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Roasted maple butternut squash in a white baking dish.

Whole Roasted Butternut Squash

Veronica Thompson
This Whole Roasted Butternut Squash recipe can be eaten as a side or added to soups, stews, or curries!
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Prep Time 10 minutes
Cook Time 49 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4
Calories 129 kcal

Ingredients
  

  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • First, preheat the oven to 400℉.
  • Cut the ends of the butternut squash, then cut it in half lengthwise. Remove the seeds with a spoon.
  • Place the butternut squash halves on a baking sheet or dish, skin side down. Brush with olive oil and maple syrup. Then sprinkle it with salt and black pepper.
  • Roast butternut squash for 60 minutes until the squash is soft and tender using a fork. If the squash is small, check for doneness at 45 minutes. If using a large squash, it may take up to 90 minutes.
  • Scoop out the butternut squash or cut the butternut squash into four servings to serve.

Notes

Storage Instructions

Store leftover roasted butternut squash halves in an airtight container in the refrigerator for up to 4 days.  

Nutrition

Calories: 129kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 589mgPotassium: 673mgFiber: 4gSugar: 7gVitamin A: 19932IUVitamin C: 39mgCalcium: 96mgIron: 1mg
Keyword Roasted Maple Butternut Squash, Whole Roasted Butternut Squash
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