Cook Butternut Squash in the Oven

Butternut squash is a healthy, hearty vegetable to prepare for a side dish or a light meal. Here are a few methods you can use to easily cook butternut squash in the oven.

Ingredients

Serves 2 to 4.

Method One: Roasted

• 1 large butternut squash
• Olive oil
• 2 Tbsp (30 ml) butter
• Salt and pepper, to taste

Method Two: Baked Whole

• 1 large butternut squash
• Salt and pepper, to taste

Method Three: Charbroiled

• 1 large butternut squash
• 2 Tbsp (30 ml) olive oil
• Salt, to taste

Method Four: Steam-Baked

• 1 large butternut squash
• 1/2 cup (125 ml) water
• 2 Tbsp (30 ml) butter
• 1 Tbsp (15 ml) brown sugar
• 2 tsp (10 ml) cinnamon

Steps

Roasted

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a roasting pan or deep baking dish by lightly coating the bottom with cooking spray.
   • You could also coat the pan in butter or cover it with aluminum foil to prevent the squash from sticking to the bottom.
2. Divide the squash into quarters. Use a sharp serrated knife to cut the squash into quarters lengthwise.
   • Cut the squash in half from top to bottom. Use a sawing motion.
   • Cut each half in half, again working from top to bottom in a sawing motion.
   • Peeling the squash is not necessary.
   • Use a metal spoon or melon-baller to remove the seeds and stringy pulp.
3. Place the squash in your prepared roasting pan. The quarters should be cut-side up.
4. Cover the squash with oil, butter, salt, and pepper. Coat the upward-facing, cut-side of each quarter.
   • Drizzle a generous amount of olive oil over each quarter.
   • Divide the butter equally among all the quarters. Dot the cut surface with small chunks of butter.
   • Sprinkle salt and pepper over the squash. This should be done according to taste, but if you are uncertain where to start, use roughly 1/4 tsp (1.25 ml) salt and 1/8 tsp (0.62 ml) pepper per quarter.
   • Additional herbs and seasonings can also be used. For instance, you can sprinkle the squash with thyme or parsley for a savory taste or a dash of red pepper for a spicier flavor.
5. Roast for 45 to 50 minutes. The squash should be tender enough to stick a fork into.
   • The entire squash may not be browned, but you should begin seeing golden-brown patches developing, especially along the edges.
6. Remove from oven. Let cool slightly before serving warm.

Baked Whole

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a baking sheet with shallow sides.
   • You do not need to grease the baking sheet, but if desired, you can spread a layer of nonstick aluminum foil over the bottom to prevent the squash from sticking to the pan.
2. Place squash onto the baking sheet. Use a sharp knife to prick the squash in several places.
   • Each prick should be between 1 and 2 inches (2.5 and 5 cm) deep, and the pricks should be roughly 3 to 4 inches (7.6 and 10.2 cm) apart.
3. Bake for 60 minutes. The squash should be tender enough to easily stick a fork into.
   • Leave the squash uncovered as you bake it.
4. Remove from oven and cut in half. Allow the squash to cool slightly before cutting it in half lengthwise.
   • Wait at least 10 to 15 minutes after pulling the squash out of the oven. Otherwise, it might be too hot for you to handle, and you could end up burning your fingers.
   • Use a serrated knife to split the squash open from top to bottom.
   • Dig out the seeds and stringy fibers with a metal spoon or melon-baller.
5. Season the squash and serve it. Sprinkle it with salt and pepper, to taste.
   • Use as much salt and pepper as desired. If you are uncertain about how much to use, start with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper per half.
   • If desired, you can also drizzle the halves with melted butter or a little olive oil.
   • For a tangier twist, consider drizzling the squash with lime juice.
   • To make the squash easier to serve, you may wish to cut the halves in half again, ultimately dividing the squash into quarters.

Charbroiled

1. Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a large baking sheet with shallow sides using parchment paper or nonstick aluminum foil.
2. Peel and slice the squash. Use a vegetable peeler to shave off the peel and a sharp knife to cut the squash into 1-inch (2.5-cm) slices.
   • Cut 1 inch (2.5 cm) from the top and bottom of the squash. Discard pieces.
   • Use a serrated vegetable peeler to remove the thick skin until you reveal the orange flesh beneath.
   • Use a metal spoon or melon-baller to scoop out the seeds and fibers inside.
   • Make width-wise slices, cutting from side to side, that are each about 1 inch (2.5 cm) thick.
3. Coat the squash with oil. Drizzle the oil over the baking sheet and directly over the slices.
   • Olive oil works well, but you can also use walnut oil or other types of vegetable oil.
   • Drizzle half of the olive oil over the baking sheet. Dredge each slice in the oil, turning it over so that both sides get covered.
   • Drizzle the remaining oil directly over each slice.
   • If desired, you can also spray the slices with cooking spray.
4. Sprinkle the squash with salt. The amount of salt you use is a matter of personal taste, but start with anywhere from 1/2 to 1 tsp (2.5 to 5 ml) for the entire batch if you are uncertain.
5. Bake for 15 to 20 minutes. The slices should begin to turn a slight golden brown around the edges.
6. Turn the slices and continue baking. Flip each slice and sprinkle with additional salt. Continue baking for 15 more minutes.
   • Use tongs to flip the slices since they will be too hot to handle with your bare hands.
7. Switch on the broiler. If your broiler has multiple settings, switch it to the low setting.
8. Broil for 5 minutes. The squash should begin to turn dark brown in some places.
   • Monitor the squash closely. If some portions cook faster than others, remove them first.
9. Serve warm. After pulling the charbroiled slices out of the oven, let cool for 5 minutes or so and serve warm.

Steam-Baked

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a 9- by 13-inch (23- by 33-cm) glass baking dish.
   • Greasing the dish or covering it with aluminum foil is unnecessary.
2. Cut the squash in half. Use a sharp serrated knife to divide the squash in half lengthwise.
   • Cut the squash in half from top to bottom.
   • Peeling is not necessary or desired.
   • Scoop out the seeds and pulp with a metal spoon or melon-baller.
3. Place the squash in the baking dish and fill with water. The halves should be cut-side down. Add 1/2 cup (125 ml) cool to lukewarm water to the dish.
   • The water helps to prevent the squash from sticking and also creates steam, which aids in the cooking process.
4. Cover with foil. Tightly cover the top of the dish with aluminum foil.
   • If using nonstick foil, make sure that the nonstick side faces down toward the squash.
   • Pinch the foil around the edges of the baking dish to ensure a tight seal.
5. Bake for 60 minutes. The squash should be tender enough to poke with a fork after it finishes.
   • You may not notice any change in color.
6. Mash the inside of the squash with butter, brown sugar, and cinnamon. If desired, scoop out the softened flesh and place it into a large bowl. Use a potato masher to mash brown sugar, butter, and cinnamon into the squash.
   • Wait several minutes after pulling the squash out of the oven before handling it.
   • You can also serve the squash without mashing it. Simply divide the squash into quarters or however many pieces you desire. Sprinkle it with brown sugar, butter, and cinnamon, or try different seasonings, like salt and pepper.

Things You'll Need

• Roasting pan
• Large glass baking dish
• Shallow baking tray
• Aluminum foil
• Parchment paper
• Metal spoon or melon-baller
• Serrated knife
• Serrated vegetable peeler

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Sources and Citations

See also

• Make Stuffed Acorn Squash
• Prepare a Butternut Squash for Cooking
• Cook Butternut Squash
• Cook Spaghetti Squash
• Cook Zucchini
• Cook Patty Pan Squash
• Roast Butternut Squash
• Cook Squash
• Bake Spaghetti Squash
• Bake a Winter Squash

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