How to Roast Butter Squash (5 Steps)

Butternut squash, or butter squash, is a filling, savory squash with a sweet, buttery flavor. Dark orange in color, butternut squash has a taste akin to pumpkin and is often used as a filler in canned pumpkin or as a replacement for pumpkin in pie recipes. Available year-round, butternut squash reaches its peak from early summer to early fall and may be effortlessly roasted in the oven and then pureed for pies, soups, bisques, and a number of other seasonal dishes.

Things You'll Need

  • Oven safe baking dish
  • Aluminum foil
  • Kitchen knife
  • Fork
  • Ice cream scoop or large spoon
  • 1 to 2 cups water

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Cut the stem and bottom end from the squash; then cut the squash in half, and remove the seeds with the ice cream scoop or a large spoon. Cut the two pieces in half and place the resulting four pieces into the dish.

  2. Fill the dish with 1 to 2 cups of water or enough to fill one-third of the dish. This will keep the squash moist while baking.

  3. Cover the dish with aluminum foil and place it into the oven to roast for 45 minutes to an hour.

  4. Remove the squash after 45 minutes and test to ensure that it is thoroughly cooked by inserting the fork into one of the pieces. The squash will be done when it slides off of the fork.

  5. Scoop the cooked squash from its skin using ice cream scoop or large spoon. You may then place the squash into a blender and puree for pie fillings or soups, or simply place the squash in an airtight container and into the refrigerator.

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