5€


  • 1 medium butternut squash
  • 1 tsp olive or coconut oil
  • some salt
  • ½ tsp spices of your choice (here I use sumac)
  • ½ tsp balsamic vinegar


  • Clean your butternut and pat dry it
  • Turn on your oven to 200°C (392°F)
  • Using a thin sharp-edged knife or a fork, stab the butternut all over to make small holes. This will accelerate the cooking
  • For spicy roasted butternut, mix the rest of the ingredients in a small bowl, and apply the mixture all over the butternut squash
  • However, for simple roasted butternut, apply oil and salt all over.
  • Put the butternut to roast. After 30 mins, turn the butternut to roast the other side
  • If you want to incorporate the butternut squash in a stew or in a salad, don't let it cook too much. About 40 minutes are enough. This way the butternut will hold well especially in salads
  • For a puree, let the butternut roast for up to 1 hour. It will be tender and the skin will peel off easily
  • Leave the roasted butternut to cool before using it.