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How to Roast Butternut Squash

This easy and delicious recipe will teach you how to roast butternut squash at home in no time! Use to make soup, plant based nuggets and more!
Course Condiment
Cuisine American
Keyword dairy free condiment
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes
Servings 4 servings
Calories 146kcal
Author LarishaBernard



  • Preheat oven to 400 degrees F.
  • Remove 1/4 inch off the top.
  • Cut in half lengthwise all the way around the squash.
    *If cubing, remove the skin with a peeler or pairing knife carefully first.
  • Remove the seeds and strings.

For Puree

  • Place on a baking sheet. No need to use oil.
  • Bake for 40 minutes or until a fork easily pierces through.
  • Remove and let cool to touch.
  • Use a fork to pull the flesh away from the skin.
  • Add to a high powdered blender and blender. May need a splash of water to get started.

For Roasted Cubed Butternut Squash

  • Cut into 1 inch slices, then into 1 inch cubes.
  • Drizzle with oil and any optional spices. Toss to combine.
    *For a sweet side dish - instead of oil do 2 tbsp maple syrup, 2 tbsp brown sugar and 1 tsp cinnamon.
  • Bake for 35-40 minutes or until easily pierced with a fork.
  • Use immediately or place in an air tight container for 3-4 days.



Serving: 0.25butternut squash | Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg