Methods to Roast Butternut Squash Halves


Candy or savory butternut squash halves are a surprising fall facet dish that may be dressed up or down. Make this straightforward recipe to function a standalone facet dish or to make use of as the bottom for different dishes!

Squash on a cutting board.


Like different winter squash, butternut squash is a superb supply of vitamin C, vitamin A (beta carotene) and fiber and a very good supply of different vitamins akin to calcium, potassium, iron, and phosphorus.

In response to USDA vitamin knowledge, one cup of cooked butternut squash cubes incorporates
– 82 energy
– 22 gram carbohydrate
– 7 grams of fiber
– 2 grams protein

Butternut squash isn’t a very good supply of fats.

Recipe ingredients laid out.Recipe ingredients laid out.

Slicing winter squash

Use a gentle floor and a pointy knife to chop your squash.

TIP: Examine with the produce workers in your native grocery store. Many will minimize the squash in half for you without charge. (I’ve executed this many instances at my native Publix.)

If that’s not obtainable…

Right here’s one of the simplest ways to chop most sorts of winter squash:
– Lay the squash on its facet and minimize the bulb finish off
– Peel the pores and skin utilizing a vegetable peeler
– With each items sitting upright, slice down to chop in half.
– Scoop out the seeds from the bulb finish and proceed to season and prepare dinner the squash.

Use an analogous methodology for many winter squash akin to sugar pumpkin, kabocha squash and acorn squash.

The secret’s making a secure floor (by slice the bulb finish or standing the squash up on its flatter backside. A pointy knife can also be important to securely slice by the squash.

Butternut squash halves in a casserole dish, cut side up.Butternut squash halves in a casserole dish, cut side up.

Scoring the squash isn’t required. Nevertheless, it makes for a sexy end and helps the butter and sugar seep into and season the crevices of the squash for a smooth, candy end.

Squash half with butter, sugar and spice sprinkled.Squash half with butter, sugar and spice sprinkled.

The butter and sugar mixture helps create a caramelized end that’s barely candy and irresistible! Including a sprinkle of coarse black pepper provides a nice trace of spice that compliments the flavors very properly.

Roasted squash halves with pecans sprinkked on top.Roasted squash halves with pecans sprinkked on top.

Slice and luxuriate in this recipe as a facet dish or scoop the roasted butternut squash out to create a easy mash or straightforward Butternut Squash Soup.

My Roasted Butternut Squash and Apples recipe is prepared in half the time and is one other nice approach to get pleasure from winter squash.

Roasted Butternut Squash Halves

Learn to roast butternut squash with this straightforward recipe. This barely candy, caramelized squash is an ideal wholesome fall facet dish recipe or it may be used to make a savory mash or roasted butternut soup!

Prep Time5 minutes

Prepare dinner Time50 minutes

Complete Time55 minutes

Course: Aspect Dish

Delicacies: American

Servings: 6

Energy: 88kcal


  • 1 medium butternut squash, halved
  • 1 tablespoon salted butter, cubed
  • 2 tablespoon brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon coarse black pepper
  • toasted pecans (non-compulsory)


  • Preheat oven to 400℉.

  • Rating the butternut halves by making shallow cuts about ½ inch aside in a crisscross sample (see pictures throughout the weblog textual content above).

  • Place the butternut squash halves on a big baking sheet or baking dish with the flesh facet up. Scatter the butter, sugar, salt and pepper evenly over the halves. Roast 50-60 minutes, till flesh is fork-tender.


Suggestions for reducing winter squash

  • Use a pointy knife
  • Use a gentle reducing board. Use a rubber grip beneath or a humid kitchen towel if wanted to stabilize your board.

Right here’s minimize most sorts of winter squash:
– Lay the squash on its facet and minimize the bulb finish off
– With each items sitting upright, slice down to chop in half. Take away the seeds from the bulb finish and proceed together with your recipe.


Energy: 88kcal | Carbohydrates: 19g | Protein: 1g | Fats: 2g | Saturated Fats: 1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.5g | Trans Fats: 0.1g | Ldl cholesterol: 5mg | Sodium: 215mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13346IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 1mg


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