Make Whole Roasted Butternut Squash in a few easy steps. You’ll love how tender and caramelized this butternut squash is thanks to spices and brown sugar glaze. Enjoy it on it's own, make a soup or serve in salads, as a side dish with pork, chicken, and stir in pasta dishes. Or like a dessert, with a scoop or two of ice cream.
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Why it's Yummy
- Ultra tender - this recipe for whole roasted butternut squash results in extra tender and generously caramelized squash that just melts in your mouth!
- So much flavor! A combination of brown sugar and spices makes it feel like you are baking a dessert, but better and a slightly healthier version of it.
- Butternut Squash is available all year long (at least where I live), also pretty much economical too!
- Versatile - use it in soups, side dishes to meats, in salads, pastas. With sweet glaze or without!
- Is simply good for you - rich in fiber, magnesium and other vitamins and nutrients! Look it up!
If you like butternut squash and pumpkin recipes be sure to check out my other tasty recipes such as Butternut Squash Risotto, Butternut Squash Broccoli Casserole, Thai Red Pumpkin Curry - can be made with butternut squash instead of pumpkin, or simply type the relevant keyword into the search bar.
Ingredients
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- Butternut Squash - choose your size depending on how much you need in the end. For example, if you get twice smaller squash or only use one half to bake you’ll need to reduce the amount of sugar glaze in half as well. Either way you may not use up all of the glaze and have extra left in the end. Store the glaze in an airtight container in the fridge for up to a week. Reheat on the stovetop or microwave. You can add a few spoonfuls of water to thin it down a bit.
- Fresh herbs - don’t limit yourself to only thyme as you can use a combo of herbs such as rosemary, parsley, cilantro, basil, estragon - fresh or dried!
- Cinnamon - does add flavor and festive feel to the the dish! The ultimate spice for butternut squash and all sorts of pumpkins. Not a fan? Just leave it out or add a pinch of nutmeg instead. Won't taste the same but definetly good as well!
Equipment
Instructions
Preheat oven to 425 F.
Combine all the spices and oil in a small bowl. Add only a small pinch of salt. Set aside.
Too much salt will draw out the moisture from squash which will cause it to steam instead of browning.
Wash the butternut squash and cut it in half lengthwise. Cut out the top and the bottom part, about 1-2 inches first.
Spoon out the seeds completely.
Transfer to a large baking sheet lined with parchment paper and brush generously with the brown sugar glaze.
Now carefully turn the squash over the cut side down. Bake like this for 25 minutes.
Baking the squash flesh-side down helps develop a more deep browning.
Then turn them over and add thyme sprigs. This can be quite a task.
You can do it with two thick oven mitts, kitchen towels or a large flat spatula and kitchen tongs. Find what's best for you, and be careful but fast, because the squash will be very hot!
Bake another 25 minutes or until the knife inserted into the thickest part of squash comes out easily without resistance. Throw away the old thyme and replace it with new fresh for serving.
The flesh should be soft inside.
Remove from oven and brush with the leftover glaze (optional). Sprinkle with sea salt flakes or just salt and serve warm.
Portion size - depending on the size of the Butternut squash used and the purpose of using it in dishes it is difficult to measure the serving size.
The one I used (about 2-3 lbs) was enough for 1 creamy soup with potatoes (of about 6 servings), 4 side dish portions to accompany main meat, 4 individual portions mixed in a salad along with a mix of lettuce, and a few vegetables.
Tips
- It’s sweet - Butternut squash can taste quite sweet sometimes, and adding the sweet glaze will make it even more sweeter. It all depends on where you'll be using it later. Salads are great for this and with the glaze on!
What you can still do to make it less sweet is to add less brown sugar or sprinkle it only on top when baked. But make sure to use up all the spices listed.
- For an easier cutting - when cutting the squash, start by cutting off the top and bottom part first. This makes a significant difference later when you’ll be cutting it in half.
Also, use a larger and thicker knife for this as the skin is very tough.
Serving Suggestions
- Scoop out the tender butternut squash bits and serve as a side dish with Pork, Chicken and Beef main courses.
- One of my favorite and easiest ways is to make a creamy soup.
- With green beans casserole as a second side dish durign festive dinner!
- I also find it is delicious when served over rice in buddha bowls.
- Salads.
- Pasta dishes, in stuffed ravioli, dumplings.
- Make hummus - instead of pumpkin use this butternut squash in this Pumpkin Hummus recipe.
- In pancakes - swap the pumpkin to butternut squash and make my Gluten Free Pumpkin Pancakes
- Instead of dessert - with a scoop of vanilla ice cream!
Storing and Freezing Instructions
- Storing. Store leftovers in an airtight storage container in the refrigerator for 2 to 3 days.
- Reheating. I recommend reheating in the oven at 400 F until warmed through. Or in the microwave but will not taste as good as reheated in the oven!
- Freezing - I don’t recommend freezing this cooked butternut squash as the texture will change after thawing, it will be too soft and grainy - not the best result! If you need to freeze, then freeze the raw whole squash halves and thaw in the fridge overnight or at room temperature until softened.
- That being said, the raw butternut squash like pumpkins, will last for a very long time when kept in a dry cool place!
FAQ
If you are planning to freeze butternut squash to use for later, the best way is to freeze it raw and cut into cubes. This way they will thaw much quicker, rather than whole and will be almost as fresh as new. I do not recommend freezing the cooked squash as it will become softer and the texture will change after thawing.
The whole butternut squash is actually edible including the skin and the seeds. When roasting the squash the skin becomes softer and can be eaten but this my friends, is a personal preference! I love to roast the seeds as well at the same time with the baked squash and garnish dishes with it.
It depends. If you are making whole roasted butternut squash then no need to peel here. In fact, it is easier to scoop out the tender flesh when skin on. If you will be cutting the squash into chunks before roasting then it is best to remove the skin. I find it hard to peel the skin as many advise, even after microwaving the squash for a couple of minutes. What I do is, I usually cut the squash with a large sharp knife into thick circles and then carefully slice off the skins on those. That’s it!
I hope you'll enjoy this Whole Roasted Butternut Squash recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
Gluten Free Side Dish Recipes
Whole Roasted Butternut Squash With Brown Sugar Glaze
INGREDIENTS
- 1 2-3 lbs large butternut squash, cut in half
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- ¼ teaspoon ground nutmeg
- Pinch of chili flakes or cayenne powder optional
- 3-4 Fresh Thyme sprigs
INSTRUCTIONS
- Preheat oven to 425 F.
- Combine all the spices and oil in a small bowl. Add only a small pinch of salt. Set aside.
- Too much salt will draw out the moisture from squash which will cause it to steam instead of browning. Wash the butternut squash and cut it in half lengthwise. Cut out the top and the bottom part, about 1-2 inches first.
- Spoon out the seeds completely.
- Transfer to a baking sheet lined with parchment paper and brush generously with the brown sugar glaze. Now carefully turn the squash over the cut side down. Bake like this for 25 minutes. Baking the squash flesh-side down helps develop a more deep browning.
- Then turn them over and add thyme sprigs. Bake another 25 minutes or until the knife inserted into the thickest part of squash comes out easily without resistance. The flesh should be soft inside.
- Throw away the old thyme and replace it with new fresh for serving. Remove from oven and brush with the leftover glaze (optional). Sprinkle with sea salt flakes or just salt and serve warm.
Video
NOTES
- Portion size - depending on the size of the Butternut squash used and the purpose of using it in dishes it is difficult to measure the serving size. The one I used (about 2-3 lbs) was enough for 1 creamy soup with potatoes (of about 6 servings), 4 side dish portions to accompany main meat, 4 individual portions mixed in a salad along with a mix of lettuce, and a few vegetables.
- Storing. Store leftovers in an airtight storage container in the refrigerator for 2 to 3 days.
- Reheating. I recommend reheating in the oven at 400 F until warmed through. Or in the microwave but will not taste as good as reheated in the oven!
- Freezing - I don’t recommend freezing this cooked butternut squash as the texture will change after thawing, it will be too soft and grainy - not the best result! If you need to freeze, then freeze the raw whole squash halves and thaw in the fridge overnight or at room temperature until softened.
- Do I have to peel butternut squash before roasting? It depends. If you are making whole roasted butternut squash then no need to peel here. It is easier to scoop out the tender flesh when the skin is on. If you will be cutting the squash into chunks before roasting then it is best to remove the skin. I find it hard to peel the skin as many advised, even after microwaving the squash for a couple of minutes. What I do is, I usually cut the squash with a large sharp knife into thick circles and then carefully slice off the skins on those. That’s it!
A delicious new way to enjoy butternut squash!