Perfectly Roasted Butternut Squash & 6 Ways to Use it



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So why are we going over how to perfectly roasted butternut squash?

Almost every time I teach a cooking class, I roast vegetables.

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When I’m in need of a quick way to make a meal stand out, I use roasted vegetables.

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When I aim to reallly elevate the flavor of a vegetable and make it rich and decadent, I roast it.

Perfectly Roasted Butternut Squash & 6 Ways to Use it, Marybeth Wells Food Photographer

You’ve probably guessed by now that we’re talking roasted vegetables today, more specifically Butternut Squash (Perfectly Roasted Butternut Squash, to be exact), an easy to find fall staple loaded with vitamin A, potassium, fiber, and magnesium.

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roasted here with fennel, shallots, garlic, and dill – for a soup that will be coming to the blog soon šŸ˜

This little (or big, depending on where you get it) winter squash is one of my favorite ingredients in everything from soups to tacos and has a shelf life of THREE MONTHS if it’s fresh.

I don’t normally type in all caps, but I really wanted to emphasize that one.

What an epic ingredient to keep around for both flavor and shelf life.

Today we’re going through how to achieve perfectly roasted butternut squash & 6 ways to use it. Hint: it’s a lovely substitute in recipes if you’re not on board with the Pumpkin Spice propaganda every fall. As a puree, it does really well-replacing anything pumpkin or sweet potato, as it’s in season early fall through late winter.

First up, some tips on how to shop for the best butternut squash:

  • They tend to be readily available at farmers markets, check there first to support your local farmers
  • Ripe butternut squash should have no green spots, skin that is matte and beige, feel heavy, and sound hollow (give it a knock)
  • Though it’s available year-round, the taste will be best in the late fall and throughout winter.
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Perfectly Roasted Butternut Squash

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How to perfectly roast butternut squash


  • Butternut Squash
  • Olive Oil or Avocado Oil
  • Salt and Pepper


  1. Preheat oven to 375 F.


  1. Start by chopping off the top of the butternut squash (where the stem is).
  2. From there, cut the squash in half lengthwise (be careful here, folks) and then use a spoon to scoop out all of the seeds and stringy stuff you won't be eating.
  3. Simply place the halves face-up in your baking dish, brush with olive oil, and sprinkle with salt, pepper, and any other veggies and herbs you happen to be using.
  4. Roast in the oven for approximately 45 minutes, until tender with a fork. Remove from oven and allow to cool. Scoop flesh from the skin and enjoy plain or in your favorite recipes.


  1. Cut both ends from butternut squash
  2. Use a veggie peeler to remove the skin if desired (all winter squash skin is edible, it's just a matter of texture and personal preference(.
  3. Cut the squash in half lengthwise, and then cut into the desired cube size. Transfer to a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt, pepper, and other seasonings that may be applicable to a specific recipe. Toss everything together.
  4. Roast for 25-30 minutes, or until tender with a fork.


  • * Seeds from any winter squash can be cleaned and roasted, just like pumpkin seeds. Consider saving them if you think you’ll actually do this.

Once you master the roasting, here are a few ideas for how to incorporate butternut squash into easy meals

  1. Tacos (I’m putting this one first because, tacos). These roasted butternut squash and portobello mushroom tacos are the
  2. Wraps (it would be epic subbed into these Black Bean Jalapeno Rainbow Wraps)
  3. Grain bowls + Salads
  4. Soups, Chilis, + Curries
  5. Sub for pumpkin or sweet potato in smoothies, baking, and sauces (you could even sub it for a breakfast hash, like this one)
  6. Pasta + Pizza

That’s all for now.

Did I miss any Butternut Squash roasting tips or recipes that you’re crazy about? Tell me below, or on Instagram.

I LOVE seeing your food creations, so please tag me if you make one of my recipes :).

Read the Comments +

  1. Laura says:

    Acorn and butternut squash are two of my favorite fall and winter foods! Thanks for these ideas ā¤ļø

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Hi, I'm Marybeth

A flight medic & educator turned multi-hyphenate creative, traveler, and coach.

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