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How to Roast Butternut Squash Halves

How to Roast Butternut Squash Halves

Sweet or savory butternut squash halves are a stunning fall side dish that can be dressed up or down. Make this easy recipe to serve as a standalone side dish or to use as the base for other dishes!

How to Roast Butternut Squash Halves


Like other winter squash, butternut squash is an excellent source of vitamin C, vitamin A (beta carotene) and fiber and a good source of other nutrients such as calcium, potassium, iron, and phosphorus.

According to USDA nutrition data, one cup of cooked butternut squash cubes contains
– 82 calories
– 22 gram carbohydrate
– 7 grams of fiber
– 2 grams protein

Butternut squash is not a good source of fat.

Recipe ingredients laid out.

Slicing winter squash

Use a steady surface and a sharp knife to cut your squash.

TIP: Check with the produce employees in your local supermarket. Many will cut the squash in half for you at no cost. (I have done this many times at my local Publix.)

If that’s not available…

Here’s the best way to cut most types of winter squash:
– Lay the squash on its side and cut the bulb end off
– Peel the skin using a vegetable peeler
– With both pieces sitting upright, slice down to cut in half.
– Scoop out the seeds from the bulb end and proceed to season and cook the squash.

Use a similar method for most winter squash such as sugar pumpkin, kabocha squash and acorn squash.

The key is creating a stable surface (by slice the bulb end or standing the squash up on its flatter bottom. A sharp knife is also essential to safely slice through the squash.

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

Scoring the squash is not required. However, it makes for an attractive finish and helps the butter and sugar seep into and season the crevices of the squash for a soft, sweet finish.

Squash half with butter, sugar and spice sprinkled.

The butter and sugar combination helps create a caramelized finish that’s slightly sweet and irresistible! Adding a sprinkle of coarse black pepper adds a pleasant hint of spice that compliments the flavors very well.

Roasted squash halves with pecans sprinkked on top.

Slice and enjoy this recipe as a side dish or scoop the roasted butternut squash out to create a simple mash or easy Butternut Squash Soup.

My Roasted Butternut Squash and Apples recipe is ready in half the time and is another great way to enjoy winter squash.

Roasted Butternut Squash Halves

Learn how to roast butternut squash with this easy recipe. This slightly sweet, caramelized squash is a perfect healthy fall side dish recipe or it can be used to make a savory mash or roasted butternut soup!

Prep Time5 minutes

Cook Time50 minutes

Total Time55 minutes

Course: Side Dish

Cuisine: American

Keyword: butternut squash, roasted vegetables

Servings: 6

Calories: 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 (optional)


  • Preheat oven to 400℉.

  • Score the butternut halves by making shallow cuts about ½ inch apart in a crisscross pattern (see photos within the blog text above).

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


Tips for cutting winter squash

  • Use a sharp knife
  • Use a steady cutting board. Use a rubber grip underneath or a damp kitchen towel if needed to stabilize your board.

Here’s how to cut most types of winter squash:
– Lay the squash on its side and cut the bulb end off
– With both pieces sitting upright, slice down to cut in half. Remove the seeds from the bulb end and proceed with your recipe.


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