How to Cook Butternut Squash Whole

5 from 2 votes

Learn How to Cook Butternut Squash Whole with only 5 minutes prep and never worry about peeling and cutting it again!

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: North American

Diet: Vegan

Servings:

Calories: 84kcal

Preheat oven to 425 degrees F. Line a lipped baking sheet with parchment paper or silpat mat. It's important to use a baking dish with an edge as your squash may release moisture as it cooks.
Place squash on the pan and poke 5-6 times with a sharp knife.
Roast 60-80 minutes. Time will be dependent on the size of your squash. It is done cooking when a knife easily pierces the skin. Squash will also appear mottled brown and a bit shriveled on the outside.
Remove squash from oven and let it cool for about 20 minutes or until it is safe to handle.
Transfer to a cutting board and carefully slice in half lengthwise. Use a spoon to scoop out the seeds and stringy parts. Discard.
Remove the peel and use remaining squash flesh as desired.

Roasted butternut squash halves: Cut squash in half lengthwise, place on baking sheet, brush with olive oil and bake in the oven cut side up at 425 degrees F for 50 minutes.
Store: Store either scooped out, as whole, or in halves in an airtight container for up to 3 days.
Reheat: Reheat scooped out squash in microwave or whole and halved squash in oven safe baking dish at 350 degrees F for 10-15 minutes until warmed through.