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How to Roast a Butternut Squash
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
Roast & mashed butternut squash is a delicious, nutritious and simple side dish.
Course: Side
Cuisine: American
Servings: 4
Calories: 177 kcal
Author: Kiran Dodeja Smith
  • 1 medium to large butternut squash
  • 1/4 - 1/3 cup water
  • 3-4 TBSP olive oil
  • salt & pepper to taste
  1. Preheat oven to 375°F.
  2. Microwave butternut squash on high for 3-4 minutes to soften it enough to make cutting easier.
  3. Cut squash in half, remove seeds and guts and discard. Place squash halves on a sheet pan and drizzle generously with olive oil and add salt & pepper to your liking. Flip squash over (so the flat side is down) and add the water to the sheet pan.
  4. Roast in oven for 40-50 minutes, checking after 30 minutes to ensure squash isn't burning. When you can easily pierce the squash with a knife and most of the water has evaporated, remove and let cool. When you can safely handle it, scoop flesh out with a spoon or ice cream scoop. Mash with a fork or a potato masher and enjoy.
Nutrition Facts
How to Roast a Butternut Squash
Amount Per Serving (0 g)
Calories 177 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 10mg0%
Potassium 660mg19%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 4g4%
Protein 2g4%
Vitamin A 19931IU399%
Vitamin C 39mg47%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.