How to Roast Whole Butternut Squash
How to roast a whole butternut squash for easy soups, casseroles, and more!
Servings: 4 servings
Equipment
- foil or parchment paper
Ingredients
- 2-3 lb butternut squash
Instructions
- Sert oven to 400F
- Line your baking sheet with parchment paper or foil. This is going to help a lot with cleanup, since the sugars in the squash are going to caramelize during roasting, and they are sticky!
- Put the squash on the pan and put in the oven. No worries if the oven isn't fully preheated, that's fine.
- The roasting time will vary according to how large and heavy your squash is. A small to medium squash put into a cold oven should be checked at 40 minutes. If the tip of a sharp knife doesn't slide into the thickest part of the squash easily, then keep roasting and testing.
- Slice the roasted squash in half lengthwise and scoop out the seeds. You can scoop out the flesh, or flip the halves over and peel off the skin, which should remove easily.
- Your squash is ready to use in your recipe of choice.
Nutrition
Calories: 102 kcal · Carbohydrates: 27 g · Protein: 2 g · Fat: 0.2 g · Saturated Fat: 0.05 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.01 g · Sodium: 9 mg · Potassium: 798 mg · Fiber: 5 g · Sugar: 5 g · Vitamin A: 24108 IU · Vitamin C: 48 mg · Calcium: 109 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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