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Roast butternut squash recipe

Roast butternut squash recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This roast butternut squash side dish is the perfect accompaniment to a wide range of dishes and works especially well as part of a Sunday roast. Look for a squash which has a firm rind and feels heavy.

58 people made this

IngredientsServes: 6

  • 1 (900g) butternut squash
  • 3 tablespoons butter, melted
  • 1 clove garlic, chopped
  • 1 sprig fresh rosemary, finely chopped
  • 1 small bunch fresh parsley, chopped
  • salt and pepper, to taste

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat the oven to 220 C / Gas 7.
  2. Peel the butternut squash then cut it in half. Scoop out the seeds then cut into 2cm thick slices. Transfer to a baking dish.
  3. In a small bowl, combine the melted butter, garlic, rosemary and parsley. Pour over the butternut squash, season well then toss to coat evenly.
  4. Bake in the preheated oven for 20 to 30 minutes, or until the butternut squash is soft and turning golden brown.
  5. Remove from the oven and serve immediately.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Great. Tweaked it slightly: 3 cloves of garlic instead of 1 as I'm a big fan-29 Apr 2014

  • 1red pepper, deseeded and chopped
  • 1 courgette, chopped
  • 3tbsp olive oil
  • 1 butternut squash, halved and deseeded
  • 1-2tbsp freshly chopped thyme
  • Salt and ground black pepper
  • ½ x 125g packet soft cheese with herbs and garlic
  • Sprigs of thyme, to garnish

Set the oven to 200°C or gas mark 6. Place the chopped red pepper and courgette on a baking tray and drizzle over 2tbsp of the olive oil.

Turn the vegetables to coat them well in the oil.

Use a sharp knife to score a criss-cross on the cut surface of the butternut squash halves and put them on the baking tray, cut-side up, alongside the other vegetables. Brush the remaining olive oil over the squash.

Place the baking tray in the centre in the oven and bake for about 30 mins, or until the vegetables are starting to go golden.

Remove from the oven. Scatter the chopped thyme over the red pepper and courgette and season with salt and pepper, and then stir to mix. Fill the cavity of the butternut squash halves with this mixture, also spreading it over the solid end of the vegetable. Break the cheese into pieces and scatter it over the top.

Return the baking tray with the butternut squash to the oven to cook for a further 20-30 mins, or until the cheese is a light-golden colour.

Remove from the oven, cut each piece in two, and serve immediately, with salad garnished with thyme sprigs. If you’re really hungry, you can have a side each, but that’s more expensive. (Not suitable for freezing).

11 easy butternut squash recipes

Butternut squash is sweet, nutty and wonderfully versatile. It’s a great addition to risottos and soups, is brilliant with pasta or stuffed into ravioli, you can use it to bulk out curries, or roast it whole to serve as the centrepiece for a veg roast. Whichever way you do it, learning how to cook butternut squash is a handy skill to have in the kitchen to guarantee nutritious and delicious dinners.

What are the health benefits?

Butternut squash is not only tasty, it’s also a great source of vitamins A and C, both of which we need to keep our skin nice and healthy. 80g of cooked butternut squash can count towards your 5-a-day. Check out our Vegepedia to learn more.

How to cook butternut squash to perfection

Butternut squash is in season from September to December, however it keeps very well in storage, so you’ll find it readily available for most of the year. Choose a firm squash that feels heavy for its size.

For a basic butternut squash recipe, halve the squash, scoop out the seeds and chop into chunks. You don’t have to remove the skin — it will go soft and sweet as the squash cooks — just make sure you wash it well before cooking. Roast at 180°C for 35 to 40 minutes, or until golden and soft.

Or, next time you’ve got the oven on, use up the space to cook a whole squash – simply bake it just as it is until you can insert a knife in easily, then use it over the following days for throwing into salads or to turn into pancakes or fritters.

Roasted Whole Butternut Squash

Roasted whole butternut squash is an easy way to enjoy the delicious winter squash. Simply slice in half, then bake until tender. A maple cinnamon glaze and chopped nuts add a touch of sweetness to each serving.

One of the easiest ways to prepare butternut squash is to roast it whole. No peeling, just cut in half, remove the seeds, and bake. It makes for a stunning and healthy side dish. To add layers of flavor with minimal effort, I roast the halves flesh-side down to boost the browning on the surface.

You can simply enjoy the sweet and nutty flesh with just salt and pepper. However, I like to make it even tastier. A brush of sticky maple syrup and a sprinkle of bold cinnamon and nutmeg creates delicious caramel notes. Slice it up into individual servings, scoop out a few spoonfuls, or stuff it to make an edible bowl.

Roast squash with lemongrass, peanut and lime

I eat this with lime-dressed buckwheat noodles or brown rice.

Serves 4
2 butternut squash
5 tbsp olive or coconut oil
2 tbsp coriander seeds
3 sticks lemongrass, finely chopped
3 red chillies, roughly chopped
4 limes

For the sauce
A thumb of ginger, peeled
250ml thick Greek or coconut yoghurt
150g roasted unsalted peanuts
A large bunch of coriander, leaves picked

1 Set the oven to 200C/400F/gas 6. If your squash is a butternut or thin-skinned variety, there is no need to peel it. Halve it, scoop out the seeds and cut into thick slices or boats. Lay them on a tray and drizzle with oil.

2 Bash the coriander seeds in a pestle and mortar. Add half the chopped lemongrass and bash again to break it down a little. Scatter this mixture over the squash with a good pinch of salt, and half of the chopped chilli.

3 Use a fine grater to zest 2 of the limes over the top of the pumpkin, then cut the two limes in half and squeeze the juice over the pumpkin. Toss everything together and put the lot into the hot oven for 45 minutes, or until the squash is golden.

4 Meanwhile, make the sauce. Put the reserved lemongrass into a bowl with the zest and juice of the remaining limes, finely grate in the ginger, add the yoghurt and mix well.

5 Once the squash is roasted perfectly, lay it on a serving platter, sprinkle over the peanuts and coriander leaves and serve the sauce on the side for spooning over.

Roast squash fregola with late tomatoes and spice. Photograph: Emma Lee/Emma Lee (commissioned)

Adam and Joanne's Tips

  • How to Cut Butternut Squash into Cubes: Cut off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, just where the thinner end begins to widen. Use a heavy-duty peeler to peel away the skin. If you notice green streaks remaining on the squash as you peel, peel those away as well until only orange flesh remains (they can be a little tough). Cut the larger end in half and spoon out the seeds. (Save the seeds – look for instructions for how to roast them below). Cut each piece into 1-inch-thick sticks then slice into 1-inch cubes.
  • How to Roast Butternut Squash Seeds: Remove pulp and fibrous threads from seeds. Simmer seeds in salted water for 10 minutes. Drain and pat dry. Toss seeds with olive oil and lightly season with salt. Roast in a 325 degree F oven for 15 to 20 minutes. The seeds will not change much in color, but will crunch when done.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste


  • 2 (2.5-lb.) butternut squash, halved lengthwise and seeded, skin-on
  • 1 (1.5-lb.) acorn squash
  • 1/4 cup maple syrup
  • 1/3 cup light brown sugar
  • 1/4 cup canola oil
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 cups vegetarian stuffing
  • 2 tablespoons thyme leaves, for garnish
  • 1/3 cup fresh cranberries, for garnish
  • parsley leaves, for garnish
  • rosemary sprigs, for garnish
  • thyme sprigs, for garnish
  • sage leaves, for garnish

7 South-east Asian pork and squash curry

You can make a vegetarian option of this creamy curry by using marrow, courgettes, mushrooms and aubergines instead of the pork.

Serves 4
2 tbsp vegetable oil
1 tbsp galangal, finely chopped
2 small red chillies, deseeded and sliced
3 shallots, finely sliced
2 tbsp Thai curry paste
½ tsp ground turmeric
2 tsp mild curry powder
1 tsp ground fenugreek
1 tsp brown sugar
500g pork loin, cut into 2.5cm dice
2 tbsp dried shrimp paste or fish sauce
800ml coconut milk
400g butternut squash, cut into 2.5cm dice
A handful of coriander leaves, chopped (optional)
A handful of mint leaves, chopped (optional)

1 Heat the oil in a wok and fry the galangal, chillies and shallots until fragrant. Add the Thai curry paste and fry until lightly coloured. Stir in the turmeric, curry powder, fenugreek and sugar, then add the pork pieces and mix in well. Cook until lightly browned all over.

2 Add the shrimp paste and pour in the coconut milk. Bring to the boil, then reduce to a simmer. Add the squash and cook for 20–25 minutes or until the pork and squash are cooked and the sauce has reduced.

3 Season to taste with salt and garnish with chopped coriander and mint leaves, if using. Adapted from Atul's Curries of the World by Atul Kochhar (Absolute Press)

Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola

We&rsquove admired Yotam Ottolenghi&rsquos recipes for years, but let&rsquos be honest: They seemed too complicated to pull off at home. That&rsquos why we were overjoyed when he released Ottolenghi Simple: A Cookbook, filled with recipes for home cooks like us. And just like that, roasted butternut squash with lentils and Gorgonzola became one of our new favorite cold-weather dinners.

&ldquoI like to serve this with the squash and lentils still a little warm&mdashso that the cheese slightly melts when it&rsquos dotted on top,&rdquo Ottolenghi says. &ldquoIt also works at room temperature, if you want to make it in advance.&rdquo

In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible.

1 large butternut squash—unpeeled, halved lengthwise, seeded and cut into ½-inch-thick half-moons or wedges

2 red onions, cut into 1¼-inch-wide wedges

3 tablespoons extra-virgin olive oil, divided, plus extra to serve

Kosher salt and freshly ground black pepper

½ cup (100g) Puy lentils (or 3 cups if starting with ready-cooked)

1 large lemon, finely zested to get 2 teaspoons and juiced to get 2 tablespoons

¼ cup parsley leaves, roughly chopped

¼ cup mint leaves, roughly chopped

½ cup tarragon leaves, roughly chopped

3½ ounces Dolcelatte or Gorgonzola cheese, torn into ¾-inch pieces

1. Preheat the oven to 450°F.

2. Place the squash and onions in a large bowl with 2 tablespoons of the olive oil, the sage leaves, ¾ teaspoon salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes. Remove from the oven and set aside to cool for 10 minutes.

3. While the squash is in the oven, fill a medium saucepan halfway with water (if starting with dried lentils rather than ready-cooked) and place over high heat. Once boiling, add the lentils, decrease the heat to medium and simmer until cooked, about 20 minutes. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, parsley, mint, tarragon, ¼ teaspoon salt and remaining 1 tablespoon olive oil.

4. Add the squash and onions to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with olive oil and serve.

Savory Slow Cooker Chuck Roast & Butternut Squash Combo Meal

This slow cooker chuck roast recipe is a new an exciting way to feel smart while remaining lazy. I am always trying to see how I can shave off some time in recipes, and this combo meal was one with the busy athlete in mind. The shopping list is short too. Chuck roast, squash, can of tomatoes, and then your spices. Super easy. Naming this recipe was the only thing hard about it, and sorry for making you read such a long recipe title. Combo meal, why did that pop into my head anyways?

Your chuck roast goes into your slow cooker first, and then you simply place your halved and seeded squash in like so. The squash will cook from the steam and will be perfectly ready to scoop out with a large fork. Be careful though as the squash will be hot! Also do try to pick a squash that you can see fitting inside your slow cooker. That is a 4-quart slow cooker pictured above, with about a 3 pound squash. You can always cut the squash halves if you are having difficulty fitting them in.