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

Cuisine American

Keyword roast butternut squash whole, Roasted whole butternut squash, roasting butternut squash whole, whole roasted butternut squash

Prep Time 1

Cook Time 55

Total Time 56

Servings servings

Calories 114kcal

Author Kelli Shallal MPH RD

Ingredients

1 butternut squash

Optional Glaze After Cooking

2 tablespoon melted butter or vegan butter
1 teaspoon 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
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.
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

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