Love the taste of butternut squash, but a little bit intimidated by peeling and slicing? You’re not alone! Here is our guide for how to peel, cut, and cook butternut squash. This hearty winter vegetable can be the star of the show as a main dish or a supporting role as a side dish.
Are you new to cooking with butternut squash or an old pro? Either way, most cooks agree that it's a little difficult to work with but so worth it once you have that first bite of sweet, nutty roasted butternut squash! Here you’ll find our start-to-finish guide for cooking butternut squash whether you want to use it pureed, mashed, cubed, or roasted. Cutting, peeling, and cooking butternut squash is easy once you know what to do!
Table of contents
How to Roast Butternut Squash Whole
If you have some extra time on your hands, you can actually cook a butternut squash whole. It’s true! No cutting, no peeling, no slicing. Just a whole butternut squash in the oven.
- Step 1:Preheat the oven to 400ºF. Place the whole butternut squash on a baking sheet.
- Step 2:Roast for 1 hour and 20 minutes, until tender.
- Step 3 The skin will be easy to pull off, the seeds will scoop right out, and the flesh will be buttery and sweet.
- Step 4 This is the perfect cooking option for butternut squash soup
How to Roast Butternut Squash Halves
Make sure to use a heavy, large and sharp chef's knife. This is for safety as much as convenience! Dull knives are more likely to roll off your squash, while sharp knives slice right through the vegetable. Please use caution when using a knife on a hard vegetable. Rock the knife to cut through the butternut squash.
This method is best for stuffing the halves, scooping out the flesh to be pureed into soup, or making mashed butternut squash.
- Step 1: Place the squash on a large cutting board. Cut off about ¼" from the stem end as well as the root end. This will create a flat surface to stabilize the vegetable.
- Step 2: Stand the butternut squash up on it's end and slice from the top straight down to the bottom.
- Step 3: Use a spoon to scoop out the seeds
- Step 4: Place the squash cut side down for a more caramelized roasted squash or cut side up for less caramelization.
- Step 5: Roast until fork tender, about 45-60 minutes.
- Step 6: Allow to cool slightly, then scoop out the flesh with a spoon, or stuff it with Israeli Couscous and serve as a main dish.
How to Peel Butternut Squash
This just might be the most intimidating part of preparing a butternut squash! Trust us, though, it only takes a few minutes, you just need the proper tools.
- We prefer a Swiss vegetable peeler also called "Y" peeler for the task! Just make sure it's sharp, as an old or dull vegetable peeler will make your job much harder.
- If you only have a vertical swivel vegetable peeler, then it’s best to microwave the squash for 3 minutes before you start peeling. This softens the skin and makes it so much easier to work with!
- In order to peel a butternut squash cut it in half, place it on a cutting board, apply pressure on the squash with one hand to prevent it from moving and slide the peeler on the skin with your other hand.
- We don't recommend using a pairing knife to peel a butternut squash.
- Once you’ve got the skin off your butternut squash, cut it into 1-inch cubes, rounds, sticks, etc. Rub it with olive oil, and season with salt and pepper or any spices you like before baking on a large sheet tray lined with parchment paper.
How to work with Pre-Cut Butternut Squash
If you don’t want to fuss with peeling or slicing (hello, weeknights!), many grocery stores sell butternut squash cubes already peeled and diced. This lets you just open the pack, put it on the baking sheet, toss it with some olive oil and spices, and get right to cooking! It’s usually more cost-effective to peel and cook your own, and we like being able to control how big or small our slices are, but buying pre-cut is absolutely an option.
Peeling and cutting your own butternut squash or buying pre-cut are both best for roasting cubed squash, to add to a veggie platter, salads or grain bowls, or for a recipe where you want the butternut squash to retain it's shape.
What Flavors Go Well with Butternut Squash?
One of the reasons butternut squash is so popular is because it’s so versatile! It’s delicious plain, with just a little salt and pepper, but it’s also great to season. You could try:
- Italian seasoning
- Chipotle seasoning (this is a delicious contrast with the natural sweetness of butternut squash!)
- Cinnamon and maple
- Cajun seasoning
- Maple syrup
- Shawarma Seasoning
- Garsam Masala
- Curry powder
- Jamaican Jerk Seasoning
- Fresh or dried herbs such as rosemary, thyme, sage, and garlic cloves
Once cooked you can store butternut squash in an airtight container in the fridge for up to 3 days. This is perfect for weeknight meal prep or entertaining!
If you like winter squash as much as we do check out our other guides on how to cook spaghetti squash or this delicious delicata squash salad.
Butternut Squash Nutrition
Let’s start with why butternut squash is so popular! Aside from the sweet, nutty flavor... Butternut squash is rich in vitamin A, C, and E is high in fiber, potassium, and is low in calories (82 calories for 200 grams cooked squash), and has no cholesterol since it's plant-based.
More Butternut Squash Recipes
- Mashed Butternut Squash with Spiced Chickpeas
- Hasselback Roasted Butternut Squash with Cranberry Pecan Balsamic Glaze
- Stuffed Butternut Squash
- Butternut Squash Tacos
- Roasted Butternut Squash Soup
- Vegan Butternut Squash Stuffed Tacos
- Asian Inspired Butternut Squash Latkes
- Vegan Butternut Squash Apple Stuffing
- Roasted Butternut Squash Savory Galette
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
How to Cook Butternut Squash
- Total Time: 45 minutes
- Yield: 8 cups 1x
- Diet: Vegan
Description
Love the taste of butternut squash, but a little bit intimidated by peeling and slicing? You’re not alone! Here is our guide for how to roast, peel, cut, and cook butternut squash, ready to walk you through every step of preparing everyone’s favorite fall and winter veggie!
Ingredients
- 1 large butternut squash
- 2-3 tablespoons extra virgin olive oil
- Salt
- Preferred seasoning ( see note #1)
Instructions
Cooking butternut squash whole
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper
- Place the whole butternut squash on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it from the oven and set it aside, until it's cool enough to handle
- Cut it in half length-wise. Scoop out the seeds, turn it skin side up, and remove the skin with your hands. Place the flesh in a bowl and set it aside
Cooking butternut squash halves
- Preheat the oven to 400ºF. Cut off ¼" from the top and bottom of the butternut squash. Stand it on a cutting board and carefully cut it in half, length-wise, with the help of a large sharp knife. Scoop out the seeds and discard or roast them
- Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60 minutes or until tender
Roasting butternut squash cubes
- You can either buy already peeled and cut butternut squash cubes from the grocery store, or cut and peel your own
- Preheat the oven to 400ºF. Cut off ¼" from the top and bottom of the butternut squash
- Place butternut squash on its side on a cutting board and cut it in half, separating the neck from the round bottom. Slice each half in half length-wise (you will end up with 4 large pieces)
- Using a vegetable peeler, remove the peel. If this is too hard or your peeler is not sharp enough, place the squash in the microwave for 3-5 minutes (start with 3 minutes) to soften the skin a bit. Once the squash is peeled, cut it into even size cubes. (See images in the post above)
- Place on the baking sheet, drizzle 2-3 tablespoons of olive oil, depending on how many cubes you have, season with salt and any seasoning of your choice ( see note #1), and toss well so all the pieces until they are well coated with the oil and spices.
- Bake for 25 minutes or longer, this will depend on the size of the cubes
Notes
-
1. Season the butternut squash simply with salt and pepper to taste or your favorite seasoning. Here are some suggestions:
- Italian seasoning
- Chipotle seasoning (this is a delicious contrast with the natural sweetness of butternut squash!)
- Cinnamon and maple
- Cajun seasoning
- Maple syrup
- Shawarma Seasoning
- Garsam Masala
- Curry powder
- Jamaican Jerk Seasoning
- Prep Time: 15
- Cook Time: 30
- Category: Side dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup roasted butternut squash
- Calories: 93
- Sugar: 3.1 g
- Sodium: 296.3 mg
- Fat: 3.6 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 16.4 g
- Fiber: 2.8 g
- Protein: 1.4 g
- Cholesterol: 0 mg
Lauren Stein
I love that you offer us flavor combos! Great tutorials.
Vicky and Ruth
Thank you, Lauren butternut squash pairs with so many flavor combinations!
Sam
This post is so super helpful!
Vicky and Ruth
Thank you Sam!
Emily
Wow! Butternut squash is one of my favorite vegetables. Who knew you could roast the entire squash without cutting it? I will certainly keep coming back to this post for all of the helpful information. Thank you!
Vicky and Ruth
Butternut squash is also one of my favorite vegetables! So glad you found it helpful!
Linda
Greatest pointers ever! No more butternut squash intimidation.
Vicky and Ruth
Ha,ha! Happy we can help!
[email protected]
Thank you. This is my first time for cooking butternut squash
Vicky and Ruth
YAY! I hope you loved it!
Ripp
This is my first time cooking, I have very bad arthritis, and I'm trying it whole. Thanks.
Anita
Butternut Squash can also be whipped with butter, nutmeg& a little pepper. put in freezer bags and freeze for later use.
Vicky and Ruth
Great idea!
Thank you!
William Patton
I just got eating my very first butternut squash and it sure was good thanks for the ideas!
Vicky and Ruth
Our pleasure!
Keep Cooking!
Mary
Very helpful! Many thanks .
Vicky and Ruth
Thank you so much, happy you find it helpful!
Kathy
Simple, easy to follow instructions
Vicky and Ruth
Thank you so much!
Susan N.
Love the variety of methods that you suggest! I love butternut squash in every form, especially soup. Thanks for all of your ideas!
Vicky and Ruth
You are welcome, so glad the article is helpful!
Adrienne
Unbelievably delicious for something so simple! I halved the squash and removed the seeds, then baked it with olive oil, salt and pepper x 1 hr as you suggested, in my toaster oven. As you promised, the skin slid off (or could be eaten too), and no further seasoning was needed. I will never peel or steam and mash a butternut squash again! Next time I'll experiment with your seasoning suggestions, but even without them, it was delicious. When making this recipe, definitely line the baking sheet with parchment paper, as the squash liquid carmelizes while baking and would be impossible to remove from an unlined or uncoated metal pan.
Vicky and Ruth
Thank you, Adrienne, so glad that you found the post helpful. Totally agree about lining the baking sheet with parchment, an easier cleanup for sure.
Gastritis Girl
I made this with butternut, acorn, and honeynut squash and it turned out great! Thanks!
LS
Grew some in our garden. Easiest preparation I've done & family liked better as well. Was done within 35 min so suggest checking on it periodically.
Vicky and Ruth
Thank you! So glad that you and your family liked it. Thank you so much for taking the time to let us know and for leaving a rating!
Dori Bogren
Thanks, I have been searching for info about this subject matter for ages and yours is the best I have found so far.
Lisa
Very helpful. Thank you.
Dave
I’m confused. Are you saying that, no matter whether we roast it whole, or roast it in halves, or peel it when raw, we should roast it after it is peeled and chunked?
Vicky and Ruth
Hi Dave, I am sorry if the post wasn't clear. When you roast the butternut squash whole or cut in half it's done with the skin on. You peel the butternut squash after is roasted. We peel the butternut squash before cutting, dicing and roasting.