I absolutely ADORE butternut squash because it can be used in so many things! From soups (check out my butternut squash soup!), salads, and stews to sauces and purees, the list is endless. But one of the most delicious ways of cooking this flavorsome vegetable is to keep it simple and roast it! It comes out sweet, aromatic, and full of flavor with minimal effort required!
Because it’s so versatile, this aromatic butternut squash can be served as a side dish or as an awesome substitute for mashed potatoes. If you’re cooking up a chicken roast for dinner, this squash has GOT to be on the menu!
Should You Peel Butternut Squash Before Roasting?
Butternut Squash skin is very tough so you’d usually peel it before cooking, but it actually becomes softer when baked so it’s fine to leave on when you’re slow roasting half a squash in one piece. Woooo…less work for you! So if you are roasting the squash whole just to scoop it out and eat it, then leave that skin on! When you are roasting small chunks however, remove the skin and roast the single pieces.
How to Find The Perfect Squash!
Density is important when it comes to squash! When you’re buying your butternut squash, look for one that’s particularly solid and heavy. I’m often found standing with one in each hand trying to figure out which one weighs the most, but I am also that lady sniffing the melons in the store, so what can you do.
You’ll also need to have a look for a squash that has a beige coloring. A few marks are fine, but avoid any that have soft spots or cuts. Once you’ve bought the perfect squash, it’ll keep well for up to 3 months uncut until you’re ready to use it!
How to Make Roasted Butternut Squash
Butternut squash is really very simple to roast!
- Slice the squash in two, remove the skin and scoop out the seeds.
- Cube the squash, add seasoning, and place on an oven tray.
- Roast, tossing occasionally, until golden.
Don’t Squash Too Much Squash On Your Tray!
If your baking tray is overcrowded it’ll stop the squash from roasting properly and you won’t get that lovely golden crust you want. The end result will be more like a steamed squash instead. Your butternut squash will take about 50 minutes to roast depending on the size, but just keep cooking until you can easily pierce it with a fork – which means it’s done!
Don’t Throw Out Those Seeds!
Those butternut squash seeds can be used to make a tasty AND healthy snack that the whole family will love! They’re really good for you too! You can make these with pretty much the same method as my salty crispy pumpkin seeds recipe.
This is so easy and feels like such a treat with the honey and cinnamon, it’s a great way to get the kids to eat their veggies! You can also try my acorn squash recipe if you have those in your pantry to use up as well!
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Honey and Cinnamon Roasted Butternut Squash
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Total Time
- 55 minutes
- Side Dish
- Karlynn Johnston
- one 3 pounds medium butternut squash
- 6 tablespoons melted salted butter
- 1/4 cup melted honey
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon cinnamon
- Preheat the oven to 400°F.
- Cut off the ends off the butternut squash.
- Peel the squash, cut in half lengthwise and then remove the seeds.
- Cut the squash into 1 1/2 inch cubes (uniform is best) and place them on a baking sheet.
- Add the melted butter, honey and cinnamon.
- Toss all of the ingredients together and spread out in a single layer on the baking sheet.
- Turn the squash while roasting a few times to ensure even browning.
- Roast for 45 minutes to 55 minutes, until the squash is tender.
- Adjust seasonings if needed.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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