Easy Roasted Butternut Squash

November 06, 2017
With it officially being Fall it's time to eat more squash!🍂
Today I am sharing my recipe on how to cut, peel and roast butternut squash.
Did you know that butternut squash can be added to hummus, enchiladas, soups and much more!
I have been looking forward to sharing this post with you because let's face it I am a squash lover! 


Butternut squash is such a versatile vegetable😊 So flavorful in soups and pasta dishes too.
With the abundance of Farmers Markets and grocery stores carrying a variety of squash there is no shortage on choices for us all.
Eating healthy has never been so easy. 

Home cooked butternut squash for Fall

Why I Like Squash

  • Nutritionally packed.
  • Easy to prepare.
  • Mild in flavor.
  • Can be added to an assortment of recipes.
  • Kids can get their veggies without knowing it!
  • Blends with a variety of spices and seasonings.

Choose from sweet to savory or anything in between and you'll have a winner of a side dish.
Today I am exploring the colorful butternut squash and I invite you stay and experience the journey with me.

Chunks of fresh Butternut squash for roasting

As you may know many varieties of  Winter squash skin is quite tough.
I have stayed away from peeling butternut squash because quite frankly I have been intimated by the peeling process.
No need to fear though, the skin of a butternut squash is thin, not ridged and easy to peel.

recipe-roasting-butternut-homecooking-Fall- Squash

How To Cut Up Butternut Squash

  • Wash butternut squash prior to peeling and cutting.
  • Place dried squash on large wooden cutting board.
  • Hold on to stem/top of squash using a vegetable peeler-peel skin of squash.
  • Discard peelings.
  • Using a serrated knife cut squash in half.
  • Scoop out seeds.
  • Chop up squash.
  • Some pieces will be irregular, but thats okay!


What To Do With Butternut Squash

  • Caramelized and golden brown butternut squash is amazing on it's own as a side dish.
  • Blend it into a soup.
  • Add it to Hummus.
  • Add it to enchiladas.


4- Roast in a 400 degree oven for 25-30 minutes
Jemma Olson
Prep time
15 Min
Cook time
30 Min
Total time
45 Min


Enjoy roasted butternut squash as a flavorful side dish or in a variety of pasta dishes and soups.


Ingredients For Preparing and Roasting Butternut Squash
  • Large heavy duty wooden cutting board.
  • Vegetable Peeler
  • Serrated knife.
  • Heavy duty cutting board
  • Optional Mallet ( I did not use one)
  • 3-4 pound butternut squash ( peeled, seeded and cut into chunks)
  • Good Olive Oil for drizzling (3-4 tablespoons)
  • 2 cloves garlic minced
  • Sea salt and pepper to taste (2 teaspoons)


Dicing and Roasting Butternut Squash
  1. Slice each section of butternut squash into patties, so to speak. 
  2. (Refer to photo for reference)
  3. Remove seeds from butternut squash with a spoon.
  4. Cut squash into desired size of cubes, cook immediately or wrap in plastic bag or plastic container and toss in fridge.
  5. Diced squash can keep up to 4 days in fridge after it's been diced.
  6. Place cut squash and minced garlic on a baking sheet.
  7. Arrange in one layer.
  8. Drizzle with olive oil, salt, pepper.
  9. Toss to coat.
  10. Roast for 25-30 minutes

Nutrition Facts



Fat (grams)


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To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use in your recipe, using your preferred nutrition calculator, or your own nutritionist or medical professional. You are solely responsible for ensuring that any nutritional information obtained is accurate.

Enjoy the bounty of the harvest with these marvelous Fall/Winter vegetables, eating our veggies is good for us.

Thank you for me joining today!

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  1. Squash is wonderful. I love making butternut squash soup when the weather chills. It's so special your garden is thriving and you can reap it's benefits. Enjoy my sweet friend. xo

  2. Jemma, thanks for this. I love squash but have always been a little afraid of it and never know quite how long to cook it and all. Your instructions are excellent and the recipe looks good! Yay!

  3. I love butternut squash made into a creamy soup in the winter months. Soooooo good. Thanks for sharing this with us today. I might have to try to roast one. Happy New Week.

  4. Thank you Jemma from a butternut squash lover! I have peeled and cut a few, but my hubby doesn’t care for it! So it makes sense for me to buy it already cut! Roasting it brings out its natural sweetness! Thank you so much for sharing your tips and recipe! Have a wonderful week!

  5. I've never been much of a squash person. We always had it growing up as my mom enjoyed growing it. But you know maybe my taste buds have changed over the years so I'll have to give it a try. Enjoyed those little ones you shared last summer, they were tasty.

  6. I love butternut squash! I love it roasted exactly as your recipe. I haven't added thyme or garlic before but icould give that a try. I usually am very please with just salt, pepper and olive oil.

  7. Awe, love the pictures dear Jemma. Ooh, I love me a good old squash casserole. Matter of fact I still have a little fresh squash in my freezer I can make me one! LOL! Hugs and blessings to you.

  8. I love roasted squash - of any type! Have made it several times this fall. Butternut squash is also good to make soup. :-)

  9. Hello Jemma! :)
    A couple of years ago when my son was home on vacation from college, he prepared a spaghetti squash for us to have for dinner in place of pasta and it was wonderful! Since then, I only make candied yams but had squash tonight at dinner. I have to ask, what spices/herbs do you add to make your squash a nice side-dish?? Something not sweet. Doctor says I need to cut cholesterol so I am on a mission to eat totally healthy! :)

    I appreciate your help as I did buy a delicata squash, and two different acorn squash for decor for tablesettings but then planned on cooking them. :) Thank you!

    Barb :)

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