A big white bowl of roasted butternut squash with a sprig of parsley.
Plant-based, Sides

Roasted butternut squash


Simple roasted butternut squash is a healthy and easy fall side-dish. Roasted butternut squash is flavorful, luscious and fluffy. It pairs beautifully with roasted chicken, turkey and pork. Butternut squash is a type of winter squash with a sweet and a slightly nutty flavor. It is related to the pumpkin.

A big white bowl of roasted butternut squash with a sprig of parsley.
Simple and delicious roasted butternut squash

If you are plant-based, you’ll love this method for cooking roasted butternut squash. It’s easy and you can make so many different meals with the puree from soup to sauces.

Roasting butternut squash is my all-time favorite way to prepare this fall vegetable. A natural sweetness emerges when the squash is roasted. It is often what I would consider the most simplest of recipes that I find I am most asked about. This is one of those recipes. In addition to eating the roasted squash straight away, I also use the puree to make butternut squash soup or butternut squash and mushroom risotto. These recipes are some of my all-time favorite fall meals.

Roasted butternut squash ready to eat in a big bowl with two pumpkins in the background.
Butternut squash is chock full of vitamins

Health experts say to “eat the rainbow” of veggies. Meaning, eat a wide variety of colorful veggies to get loads of vitamins and minerals. Butternut squash is a good source of vitamin A, potassium and fiber. It is considered to be good for digestion, healthy skin and hair and for blood pressure (Medical News Today, May 2017).

How to roast butternut squash

Begin by slicing the butternut squash lengthwise in half. Use a spoon to scoop out the seeds and strings. Season the squash halves with extra virgin olive oil, fine sea salt and freshly ground white pepper. The squash is then baked in the oven for nearly an hour or until the flesh easily pulls away with a fork. Next scoop out the cooked squash into a bowl. I usually use a fork to fluff it up and taste to adjust the seasoning. I also add a table spoon of butter on top while it is still warm before serving.

A butternut squash sliced lengthwise in half.

Tips for the most flavorful roasted butternut squash

  • Choose an organic squash if possible. I find these always have far more flavor and a brighter more colorful flesh.
  • I always use a high-quality extra virgin olive oil and fine sea salt. These two ingredients are essential and make a difference.
Using a spoon to scoop out the roasted butternut squash flesh.
Roast for about an hour
Using a fork to "fluff" or mash the cooked squash.
Use a fork to fluff up the cooked squash
  • If you like things a little spicy, add a slight pinch of chili flakes on the squash prior to baking.
  • For additional fall fragrance and flavor, add 1/4 teaspoon of fresh ground nutmeg and 1/4 teaspoon garlic powder to the squash.

Variations are the spice of life right? And that’s it! Simple, healthy and delicious. Do you have a favorite winter squash? Butternut squash definitely tops the list of my favorites. If you make this roasted butternut squash, please come back and let me know your thoughts in the comments.

Happy cooking,


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Roasted butternut squash

  • 1 medium to large butternut squash (preferably organic)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt
  • freshly ground white pepper (to taste)
  1. Preheat the oven to 350 F.

  2. Slice the butternut squash in half lengthwise with a sharp knife. Scoop out the seeds and strings.

  3. Use a large baking pan. Evenly distribute the extra virgin olive oil all over the squash (both front and back). Place the squash flesh side up on the pan. Season with the salt and pepper.

  4. Bake in the oven for approximately 1 hour or until the flesh pulls back easily with a fork.

  5. Scoop out the cooked squash into a bowl. Mash (or fluff) up the squash with a fork. Add additional seasoning to taste.

Variations: I like to add 1 tablespoon of butter on top before serving.

If you like things a little spicy, you can add a slight pinch of chili flakes on the squash prior to baking. For additional fall fragrance and flavor, add 1/4 teaspoon of fresh ground nutmeg and 1/4 teaspoon garlic powder to the squash before baking.

Did you like this recipe? Please leave me a comment at https://www.northwestspoon.com/roasted-butternut-squash



  1. Love how simple this makes it to roast some butternut squash. I used the spice suggestion that was a little spicy, and loved it! And love that you have the suggestions for different spices. I usually cook with other squash, so thanks for making it so easy to make this one!

  2. What a great way to get some additional nutrients into a meal.. I love the idea of the additional spices!

  3. I have been roasting all of the squash that came from our garden, but never thought to add spices! We are a spice loving family, so this is ideal for us!

  4. Thanks for your detailed description and quick and easy and delicious recipe.Cant wait to make this at home for family. Love the flavor too.

  5. Butternut squash is one of my favourite vegetables. I could eat it every day and would not get bored. I fell in love with it when I did my internship in Canada and was so sad that I couldn’t find it anywhere when I came back to Europe. I’m so glad I can get it in Sweden, where I live now. I’m always happy to read butternut squash recipes!

  6. This looks perfect! I had no idea how easy this is to do. Bookmarking to try later 🙂

  7. This would be a wonderful addition to any holiday tablescape! I am loving this idea. Thanks for sharing!

  8. I just cooked with butternut squash for the first time last week and it definitely won’t be the last time! Can’t wait to give this easy looking roasted butternut mash a try. I bet it would be perfect for Thanksgiving.

  9. I love this recipe. Great ingredients just require simply cooking. I will use butter with mine though olive oil is just as sensational.

  10. I am a huge fan of the humble butternut and this is by far the best way to cook it. Thanks for the inspiration.

  11. I like easy and baked both halves and reheated one a day later. I loved the butternut baked this way, tasty. It’s a keeper for me.


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