Roasted Whole Butternut Squash
I adore the BEAUTIFUL Butternut Squash – an Autumn and Holiday table tradition!
Have you tried making it? Roasted butternut squash tastes similar to yams and pumpkin. It’s not quite as sweet as a yam though, and butternut squash has a nuttier flavor.
This recipe is just so good! The perfect lightly salty and sweet caramelized combo makes it very satisfying and great to serve alongside savory roasted meat, poultry, or fish.
Butternut Squash is Jason’s absolute favorite food! He would eat this every night if I prepared it for him 
(Note to self: I REALLY MUST make it more often)
This squash recipe is a SIMPLE idea to serve alongside your best Autumn or Wintertime meals such as roasted turkey or pork tenderloin with a big fall salad.
Hands-on time is very minimal here, which makes for an EXCELLENT side dish anytime!
OR, if you’re meal-prepping for our 30-Day Challenge, substitute this squash for your typical complex carb. Most of the carbohydrates in my diet come from nutrient-rich complex carbs, like those found in butternut squash.
OR, use this recipe to prepare the squash for soup!
Butternut squash is technically a fruit. That’s because it contains seeds and grows from a flowering plant.
It’s also a fantastic complex carb food that provides a LOT of nutrition and energy.
For example: Butternut squash is packed with vitamin A, which helps keep your skin, eyes, and bones healthy. It’s also loaded with vitamin E, which supports brain functioning.
Try butternut squash roasted with a little avocado oil or olive oil and sea salt and pepper. Or you can puree it into soups, stews, and sauces – even baked goods!
TIP: If you dread chopping it … look for pre-chopped squash in your grocery store.
REFERENCES
Here are a few more of our favorite Butternut Squash recipes for you to try:
- Perfectly Roasted Butternut Squash:
- Butternut Squash Scoops:
- Butternut Squash Chili:
- Butternut Squash Soup:
- Twice Baked Butternut Squash:
6 servings
Ingredients:
- 1 medium butternut squash, about 1 ½ lbs
- 2 Tbsps avocado oil, olive oil, or melted coconut oil
- 1 tsp pumpkin pie spice
- 1 Tbsp maple syrup or raw honey
Optional:
- chopped pecans
- sea salt flakes
- freshly chopped herbs like parsley or thyme
- ghee or grass-fed butter
Instructions:
Preheat your oven to 400 degrees f. and line a medium sheet pan with parchment paper.
Using a very sharp knife, trim the stem off the butternut squash.
Carefully cut the squash in half lengthwise.
Remove the seeds using a spoon to scrape and keep them for roasting, if desired.
Place both of your squash halves on the prepared sheet pan and drizzle with the oil.
Sprinkle with the pumpkin pie seasonings and using your hands rub it all over on the inside. Flip the squash cut side down so the flesh side is touching the pan.
Roast for 35-45 minutes, or until a knife can easily pierce into the flesh.
Once your squash is finished roasting and tender, use a pair of tongs to carefully flip it again.
Baste with the maple syrup or honey then roast flesh side up this time, for around 10-15 minutes more, or until beautifully caramelized.
Serve with chopped pecans, freshly chopped herbs, butter, and sea salt flakes, to taste if desired.
Enjoy!
Rachel
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