Caramelized Oven Roasted Butternut Squash – Simple Recipe for Perfect Results
Discover how to make perfectly roasted butternut squash with this foolproof method that delivers sweet, caramelized results every time. This simple technique requires just four ingredients and transforms ordinary winter squash into an elegant side dish that pairs beautifully with any meal.
Why This Roasted Butternut Squash Recipe Works
This roasting method creates the perfect balance of creamy texture and caramelized edges. By roasting the squash flesh-side down, the natural sugars develop deep, rich flavors while the steam from added water keeps the flesh moist and tender.
Key benefits of this technique:
- No peeling or chopping required before cooking
- Minimal prep time with maximum flavor
- Perfect caramelization every time
- Versatile base for multiple dishes
Essential Ingredients for Roasted Butternut Squash
You only need four simple ingredients to create this delicious side dish:
- 1 medium to large butternut squash (2-3 pounds)
- 3-4 tablespoons extra-virgin olive oil
- Salt and black pepper (generous amounts)
- 1/4 cup water
Ingredient Tips and Substitutions
Butternut squash alternatives: This method works equally well with other winter squashes including spaghetti squash, acorn, kabocha, buttercup, or carnival squash.
Oil options: While extra-virgin olive oil provides the best flavor, you can substitute with avocado oil or melted ghee for different taste profiles.
Recipe Overview:
- Prep Time: 5 minutes
- Cook Time: 40-45 minutes
- Total Time: 45-50 minutes
- Servings: 4-6
- Difficulty: Easy
Step-by-Step Instructions
Preparation (5 minutes)
Preheat oven to 375°F – This small but very important detail ensures proper caramelization without burning.
Prepare the squash – Cut the butternut squash in half lengthwise. Use a sturdy spoon or better yet an ice cream spoon to remove all seeds and fibrous pulp from the center cavity.
Season generously – Place squash halves in a dark colored roasting or broiler pan. Drizzle each half with 1-2 tablespoons of olive oil, then season liberally with salt and pepper.
Dark metal pans absorb and spread heat more quickly and efficiently than lighter-colored ones, which plays a big role in the browning and caramelizing process. If you didn’t have a dark roasting pan, crank up the oven heat to 425°F and make sure to keep an extra close eye on eventual water evaporation.
Roasting Process (40-45 minutes)
Position for roasting – Turn squash halves flesh-side down in the pan. Pour 1/4 cup water into the bottom of the pan around (not on) the squash.
Roast uncovered – Bake for 40-45 minutes until the flesh is completely tender when pierced with the tip of a knife.
Monitor for doneness – Check periodically to ensure the water hasn’t completely evaporated. Add small amounts of water if the pan becomes too dry, but allow most water to evaporate for proper caramelization.
Finishing Touches
Cool and serve – When fully cooked, remove the squash from the oven and let it cool for 5 minutes, until safe to handle. Flip the squash over and scoop out the flesh with a spoon.
Texture options – Serve as-is for chunky texture, or mash lightly with a fork or potato masher for a smoother consistency.
Pro Tips for Perfect Results
Achieving Optimal Caramelization
Use dark cookware: Dark metal pans absorb and spread heat more quickly and efficiently than lighter-colored ones, which plays a big role in the browning and caramelizing process. If using light-colored pans, increase temperature to 425°F, but keep a closer eye on water evaporation.
Water management: The water should completely evaporate during cooking to allow caramelization. Monitor the pan and add small amounts if needed to prevent burning.
Doneness indicators: Look for tender flesh that yields easily to a knife and golden-brown edges where the squash meets the pan.
Equipment Recommendations
- Ice cream scoop: Perfect tool for removing seeds and scooping cooked flesh
- Dark roasting pan: Essential for proper heat distribution and caramelization
- Sharp knife: Necessary for safely cutting through tough squash skin
Nutritional Benefits of Butternut Squash
Butternut squash is a nutritional powerhouse that provides:
- High in Vitamin A: Supports eye health and immune function
- Rich in fiber: Promotes digestive health
- Good source of potassium: Important for heart health
- Low in calories: Approximately 82 calories per cup
- Contains antioxidants: Including beta-carotene and vitamin C
Creative Serving Suggestions
As a Side Dish
- Pairs excellently with roasted chicken, pork, or beef
- Complements holiday meals perfectly
- Delicious alongside Brussels sprouts or green beans
Recipe Variations
- Sweet preparation: Add maple syrup, cinnamon, and nutmeg after roasting
- Savory option: Top with fresh herbs like thyme, sage, or rosemary
- International flavors: Season with curry powder, cumin, or harissa
Transform Into Other Dishes
- Butternut squash soup: Blend roasted flesh with broth and seasonings
- Pasta sauce: Mash and combine with cream and parmesan
- Risotto addition: Fold chunks into creamy rice dishes
- Salad component: Add to grain salads or mixed greens
Storage and Meal Prep
Refrigerator storage: Store cooked squash in airtight containers for up to 5 days.
Freezing instructions: Roasted butternut squash freezes well for up to 6 months. Thaw overnight in refrigerator before reheating.
Reheating methods:
- Microwave: 1-2 minutes until heated through
- Stovetop: Sauté in a skillet with a touch of oil for renewed caramelization
- Oven: Reheat at 350°F for 10-15 minutes
Troubleshooting Common Issues
Problem: Squash is burning or smoking
Solution: Add more water to the pan and reduce temperature to 350°F. Cover with foil if necessary.
Problem: Squash isn’t caramelizing
Solution: Ensure water has evaporated completely. Increase temperature to 425°F for the last 10-15 minutes.
Problem: Difficult to cut squash
Solution: Use a heavy chef’s knife and carefully rock it through the flesh, or microwave the whole squash for 2-3 minutes to soften before cutting.
Important Microwave Safety Notes:
- Don’t overheat – You only want to soften it slightly, not cook it
- Always pierce first – Unpierced squash can burst in the microwave; be sure to poke 8-10 holes around the squash with a fork or tip of a knife to prevent it from exploding
- Use immediately – Cut while still warm for best results; The squash should feel warm to the touch but not hot
- Still use caution – Even softened, use a sharp knife and stable cutting board
Frequently Asked Questions
Q: Can I roast butternut squash with the skin on?
A: Yes! This recipe specifically uses the skin as a natural roasting vessel, making it easier than peeling and chopping. You can even eat the skin, as it contains fiber and vitamins, adding to the overall nutritional value of the squash.
Q: How do I know when the squash is done?
A: The flesh should be completely tender when pierced with a knife, and the edges should show golden-brown caramelization.
Q: Can I make this recipe ahead of time?
A: Absolutely! Roasted butternut squash stores well and reheats beautifully. It’s perfect for meal prep.
Q: What other squashes work with this method?
A: Acorn, kabocha, buttercup, carnival, and even spaghetti squash, all work excellently with this technique.
Final Thoughts
This simple oven-roasted butternut squash recipe proves that sometimes the most basic techniques yield the most delicious results. The combination of proper temperature, timing, and technique creates perfectly caramelized squash with minimal effort. Whether served as an elegant side dish or transformed into soups and other creations, this roasted butternut squash will become a regular feature in your seasonal cooking rotation.
The beauty of this recipe lies in its simplicity and versatility. Once you master this basic technique, you’ll have endless possibilities for creating delicious, nutritious meals that showcase the natural sweetness and creamy texture of winter squash.
Oven Roasted Butternut Squash
Ingredients
- 1 medium to large butternut squash
- 3-4 tablespoons extra-virgin olive oil, (or other neutral tasting oil)
- Generous sprinkle of salt and pepper
- 1/4 cup water
Instructions
- Preheat the oven to 375°F
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
- Place in dark roasting pan, drizzle with olive oil, and season with salt and pepper
- Turn flesh-side down and add water to pan bottom.
- Roast uncovered 40-45 minutes until tender.
- Cool 5 minutes, then scoop out flesh and serve.
Notes
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
Related Recipes You Might Love:
- Oven Roasted Butternut Squash Soup
- Honey Glazed Hasselback Butternut Squash
- Butternut Squash Chickpea Curry
This recipe was originally posted on October 28, 2014 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.
142 Comments on “Caramelized Oven Roasted Butternut Squash – Simple Recipe for Perfect Results”
Now this recipe is perfect. Simple, easy and super useful (just like your mayo recipe, that I use weekly!)
Thank you my friend! Isn’t that mayo recipe the bomb? I don’t know how I could ever live without it…
Yes, that mayo recipe makes me feel like a French chef! I also use the immersion blender trick for Caesar salad dressing and it works perfectly every time.
YAY! So very happy to hear, Dana! Have you ever tried My Evil Twin’s Caesar Dressing? It’s to die for!
Now we ALL want the Mayo Recipe!!????
Sure thing Andy! Here goes:
https://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant
This is great! I like the pictures.
Hey Sonia, you are right, I’d like to see and post simple recipes myself more often. Readers might be amazed, but on weekdays us bloggers don’t exclusively eat 15 ingredient dishes. I wish!
This recipe looks simple, yet tasty. Mom & dad are coming over tonight, they are healthy foodies as well. I’ll proposite this dish to them!
So true, Angela. Sometimes, nothing beats simplicity… and sometimes, I get tired of making / eating elaborate dishes. Nothing like a side of steamed Brussels sprouts with a great big dollop of ghee and a sprinkle of salt and pepper. Which, by the way, would go indecently well with this oven baked butternut squash.
That’s it… I so gotta have this now and as luck would have it, I have all the necessary ingredients on hand. I’m SO making this today! 🙂
Hope your folks enjoy the squash!
What is ghee?
I’m
I don’t know either! Is it butter or margarine?
its clarified butter
I made this, and when I scoop it out I put a little cinnamon, brown sugar and butter. This is so good, hope you like it!
Gwen Utley
So this recipe was great, easy and delicious. But the ice cream scoop was brilliant! I felt like I was learning how to cut an avocado the right way all over again – a whole world opens up!
Surely you meant squash, Lindsey! Glad you enjoyed the tip and the recipe, and thank you for taking the time to let me know. I greatly appreciate that! 🙂
Hi! I’m trying this recipe as I write–butternut squash in the oven–and wanted to confirm that we don’t turn it back up once we’ve turned it upside down, correct? Just wanted to make sure. Thanks!
That is correct, Michelle. Bake the squash flesh side down the entire time.
I’ve always baked butternut squash this way and love it as you do. However, after it is soft, I turn it over and put butter and salt and pepper in the indentation and then put it in the oven again so it can carmelize.
I’ve never heard of ghee though. What is that?
Ghee is butter that’s been clarified to remove all traces of milk solids from it, leaving nothing but the fat behind.
You can read more about it here, and learn how to make your own here
Thanks for this recipe! Believe it or not, there are still some of us who have no idea how to cook or eat butternut squash. My parents both hated veggies, so I never learned how to cook them. So, I rely on people like you to educate and bring me great recipes. (haha, no pressure!)
Not at all, Alissa! That is like music to my ears! In fact, is there any other veggie that you’d really love to try but have no idea how to cook? I would gladly come up with some easy and tasty recipe for you. (okay, now pressure! 😉 )
I just bought a squash today and wasn’t sure how to cokk it, so this post is perfect!!! Thanks!! 🙂
Can you use just a regular baking sheet for this? Or does it have to be a broiler pan?
A regular baking sheet would do the trick, just make sure that it’s rimmed!
I made this the other night for my family and it was amazing! So simple & delish! I did use the broiler pan as mentioned here, but I’m wondering by a broiler pan & not say a half sheet cookie sheet?? Is there something specific about the broiler pan?? Big thanks!
I find that the broiler pan does a better job at caramelizing the squash, and its size is just perfect for the task, too. Plus, I like to keep my cookie sheets “clean” so I tend to use them only when baking cookies and cakes, or stuff that requires parchment paper lining.
But of course, a half-size cookie sheet would work just fine, if it’s all that you had on hand!
Love butternut squash. Please share the secret to cutting them in half!
Haha! It’s not as hard as it seems, Gillian. I’ve described the process in details in this post. Although this one uses spaghetti squash, the process is pretty much the same for butternut squash.
Hope this helps! 🙂
To make cutting the squash easier, cut off the stem, poke a few holes in the shell and put the uncut squash in the Microwave oven for 1 – 2 minutes on high (just until it feels warm to the touch), depending on the size of the squash. It will soften the flesh up just enough to make cutting it in half easier and more safe. My hands are small and I have done it this way for more than 10 years.
I eat a lot of squash…..A LOT! And this is hands down, the best squash I have had!!! The best way to make it!! You have me sold!!! Plus, the ghee just topped it off so well!!! Thanks for sharing!!!
Real happy to hear, Shannon. Thank YOU for letting me know! 🙂
This was my first time eating butternut squash…loved it. Thanks
So glad to hear, Daphne! Hope it won’t be the last! 🙂
Hi Sonia, I just had to come back and tell you I am so glad I found your recipe for this Butternut Squash
I had this Butternut Squash since Thanksgiving, well it didn’t get made because no one wanted it LOL then Christmas came and went and today I decided I was going to fix it because I am the only one that would eat it anyway!!!
I came to Pinterest to find a recipe and searched, I was not looking for a recipe that had brown sugar or sweetener or a bunch of other ingredients but I in no way thought it was going to be as easy as the one you have posted here!!!
I am so happy I found your recipe! I LOVE it!!! EXACTLY what I was looking for and SOOOO easy!!! Love the ice cream scoop tip.
I just sprayed off my squash with white vinegar to wash the outer skin,rinsed and dried and went from there with your recipe. It was amazing!!!! I have leftovers for tomorrow and I stayed on my low carb diet 🙂
Thanks again for posting this so easy and simple recipe!!! Evelyn
The pleasure is all mine, Evelyn! And thank you for taking the time to let me know just how much you liked the recipe. Getting positive feedback like that always means such a great deal to me! You are one true gem. 🙂
I had never made butternut squash until tonight, I found your recipe and it couldn’t have been any easier. Thanks for sharing!!
Glad to hear it was to your liking, Tabitha. Thanks for taking the time to let me know. I greatly appreciate that! 🙂
Sonia, thanks for info on butternut squash. I thought I had planted my usual yellow squash”surprised”when this funny shaped squash showed up. I googled it to find what it was. Thanks for recipe anxious to try it. Looking for more ways to cook this funny squash with a cute shape. BarbaraBarbara
I get veggies from a CSA, and I’m always getting things we’ve never tried before, so I have no idea how to prepare them. This week is was butternut squash. Oh my word, this is sooooo good! Might just be my new favorite food. I hope we get some more in the next box! Thanks for the simple but delish recipe!
Glad you liked it, Amanda! If you do get another one, (which I totally hope you do) I’ve plenty more butternut squash recipes on my site (I’m a bit obsessed with them) so feel free to try something new! Oh, and make sure to check out my video to learn how to prep them. They can be a little bit tricky at first, but you’ll soon get the hang of it!
Thank you for this simple way to cook squash! I tried your recipe yesterday for Thanksgiving and it was easy and delicious.
Thank you very much for taking the time to let me know, Stephanie! I’m real happy to hear that the recipe was a success for you! 🙂
I love squash especially the “company “ variation I make with butter, salt and pepper plus a big splash of Kaluha in it Delicious and it elevates an everyday dish to a company one.
Once its roasted,add it to some Risotto, at the end of cooking, just when you add the parm. cheese, and it will just melt into the risotto and give it that sweet taste of creamy rice,sweet squash and the salty cheese, doesn’t get any better !
Great recipes. I love all the GF ideas. thanks,Anna
After baking and removing the butternut squash I want to try making butternut soup. Do you have a recipe for butternut squash soup, preparing the squash in the oven? Thank you
I’m sorry Kathy, I don’t… It’s definitely something to put on my inspiration list, though!
I used this recipe for Oven Roasted Butternut Squash for soup, too. This is the recipe I use. Super easy!! I use onion in place of the shallots, usually. I used a whole can of coconut milk and 1 cup broth. Yummy!
Thank you Sonia for this recipe! It worked really well for me. I had to add a little time, but had great results!
http://www.skinnytaste.com/slow-cooker-blissful-butternut-squash/
Your soup sounds delicious, Michelle! You’ve just inspired me to make some myself! 🙂
Hi, Sonia i found your recipes mind blowing …i want to try making Caramelized Butternut Squash. Do you have any simple steps how to make this at home?
I don’t have a caramelized butternut squash recipe per se, but I have this candied butternut squash recipe that’s pretty amazing and totally worth making!
Thank you very much I will definitely try this and respond you what happen after…Again thank you very much Sonia.
I can’t wait to hear your thoughts! And you are very welcome, Divya. Anytime! 🙂
Sonia your tips for making candied butternut squash works mind blowing for me….I serve it in my yesterday home party and everybody love it……..Thank you so so much from the bottom of my heart…….You are amazing.
Awwww, what a gem, thank YOU so much Divya, that is so very kind of you to say!!! You totally made my day. And I’m real happy to hear that the recipe was a complete success for you! 😀
Sonia is there any other recipe which i can try at home especially for my kids………Because I become complete fan of yours and i want to try more recipes of you……….
Haha! You can browse through my recipe index, I’m sure you’ll find something that your kids will love! And thanks for the kind words, you’re a real gem! 🙂
Hello there.. I am wondering if you ever top it off with butter and brown sugar? I have always eaten the frozen version with it…haven’t had the fresh version yet…just wondering???? thanks
Sorry Melissa, I’ve never tried that, or the frozen version for that matter… so I’m afraid I can’t be of much help here. Sorry.
We made this last night and it turned out really well! Will definitely be using this recipe again – thanks! It seemed strange to be baking it flesh side down (that’s not how Mom did it ha ha) but it works!
Thank you for posting this! Simple recipes are always helpful. We just recently started eating butternut squash. The one recipe I have calls for peeling and cutting up the squash into cubes. It’s a great recipe but so time consuming we are reluctant to have it often. This can change that!
Ha! This method is so much easier and so much tastier, too! I really hope that it convinces you to eat squash more often!
I tried this recipe last night and I can honestly say it’s the best butternut I have ever had. I always knew it could taste better. Thank you for sharing
So very happy to hear, Takwirira! And you are so very welcome! 🙂
This looks great! Going to try it.
What’s the herb in the pictures? And what other herbs might you recommend? Thanks very much
It’s fresh thyme, Merav. I’d say any kind of fresh herb would work well with this, save maybe for mint or dill… 😉 Parsley, oregano, basil, sage, rosemary, tarragon, chives, savory would all be very suitable contenders, in my opinion.
Thanks. You also inspired me to look into savory, which I wasn’t familiar with. Different herbs in this part of the world, but apparently it does exist here (Israel). Always happy to discover new tastes, and glad I discovered your site!
Why thank you, Merav. I’m very glad you discovered me too. And happy to have made you discover savory. You should definitely give it a try if you can ever get your hands on it. It has a very interesting flavor, you’ll see!
I will be trying your recipe soon. Confused about the seeds and guts, though. Are you roasting them separately on the side or placing the halves on top of them to cook? I love roasted seeds but usually toss the guts. Am I missing something?
I just discard them, Gail. Sorry that much wasn’t clear, I updated the recipe card to add that step.
Thanks for the quick reply, Sonia! My squash is waiting for Sunday dinner and I’m sure it will be delicious.
Great recipe. I never would have thought to try ice cream scoop. Worked awesome, thanks
You are very welcome! Happy Thanksgiving to you! 🙂
Hi Sonia!
Making this roasted butternut squash right now and it smells so good. But, then I clicked on the link for your butternut squash soup and I think I might do that instead. Oh, too many choices!
Thanks for the recipes! Keep the coming please!
Deb
Haha, perhaps if you make the soup you’ll still have a little bit of squash leftover to enjoy as is…
Whatever you decide to do, I hope it’s to your liking, Debbie. And fear not, I’ve no intention of stopping! I love cooking way too much for that! 😉
OMG, This squash is really looking so delicious!! Actually, I don’t like olive oil. Any substitute?
Feel free to use your favorite oil.
Made this two days ago and it’s great !! Thank you !!! I just added a little more salt and pepper at the table and it was deelish !!!
Just followed your recipe for oven roasted butternut squash…and it is delicious. I want to share how delicious the skins can be. After roasting I scooped out the squash, then I got to wondering about the skins. ‘Found out they are edible, so I fried them in some bacon greased…delicious.
As for the nuts, they are soaking for the time being. I’ll be roasting them as well.
Also, oven roasted a spaghetti squash following your recipe…can’t wait to try it.
Would this turn out just as good if I roasted them longer at 325°? I want to do it while im roasting my butterball? This looks Heavenly! 😍
I totally think that it would, Joleen, although they will need to be in the oven for longer. And if the squash don’t caramelize as much, you can always turn them flesh side up and place them under the broiler for a few minutes… but really, you should be fine! Happy Thanksgiving to your and yours! 🙂
This looks delicious! I especially love your soup recipe! Thanks for posting it!
Here I am, 71 years old, and I’ve never had a butternut squash before in my life! How deprived! But I had determined to change that before the end of the year and purchased 2 of them the first of October. And there they sat because of my fear of not being able to do it right! I mean, really! How pathetic am I? So just yesterday a friend (well, he called himself a friend) gave us a butternut fresh from his garden. Oh, my! Now I get to mess up a perfectly wonderful squash from a darling friend…what’s a girl to do? So I tell you… I overcame my fears, pulled up my big girl depends and quickly reached for your recipe on Pinterest for Oven Roasted Butternut Squash! Well, dang, if that didn’t go off perfect! And my husband and I just love love love it! What have I been thinking all these years? It’s not that I had an aversion to butternut…I love many kinds of squash…but this was just not one that my mama ever made. I’m held prisoner to some extent by my upbringing. I wonder how many of us are? Thank you for and Pinterest for helping me widen my horizons.
Hahaha! Patricia thank you so much for this! Your story totally made my day and put a [much needed] huge smile on my face! You are the sweetest, really. And I hope that from now on, you never again fear the dreaded butternut squash and show all how to cook it like a boss! 🙂
Happy New Year to you and to husband. God bless you both! 🙂
Thank you! It turned out perfectly! And so beautiful. I’m glad I came across your blog!
Thank YOU, Ally. Glad you enjoyed the recipe! 🙂
Followed this recipe to the T. My whole house is now full of smoke. What a waste…
Did you perhaps forget step 5?
I’m an 11 year old, and I am totally amazed on how easy and delicious this recipe is! Usually when I want to cook up something I dont have any of the ingredients, but this has simple ingredients that aren’t hard to find in your kitchen. Totaly recommend to any beginners who are trying to cook up something different.
That’s awesome! Very happy to hear, Tihanna! Keep on cooking! 🙂
Tried this today for my meal prep. It’s so good! I didn’t even add anything when it came out, I think it’s perfect as is!
Holy cow! I made this for dinner tonight, my kitchen filled with smoke and I had the fan going and the front and back doors open to clear it. Never again!
I also had to clean the oven (fortunately, it cleans itself) afterwards because of all the burnt-on spatters.
Beautiful. I reduced heat to 300 the last 10 minutes. My squash was a bit large so took a full hour. Beautiful color – served with garden peas. Thank you!
Thanks for the recipe. It’s been so long since I roasted squash I couldn’t remember. This was perfect…..
Was very happy how it turned out, never had it before
So easy! Mine didn’t caramelize as much as I wanted but sure was delicious and a snap to prepare! Roasting veggies is my fave prep method, IMO it brings out the sweetness and the true flavor of the vegetables.
Real happy to hear, Linda! And thanks for the great review! 🙂
Tried this recipe today. My family enjoyed the dish. I added just a bit of honey during the mash up. Aside from that, I followed the recipe as directed. Excellent! Will definitely prepared it again. Thanks!
I was excited to make this recipe but once I put the squash in the oven it began smoking! It caused my smoke alarm to keep going off! I think it was the Olive oil. Not sure if I did something wrong or this recipe should have called for canola or vegetable oil instead. They have higher smoke points.
Sorry to hear, Sabrina. Did you also add water and keep an eye on things to be sure it wasn’t burning?
Very good and easy to make
Thank you! 🙂
I’m so happy that you posted this recipient! Having grown up in a Latin family we never really ate squash so I never learned to make it. Thanks so much! You made my first squash experience a success:)
Awesome!!! Real happy to hear, Coral, and I truly hope that it won’t be your last 🙂
Your instructions were perfect! Never made this before and the first time out it was fabulous. Making it again tonight…and yes, with the leftovers I made the soup = equally fantastic!
Best way I have Ever cook squash and we are a great Butternut squash lovers. At the end I sprinkled it with a little cinnamon and nutmeg was wonderful
Awesome! So very happy to hear! Now I’ll definitely have to try the cinnamon and nutmeg. Sounds heavenly!
I’ve been making oven roasted butternut squash for years and I don’t add anything but water. I kind of overcook it a bit, when the skins get black spots here and there I consider it done and it is wonderfully sweet, we love it.
Thanks for the great feedback, Brig! I greatly appreciate it! 🙂
Came out great!
This was delicious!!!
This recipe was amazingly DELICIOUS 😋 my first time making and I just loved 🥰 it. Thank you so much for this delicious recipe.
This was the best squash I ever made so good added a little butter and a sprinkle of brown sugar or a light brush of maple syrup.
Great easy recipe. I put my halved squash on sprayed foil to avoid the messy cleanup but still caramelize the squash. 400 degrees for 45 min for a 2-3 pound squash. Perfect!!
Faboo
So easy and delicious!
Fabulous.
So easy and delicious!
Outstanding!!
Outstanding. Turned out so tasty. Carmelization was perfect. Thanks for sharing.
Perfect recipe! So easy and came out great. Thank you.
Made this last week and we loved it. One squash was enough for two meals of three.
Thank you! This is a awesome easy way prepare my Butternut squash. It’s delicious.
Thanks for information. Turned out perfect.
This so excellent!
Thanks for sharing it!!
So delicious! This is now a favorite of mine.
Unfortunately this recipe didn’t work out for me. The combination of the oil on the squash and the water poured into the pan made the oil sizzle and pop in the oven and smoke really bad. I now have a mess in my oven and a smoky kitchen. And uncooked squash 🙁
Amazing! Amazing every time! I roast it with lots of garlic and always turn it into soup using your recipe. Thank you!
You are very welcome, Angela. And thank YOU for your kind words! 🙂
I grew butternut squash for the first time this year and they came out looking pretty good (but pretty small), so I going to try this tonight. A thought on maybe why some people have trouble with a lot of smoke and splatter. Oil and water don’t mix well, of course, so maybe it’s important to put the oiled squash in the pan before adding the water, it may make a kind of seal to keep the two separated. Plus, you say use 1/4 cup of water, but in a very small pan that may be too much. Or maybe put the squash in an aluminum foil boat to keep it separate from the water? Maybe I’ll try one half as directed and boat the other half and let you know what happens.
Love this recipe! Thank you
I just made this squash! Super recipe! Thank you for posting!
I am so glad that someone is doing Simple recipes to me they are not simple. I love it. Charlotte
Loved the squash and at the end I added light brown sugar. Awesome thank you so much for the recipe. Charlotte
Very good. Used spaghetti squash.
Tasty
Tried this today. Will not be waiting long for the next one. What have I been missing and so simple.
Easy and delicious!!
I fixed a huge butternut squash following the recipe as best I could considering the squash was about 14 inches long. It took longer than 45 minutes to cook. This squash was sooo high I couldn’t turn it over and scoop out. LOL So I used a big cooking spoon to scoop it into the bowl. I added butter, cinnamon and sugar and mixed it up kinda like a sweet potato pie mixture. It tasted good! Serving with roast chicken and green beans.Will make it again but with a much smaller squash!! 😂
Fixed the squash except I peeled it and then baked it flipped it over and let it brown it was delicious definitely a keeper thank you 😋
I’m kinda new to butternut squash and was looking for a new way to cook it. This was delish! Loved not having to peel and dice it beforehand, time saver. The skin came off easily after it was cooked. I added a bit of butter and cinnamon, nutmeg and beat it with my mixer. Served it with pork chops and lima beans. Yuuuummy! Will make this again!
This turned out great!
Excellent recipe I use pink Himalayan salt