Home Diet Methods to Roast Butternut Squash Halves

Methods to Roast Butternut Squash Halves

Methods to Roast Butternut Squash Halves


Candy or savory butternut squash halves are a surprising fall facet dish that may be dressed up or down. Make this simple recipe to function a standalone facet dish or to make use of as the bottom for different dishes!

Squash on a cutting board.


Like different winter squash, butternut squash is a superb supply of vitamin C, vitamin A (beta carotene) and fiber and supply of different vitamins corresponding to calcium, potassium, iron, and phosphorus.

In accordance with USDA diet knowledge, one cup of cooked butternut squash cubes accommodates
– 82 energy
– 22 gram carbohydrate
– 7 grams of fiber
– 2 grams protein

Butternut squash is just not supply of fats.

Recipe ingredients laid out.

Slicing winter squash

Use a gentle floor and a pointy knife to chop your squash.

TIP: Verify with the produce workers in your native grocery store. Many will lower the squash in half for you for free of charge. (I’ve accomplished this many instances at my native Publix.)

If that’s not out there…

Right here’s one of the best ways to chop most forms of winter squash:
– Lay the squash on its facet and lower the bulb finish off
– Peel the pores and skin utilizing a vegetable peeler
– With each items sitting upright, slice down to chop in half.
– Scoop out the seeds from the bulb finish and proceed to season and prepare dinner the squash.

Use the same methodology for many winter squash corresponding to sugar pumpkin, kabocha squash and acorn squash.

The secret is making a secure floor (by slice the bulb finish or standing the squash up on its flatter backside. A pointy knife can be important to securely slice by the squash.

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

Scoring the squash is just not required. Nevertheless, it makes for a lovely end and helps the butter and sugar seep into and season the crevices of the squash for a gentle, candy end.

Squash half with butter, sugar and spice sprinkled.

The butter and sugar mixture helps create a caramelized end that’s barely candy and irresistible! Including a sprinkle of coarse black pepper provides a nice trace of spice that compliments the flavors very nicely.

Roasted squash halves with pecans sprinkked on top.

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

My Roasted Butternut Squash and Apples recipe is prepared in half the time and is one other nice technique to get pleasure from winter squash.

Roasted Butternut Squash Halves

Learn to roast butternut squash with this simple recipe. This barely candy, caramelized squash is an ideal wholesome fall facet dish recipe or it may be used to make a savory mash or roasted butternut soup!

Prep Time5 minutes

Cook dinner Time50 minutes

Complete Time55 minutes

Course: Aspect Dish

Delicacies: American

Key phrase: butternut squash, roasted greens

Servings: 6

Energy: 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 (elective)


  • Preheat oven to 400℉.

  • Rating the butternut halves by making shallow cuts about ½ inch aside in a crisscross sample (see photographs throughout the weblog textual content above).

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


Suggestions for slicing winter squash

  • Use a pointy knife
  • Use a gentle slicing board. Use a rubber grip beneath or a humid kitchen towel if wanted to stabilize your board.

Right here’s the best way to lower most forms of winter squash:
– Lay the squash on its facet and lower the bulb finish off
– With each items sitting upright, slice down to chop in half. Take away the seeds from the bulb finish and proceed together with your recipe.


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



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