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Whole Roasted Butternut Squash

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.
Prep Time5 mins
Cook Time1 hr
resting time20 mins
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: butternut squash
Servings: 4 servings
Calories: 84kcal


  • 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