Roasted butternut squash
Enjoy our easy recipe for roasted butternut squash, which uses just a few ingredients to let this seasonal vegetable shine in its full glory. Butternut squash is known for its mellow sweetness and smooth texture, which holds its shape in the heat of the oven. A light touch of spice deepens its natural flavour, and a sprinkle of pumpkin seeds introduces a nice crunch. Once roasted, the squash turns golden and tender, ready to be served hot or cold at any time of day.
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Ingredients
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1 kilo
Butternut squashes
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45 g
Spreadable butter
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1 tsp
Chilli flakes
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1 tsp
Ground cumin seed
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2 tsp
Flaked sea salt
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60 g
Butternut squashes seeds
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Instructions
When selecting butternut squash, aim for one with firm, matte skin and an even, beige colour. Slight surface marks are fine, but avoid any that have soft spots or cracks. A squash with a long neck and a small bulb will give you more flesh and fewer seeds, which makes it ideal for roasting. It should feel heavy in your hand, which often means the flesh inside is dense and moist. When tapped, it should sound deep and solid rather than hollow, which can be a sign that it has started to dry out.
Toasting the butternut squash seeds in the oven gives them a gentle crunch as they warm through on the tray. If you prefer an extra crisp finish, toast them in a dry pan first. Place the seeds in a cold frying pan, set it over medium heat, and stir or shake the pan often. Toast for 3–5 minutes, until they start to pop and turn lightly golden. Let them cool before scattering them over the butternut squash, so they keep their crunch.
Questions about roasted butternut squash
Do you have questions about what to do with leftover roasted butternut squash, how to serve it, or if the skin is edible? Keep reading below to get all the answers.
How should I store leftover roasted butternut squash?
To store leftover roasted butternut squash, first allow it to cool to room temperature. Once cool, simply transfer it to an airtight container and pop it in the fridge, where it will stay fresh for 3–4 days. If you seasoned the slices before roasting, lay them in a single layer or use baking paper between layers to keep them from sticking.
How should I reheat roasted butternut squash?
Reheat roasted butternut squash by placing the slices on a baking tray and warming them in a preheated oven at 180 °C for about 10 minutes. You can also reheat them in an air fryer at the same temperature for around 5 minutes. Should your butternut squash appear dry, a quick brush with olive oil or butter before heating will help. Another option is to use a frying pan over medium heat, turning the slices now and then until they are warmed through.
What can I serve with roasted butternut squash?
Roasted butternut squash works with all sorts of meals, since it can be served hot or cold. It fits easily onto a typical dinner plate with meat or fish and can stand in for potatoes or salad, depending on what you are cooking. You can also toss it into a grain bowl, serve it with lentils and yoghurt, or layer it into wraps and sandwiches once cooled. It even works as a snack with a dip on the side. Try it with whipped white cheese, a mild mustard mayo, hummus, or tahini.
Can you eat roasted butternut squash skin?
Yes, you certainly can eat the skin of roasted butternut squash! The heat helps it soften, making it completely safe and enjoyable. Just bear in mind that the texture can be a bit tougher closer to the bulb, so if you prefer a smoother bite, simply peel it off after it has roasted.
Can you freeze roasted butternut squash?
Yes, you can freeze roasted butternut squash. Once cooled, transfer it to an airtight container or freezer bag and store it for up to three months. For best results, freeze it in a single layer first so the pieces do not stick together, then transfer them to your container. When you are ready to use it, simply reheat it in the oven.
Nutritional values
Nutritional value, per
574 Kcal
| Fibre | 18.5 gram fibers |
| Protein | 11 gram |
| Fat | 38 gram |
| Carbohydrates | 47.5 gram |
Recommended information
Serving suggestion
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Try our perfectly roasted butternut squash
Once you try our easy roasted butternut squash recipe, you will wonder what took you so long. For one, it is incredibly convenient, as the oven takes care of most of the work. And it is a hands-off option that works brilliantly as a snack, side, or main on a busy weekday.
The slices roast to a radiant amber-gold colour and become tender all the way through, with a soft, buttery texture. The addition of butter helps the butternut squash stay moist as it roasts and gives it a deeper, almost nutty flavour that works naturally with its sweetness.
With warm spices and crunchy seeds
In simple recipes, just a small amount of spice goes a long way to truly let the humble butternut squash shine. Both spices are warm in character; cumin is earthy with a toasted nuance, pulling the sweetness in a more savoury direction, while the chilli provides a gentle heat that sharpens the overall flavour.
Because the butternut squash turns tender in the oven, we top it with butternut squash seeds for a pleasant crunch. As they roast, they pop slightly and deepen their nutty flavour with a bittersweet note.
Serve hot or cold with your favourite meals
One of the things we love most about this spiced roasted butternut squash is how many ways it can be served. When hot out of the oven, it works as a side or even a main, depending on how you build the plate. Try it next to grilled chicken thighs or lamb chops, slow-roasted duck, or a seared piece of salmon. It also works well with warm lentils, baked cheese, or a spoonful of thick yoghurt on top.
And since the butternut squash holds its shape, you can load it up with delicious toppings. Crumble over some blue cheese, spoon on a bit of spiced minced meat or roasted chickpeas, and finish with a dollop of crème fraiche, a swipe of tahini, or any other creamy dressing.
Once cooled, this versatile veggie can be diced and tossed into risotto or grain salads with barley, farro, or bulgur. It folds well into pasta salads with goat’s cheese or roasted vegetables and even works tucked into a sandwich or flatbread with hummus or labneh.
Discover more creative ways to use roasted butternut squash
The butternut squash can be blended into a creamy sauce with stock or water, cream, and extra spice, which works incredibly well poured over pasta for that comfort food feel. You can also mash it and use it in doughs, replacing potatoes in homemade gnocchi, or working it into fresh pasta for colour and sweetness.
If you want to explore even more ways to use butternut squash, be sure to check out our creamy butternut squash curry, butternut squash casserole, and butternut squash soup with coconut milk.
Take the recipe in new directions
Butternut squash is one of those vegetables that is naturally sweet but holds its own in savoury meals, too. That makes it easy to experiment with the recipe, depending on what you are in the mood for.
For a more savoury take, add garlic powder or grated fresh garlic for a sharp, pungent edge. Black pepper brings a gentle heat that lingers on the palate, while paprika offers a smoky sweetness that deepens the overall flavour. Onion powder adds a mellow, savoury base that ties it all together. From there, you can start playing with herbs. Sage lends a woodsy, peppery note that is perfect for autumnal dishes. And if you want to leave a fresh, citrusy finish, go with coriander leaves.
Or lean into the naturally sweet side. A dusting of cinnamon brings cosy warmth, while a pinch of ground cardamom adds a whisper of floral spice. Just a drop of vanilla extract can soften the edges with mellow sweetness. As the butternut squash roasts, a drizzle of maple syrup or honey coaxes out its caramel notes, making each bite even more delicious.
