Roasting butternut squash is super easy and allows the squash to be used in a multitude of ways.
I use it for gnocchi, freeze, puree or use it in baking. And, that’s just a few options. Or, you can eat it right out of the oven, which I also enjoy.
How to Roast Butternut Squash
- First, preheat your oven to 450 degrees.
- Line a rimmed baking sheet with parchment paper.
- Then, cut the butternut squash based on your recipe. If you are making something that calls for the whole squash in tact, slice it lengthwise. If you are looking to use roast the squash and just use the flesh for something, cut the butternut squash in half and then lengthwise. First of all, it’s a lot easier to cut this way, and it cooks faster.
- Place the squash skin-side down on the baking sheet.
- Brush the pieces with olive oil and sprinkle with Kosher salt.
- Roast for about 40 minutes, and check. Depending on the density of the squash, it make take up to 2o minutes longer. When a knife can be easily inserted, the squash is done.
Roast butternut squash can be eaten just like this or is ready to be used to whatever your recipe calls for.
Before using it in a recipe, like gnocchi or freezing it, I put a strainer over a large bowl and place the squash flesh in the strainer to let excess water drain out.