Making a whole roasted butternut squash is an easy way to get this delicious squash on the table without breaking a sweat. 5 minutes of prep and into the oven it goes. And after, your squash will cut like butter and is so much easier to cut, peel and deseed.

A whole roasted butternut squash cut open on a cutting board with a spoon scooping on the cooked flesh.

I love butternut squash. Love it. I put butternut squash in so many veggie-loaded recipes.

But, to be honest, every time I go to cook it, I have a moment when I am staring at that raw, orange squash that is such a pain to cut into and think: “Do I really want to do this? This isn’t going to be easy to prep.”

And sometimes, the answer is no and the squash doesn’t make it on to the table. Because it is some hard work to peel, cut, and deseed those suckers.

Is this relatable? How many times have you skipped on buying butternut squash or a recipe you really wanted to make simply because you didn’t want to bother prepping one? I bet you at least once.

TNNers, the BEST, game-changing squash hack I can share with you is to cook it whole! Cook it in the slow cooker whole or roast it in your oven. However you make it, cook and whole and realize that squash doesn’t have to rival your gym workout in order to eat.

Health benefits of butternut squash

We have established that butternut squash take a little (okay, a lot) of work to get into sometimes. And while this method of roasting a butternut squash whole makes it so much easier to eat and enjoy this gorgeous winter squash, why they heck should you bother? I mean, what exactly does butternut squash add to your diet that is so dang important?

When you add a butternut squash to a meal, you are also adding…..(source)

  • vitamin A
  • potassium
  • protein
  • fiber
  • magnesium
  • vitamin B6

Plus, adding more veggies to your diet also help you in your quest towards a healthier lifestyle.

The adult recommended daily serving of vegetables is 2-3 cups a day (depending on sex and age), but only 1 in 10 American adults actually gets that amount in. (source). By roasting up this whole butternut squash, you are not only making dinner easier, but you are adding a delicious veggie to a meal and can be more than half way to your recommended daily vegetable intake without batting an eye or breaking a sweat!

A whole roasted butternut squash after baking.

How to select a butternut squash

Not sure how to pick out a good butternut squash to roast? Here are a few things to look for when selecting my favorite winter squash.

  • Pick a squash that doesn’t have any bruises, soft spots, or dents.
  • A good butternut squash should be firm and have some weight to it.
  • If the squash still has its stem, it should be dark brown.
  • The squash should be light orange in color. If it has green spots, it means it isn’t quite ripe. If there are brown spots, it means it is starting to go bad.

How to enjoy this roasted butternut squash

Okay, so you are on board and all about making this whole roasted butternut squash. Yay!

But how do you enjoy it? Do you just eat it as is? You can (I’ve included recommended flavor pairings below so you can really jazz up your squash or know what will make it a veggie you want to eat again and again).

Or, you can take your squash and add it to one of these delicious veggie-loaded recipes!

Look how easy and delicious getting that butternut squash into your diet can be!

A whole roasted butternut squash on a cutting board with a knife.

Herbs, spices, and flavors that pair well with butternut squash

If you want to keep enjoying this whole roasted butternut squash simple, you can! aWhen working a veggie into a meal, I always like to think about what herbs and spices compliment it! Here are some herbs and spices to use on your butternut squash:

  • cinnamon
  • garlic
  • ginger
  • sage
  • pepper (black or white)
  • thyme
  • allspice
  • salt
  • nutmeg
  • butter
  • olive oil
  • onion
  • stock (chicken or vegetable)
  • coconut milk
  • spinach
A whole squash cut open on a cutting board with a spoon scooping the seeds from it.

How to store your squash after cooking

I find it best to either enjoy my squash right away or “process” it after it is done roasting.

If you are making this whole roasted squash as part of meal prep, processing and storing it after cooking is super easy. You just cut it open, scoop out seeds (and discard), scoop out the flesh of the squash into air-tight containers, and discard the skin of the squash.

Fridge: Store cooked and cooled butternut squash for up to 5 days in an air-tight container.

Freezer: Transfer cooked and cooled squash to a freezer safe container and freeze for future use for up to 3 months or longer!

Loving this whole roasted squash how-to and now you’re hungry for more?

Check out these other veggie how to’s!

Slow Cooker Whole Spaghetti Squash

Crockpot Butternut Squash

How To Roast Beets

Instant Pot Artichokes Recipe

Instant Pot Corn On The Cob

Instant Pot Sweet Potatoes

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5 from 1 vote

Whole Roasted Butternut Squash

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour
resting time: 20 minutes
Cuisine: American
Course: Side Dish
Making a whole roasted butternut squash is an easy way to get this delicious squash on the table without breaking a sweat. 5 minutes of prep and into the oven it goes. And after, your squash will cut like butter and is so much easier to cut, peel and deseed.


  • 1 medium butternut squash , about 2 pounds
  • olive oil


  • Preheat your oven to 425°F. Use a little oil to grease a large casserole dish or lipped baking sheet. Having an edge to your baking dish is important since your squash might release some water while baking.
  • Wash your squash and, using a sharp knife, carefully poke 10-12 holes the squash.
  • Place the squash in your prepared baking dish.
  • Roast for 60-80 minutes (if using a bigger squash, it will take longer). Your squash is done when a fork or knife and easily go into the flesh.
  • Remove from the oven and allow the squash to cool for about 20 minutes or until cool enough to handle.
  • Carefully transfer the cooked squash to a cutting board (it will still be hot inside). Cut it in half lengthwise.
  • Use a spoon to scoop out the seeds and stringy flesh surrounding them. Discard.
  • Remove the peel (it should easily come off) and then use the remaining flesh as desired.
Calories: 84kcal, Carbohydrates: 22g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 8mg, Potassium: 660mg, Fiber: 4g, Sugar: 4g, Vitamin A: 19931IU, Vitamin C: 39mg, Calcium: 90mg, Iron: 1mg