Butternut squash in the oven
Our recipe for butternut squash in the oven is a simple, yet incredibly delicious way to enjoy this humble vegetable. We season it with cumin and chilli flakes for a gentle heat, and once roasted, the squash turns tender all the way through. Serve it hot or cold, folded into salads, plated as a side, or eaten straight from the tray when you need a snack during the day.
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Ingredients
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1 kilo
Butternut squashes
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50 ml
Butter and rapeseed oil
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½ tsp
Chilli flakes
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1 tsp
Whole cumin
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2 tsp
Flaked salt
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75 g
Pumpkin seeds
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Instructions
Choose a butternut squash that feels heavy for its size, with a firm, matte skin free from cuts or soft spots. A beige colour without any green patches is a good sign that it is ripe, while the stem should be intact and dry. It is best to avoid squash with shiny skin, as this often means it was harvested too early and might lack flavour.
Even though the butternut squash needs around 30 minutes in the oven, start checking after 20. It should be tender but not overly soft so it keeps its shape when served. Use a fork or the tip of a knife to poke the thickest part. It should glide in easily, but the wedge should hold its shape.
When placing the squash wedges on the baking tray, spread them out with a bit of room between each one. If they are too close, they trap moisture and end up steaming instead of roasting. Use two trays or roast in batches if needed, since overcrowding will make them pale and soft rather than golden and caramelised.
Questions about butternut squash in the oven
Join us as we answer common questions about butternut squash in the oven, including storage tips and how to reheat without losing texture.
How can I store and reheat roasted butternut squash?
To store roasted butternut squash, first let it cool completely. Then, transfer it to an airtight container and keep it in the fridge, where it will stay fresh for 3–4 days. Avoid stacking the wedges during storage, as that traps moisture and makes them soggier. When you are ready to reheat, simply spread the wedges on a baking tray and warm them in an oven at 180 °C until heated through.
Can I make butternut squash in the oven ahead of time?
Yes, butternut squash in the oven can be made beforehand, but the texture will change slightly as it cools. The edges lose their crispness, and the wedges may soften more in the fridge. To keep them at their best, reheat in the oven or in a pan to bring back some of the original texture.
Do I need to peel the butternut squash before roasting?
No, you do not need to peel the butternut squash before roasting! The skin on butternut squash softens in the oven and is completely edible. If you prefer not to eat it, you can simply remove it after roasting.
Nutritional values
Nutritional value, per
648 Kcal
| Fibre | 24.2 gram fibers |
| Protein | 32.4 gram |
| Fat | 37.2 gram |
| Carbohydrates | 46.1 gram |
Recommended information
Serving suggestion
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Try our recipe for tender butternut squash in the oven
Get ready to discover your new favourite way to enjoy butternut squash! While our recipe for oven-roasted butternut squash is so easy to make with only a few everyday ingredients, it delivers outstanding results.
Fresh from the oven, you will find a caramelised crispness around the edges, while the inside is delightfully tender and buttery, practically melting with every bite. The heat brings out the natural sweetness and nutty notes, made even better by the earthy crunch of pumpkin seeds.
After trying butternut squash in the oven, explore other versions, such as our creamy butternut squash pasta, golden butternut squash quiche, or hearty butternut squash lasagne.
Spicy warmth from cumin and chilli
We let the butternut squash speak for itself, keeping the seasoning pared back but purposeful. Cumin is a complex spice, offering an earthy and nutty base with warm notes that subtly hint at citrus and pepper. These flavours are gently sharpened by the spicy chilli flakes. Since we use just a pinch, you will experience a pleasant feeling of warmth on the palate, rather than intense heat.
Serve as a side or a snack
There are so many ways to enjoy our baked butternut squash in the oven. Try it out as a snack at any time of day, served hot or cold, with a creamy dip on the side, such as garlicky yoghurt, lemony tahini or herbed crème fraiche. They all work well, so go with what you have on hand or what you feel like.
And because of the cumin and chilli, it fits right in with Mediterranean or Middle Eastern-inspired spreads, perfect for sharing with your loved ones. Lay it out next to grilled aubergines, muhammara, tabbouleh, tomato and cucumber salad, warm flatbreads, and soft cheeses, and let the feasting begin!
If you are serving a more classic main, the squash wedges make a good side next to roast lamb, slow-cooked chicken, baked fish, or anything with grains or mash. And if you want to skip the wedges altogether, cut the butternut squash into cubes instead. Toss them into a quinoa salad with spinach and toasted seeds, or fold them into bulgur with chopped herbs, pickled onion, and crumbled white cheese. Those are only a few ideas for how to serve this roasted butternut squash; what you do with it beyond that is entirely up to you!
Explore more spices
Butternut squash welcomes all sorts of spices, so experiment with a few more next to cumin and chilli. Choose between garlic powder or fresh garlic if you want a round, mellow kick or a slightly sweeter touch, respectively. Travel from high heat to mild heat with cayenne pepper, chilli flakes, and paprika, depending on your tolerance. Some of these can take the intensity up a notch, so if you plan to serve the wedges as a snack, yoghurt-based dips help cool things down.
If you want to skip the warm spices altogether, you can take it in a herby direction instead. Fresh rosemary introduces a strong pine-like note, while sage is more mellow and earthy, with a slightly peppery nuance. Thyme works too, especially fresh, but dried thyme also holds up well in the oven with its slightly minty and woodsy taste.
Or take it in a sweeter direction entirely! Coat the wedges in a little butter, cinnamon, and brown sugar before roasting. A bit of maple syrup and a pinch of vanilla also help create a sticky glaze as the squash caramelises in the oven. Swap the pumpkin seeds for chopped pecans, almonds, or hazelnuts. Their natural sweetness intensifies in the oven, offering a mellow contrast to the spiced squash.
