Roasted butternut squash halves

Easy roasted butternut squash halves recipe! Just a few minutes of prep and baked to perfection in the oven. Herb honey butter adds richness and flavor.

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Hi, Rhubarbarians! Are you looking for the easiest way to prepare that butternut squash that's been sitting on your counter? Roasted butternut squash halves are easy to prep, with no peeling required. Yay!

When baked in the oven, butternut squash becomes tender and soft with a nutty, sweet flavor. Roasting a whole or a halved butternut squash is great for making mashed butternut squash, butternut squash puree, or butternut squash soup.

New to butternut squash? Check out our butternut squash guide to learn how to choose, store, cut, cook, and freeze it. Plus butternut squash dinner recipes to try!

Jump to:

• Why you'll love this
• Ingredients and equipment
• How to prep the butternut squash halves
• Step by step instructions
• Serving suggestions
• Recipe tips and substitutions
• Storing and freezing
• FAQs
• Recipe
• Comments and reviews

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Why you'll love this

If you're like me, sometimes that whole butternut squash on the counter can seem a little daunting. It seems like a lot of work, doesn't it?

This whole roasted butternut squash method is great when you get that overwhelm because the prep is very minimal, the oven does all the work for you, and the cooked squash is absolutely delicious.

I've added richness and flavor with a honey, butter, and fresh thyme mixture, but if all you have is some olive oil, that works great too!

Once the squash is roasted, you can either eat it as is, stuff it with a filling of your choice (I'm partial to this cranberry pecan lentil filling), or scoop the flesh out of the skin and mash or puree.

When is butternut squash season? Butternut squash grows in late summer to early fall. But, the squash stores so well that they can be stored through the fall and winter.

Ingredients and equipment

Here's everything you need to make this oven roasted butternut squash at home! Full ingredients are listed in the recipe card at the bottom of this article

Ingredients:

• Butternut squash. Choose a medium sized, firm squash with no brown or mushy spots.
• Butter, honey, and fresh thyme leaves. Optional, but so delicious.
• Olive oil, only if not using the honey butter mixture.
• Salt and pepper.

Equipment:

• Oven.
• Large, sharp knife.
• Cutting board.
• Large spoon or squash/melon spoon. Here's a scraper spoon just for this!
• Small bowl. For the herb honey butter.
• Measuring spoons. For the herb honey butter.
• Basting brush. Optional for the butter mixture if you don't want to use your hands. I like silicone basting brushes.
• Baking sheet.
• Fork or knife. For checking for doneness.

How to prep the butternut squash halves

So easy! We are going to roast the squash in it's own skin, so there's no need to peel it. But there are a few steps to take before I show you how to roast butternut squash.

• First, carefully cut the squash in half, lengthwise. If it's easier, you can cut a small piece off of one side of the bulbous part of the squash to make a flat base.
• Using a large spoon, scoop out the seeds and the stringy flesh from the bulbous part of the squash. Discard or save to roast the seeds.

Step by step instructions

Here's a visual guide to baking butternut squash halves in the oven. Full instructions are listed in the recipe card at the bottom of this article

• Start by preheating your oven and getting out a baking sheet large enough to fit both halves of the squash.
• After you've prepped your squash (see the section above titled 'how to prep the butternut squash halves), place them flesh side up on the baking sheet.

• Combine the softened butter, honey, fresh thyme leaves, and salt and pepper in a small bowl.

• Evenly rub the mixture all over the exposed flesh of the squash with your hands or with a basting brush.

• Roast in the oven until soft and tender. Ahem, just look at those pools of thyme honey butter!

Serving suggestions

Oven roasted butternut squash is very versatile! Roasting the squash in half is perfect for stuffing, mash, or pureeing.

My favorite way to serve is to remove the flesh from the skin after it's baked and mash it with the thyme honey butter pool that forms in the center of the bulbous part of the squash.

You can also puree it and add it to soups or baked goods.

Dishes to pair with roasted butternut squash:

• Cranberry portobello pot roast
• Instant Pot white bean cacciatore
• Garlic swiss mushrooms on toast

Need more ideas? Check out this list of our favorite dishes to serve with butternut squash!

Recipe tips and substitutions

• The roasting time will vary depending on the size of your butternut squash. I recommend starting with 45 minutes and then checking for doneness by piercing the flesh with a knife.
• If you're not using the honey butter mixture, you can roast your squash flesh side down for more caramelization. Rub the exposed flesh with a bit of olive oil, salt, and pepper first.
• Not a fan of thyme? Swap it for your favorite herb or warm spice!
• Swap the honey for brown sugar if desired. I don't recommend swapping the honey for maple syrup or agave syrup, as it will burn and create a bitter flavor.
• If using salted butter, omit the salt in the butter mixture. Add salt to taste after cooking.

Storing and freezing

To store or freeze, you'll want to first remove the squash flesh from the skin and mash it or puree it.

Store squash in the refrigerator in a sealed container for up to one week.

To freeze, I like to use silicone freezer molds or ice cubes. Once frozen, transfer to a freezer safe sealable container (bag or tupperware) until ready to use. You can cook directly from frozen if the portions are small enough. Butternut squash will last in the freezer for about 6 months.

Try frozen butternut squash puree in soups, stews, chilis, curries, or defrost for baked goods.

Recipes to try with butternut squash puree:

• Thai curried butternut squash soup
• Butternut squash rolls
• Butternut squash potato leek soup

FAQs

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Recipe

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