Roasted Butternut Squash Halves

Roasted Butternut Squash Halves

How to make a Roasted Butternut Squash Halves is the easiest way to make butternut squash ever, and sharing a secret to serving it!

Course Side Dish

Cuisine American

Keyword roast butternut squash halves, roast half butternut squash, roasted butternut squash halves, roasting butternut squash halves

Prep Time 1

Cook Time 55

Total Time 56

Servings servings

Calories 139kcal

Author Kelli Shallal MPH RD

Ingredients

1 butternut squash
2 tablespoon melted butter or vegan butter
1 teaspoon brown sugar or coconut sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg

Instructions

Preheat oven to 400F.
Cut the stem off the butternut squash. Slice lengthways down the middle and scoop out the seeds. Peel if desired. Brush on melted butter on the face side, then sprinkle with sugar and seasonings. Place face UP on a baking sheet.
Bake until fork tender, about 35-55 minutes, depending on the size of the squash. Scoop out the flesh or serve in wedges.
1 butternut squash

Video

Notes

To store: Store in an airtight container in the refrigerator for up five days, and reheat in the microwave.

To freeze: Freeze in a freezer-safe container for up to 3 months. It is safe to freeze any form of cooked or uncooked butternut squash. Personally, I think that if you are going to freeze cooked butternut squash, it's best to only do so with butternut squash mash. Other forms will lose their integrity and turn into mash when reheated. If you choose to freeze butternut squash uncooked, do so in halves (de-seeded) or cubes (peeled and de-seeded.) You can cook cubes from frozen, but it would be best to let the halves thaw first before cooking. Thaw under refrigeration.

Nutrition