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Roasted Butternut Squash Whole
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Roasted Butternut Squash Whole

How to make a Roasted Butternut Squash Whole is the easiest way to make butternut squash ever, and sharing a secret to serving it!
Course Side Dish, Side Dishes
Cuisine American
Keyword roast butternut squash whole, Roasted whole butternut squash, roasting butternut squash whole, whole roasted butternut squash
Prep Time 1 minute
Cook Time 55 minutes
Servings 4 servings
Calories 114kcal
Author Kelli Shallal MPH RD

Ingredients

  • 1 butternut squash

Optional Glaze After Cooking

  • 2 tbsp melted butter or vegan butter
  • 1 tsp brown sugar or coconut sugar

Instructions

  • Preheat oven to 400F.
  • Place whole butternut squash inside the oven and bake until fork tender, about 45-65 minutes, depending on the size of the squash.
    1 butternut squash
    Roasted Butternut Squash Whole
  • Remove the squash from the oven, cut off the stem and then cut lengthways, or if desired, slice some medallions from the long end of the squash.
    butternut squash
  • Scoop out seeds and discard. Scoop out the flesh or slice wedges. If desired, melt 2 tablespoon butter, stir in 1 teaspoon of brown sugar, and glaze over the top.

Video

Nutrition

Calories: 114kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 663mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20019IU | Vitamin C: 39mg | Calcium: 93mg | Iron: 1mg