Roasted Butternut Squash

Ingredients

• 1butternut squash
• as needednon-stick cooking spray
• a littleolive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Heat the oven

   For roasting the squash in halves, preheat the oven to 204°C (400°F) and line a baking sheet with aluminium foil.

2. 2

   Prepare the halves

   Carefully cut the squash in half lengthways, then scoop out the seeds and strings.

3. 3

   Arrange the squash

   Coat the foil with non-stick cooking spray and set the squash on it, cut-side down. Spray the upper side of the squash as well.

4. 4

   Roast the halves

   Roast for 50 minutes.

5. 5

   Scoop and purée

   Take the squash out of the oven and let it cool. Scoop out the flesh and purée it.

6. 6

   Use the purée

   Add it to desserts, soups or pasta dishes as you like.

7. 7

   Heat the oven

   For roasted cubes, preheat the oven to 204°C (400°F).

8. 8

   Cut into cubes

   Halve the squash and remove the seeds, then cut the flesh into cubes.

9. 9

   Season the cubes

   Toss the cubes with a little olive oil, salt and black pepper, then spread them out on a baking sheet.

10. 10

    Roast until tender

    Roast for 20–25 minutes, or until the squash is tender.

11. 11

    Serve the cubes

    Serve as a simple side, or add the cubes to salads or pasta dishes.

What is roasted butternut squash?

Butternut squash is a winter squash with sweet, orange flesh that softens as it cooks. Roasting is a straightforward American-style preparation that brings out its natural sweetness without needing a complicated seasoning blend.

This recipe gives you two useful finishes: soft squash to scoop and purée, or bite-sized cubes for serving whole. Both methods make the squash easy to use in other dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 56 calories, 1g protein, 15g carbs, 0g fat.

The squash supplies most of the carbohydrate, while the recipe as listed contributes very little fat or protein; olive oil in the cube method adds some fat. Serve it with a protein-rich main and another vegetable or salad for a more balanced plate.

Choose your roasting method

Halves: roast the squash cut-side down, then scoop out the softened flesh. This approach suits purées for soups, pasta sauces and baking.

Cubes: cut the flesh into evenly sized pieces, toss them with oil and seasoning, and spread them across the tray. The cubes are ready to serve as a side or fold into salads and pasta.

Cutting and preparing the squash

Halves: use a stable chopping board and take care when cutting lengthways through the firm squash. Scoop away the seeds and stringy centre before roasting.

Cubes: remove the seeds first, then cut the flesh into pieces of similar size so they cook at a similar rate. Keep the pieces spread out rather than piled up.

How to judge doneness

Halves: the recipe gives a 50-minute roasting time; the flesh should be soft enough to scoop once it has cooled enough to handle.

Cubes: begin checking at 20 minutes, within the stated 20–25-minute range. They are ready when tender.

Keep the tray uncrowded

Cubes: spread them out on the baking sheet so the pieces roast rather than steam against one another. If they do not fit with space between them, use another tray.

Halves: place them cut-side down on the foil as directed, and coat the foil and the upper side with cooking spray to help with sticking.

Ways to serve it

Puréed squash can go into soups, pasta dishes and desserts, including quick breads. Let it cool before scooping and puréeing.

Roasted cubes make a simple side and can also be added to salads or pasta. Their mild sweetness works well alongside savoury ingredients.

Recipe notes & tips

• Use a sharp, sturdy knife and a stable board when halving the squash.
• Scrape out the seeds and strings thoroughly before roasting.
• Cut cubes to a similar size to help them cook evenly.
• Give the cubes room on the baking sheet rather than crowding them.
• Cool roasted halves enough to handle before scooping out the flesh.

Variations

• Add herbs: toss the cubes with dried or fresh herbs along with the oil and seasoning.
• Try warm spices: add a pinch of cinnamon or cumin to the cubes before roasting.
• Make it savoury: finish roasted cubes with a little grated cheese before serving.
• Blend into soup: purée the cooked halves and stir the flesh into your favourite soup.
• Use in baking: purée the cooled flesh for quick breads or other desserts.

Common mistakes to avoid

• Cutting on an unstable board: secure the board and work carefully through the firm squash.
• Leaving strings behind: scoop out the seeds and stringy centre before cooking.
• Uneven cubes: cut pieces to a similar size so they become tender at about the same time.
• Crowding the tray: spread the cubes out or use another baking sheet.
• Handling halves while hot: let them cool before scooping out the flesh.

How to store

Refrigerate cooked squash in a covered container and use within 3–4 days. Reheat cubes in the oven or microwave until hot, or warm purée in a saucepan, stirring as needed.

Frequently asked questions