My rule of thumb for the basic roasted butternut squash halves is to use 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper for every 3 pounds of whole butternut squash. If yours is smaller or larger, feel free to use less or more.
Fresh Herbs: Fresh herbs are a great addition to your roasted butternut squash halves. Savory herbs like fresh sage, rosemary, thyme, and parsley pair well and complement the natural nutty flavor of butternut squash. Spices: You can get as creative as you want here, but a few of my favorite spices to sprinkle on butternut squash halves are ground cumin, ground coriander, chili powder, and even (a pinch of) cayenne pepper. Sweeteners: Maple syrup or brown sugar elevate the vegetable’s natural sweetness and taste heavenly, especially if you are serving it as a side dish as a part of your Thanksgiving menu.
Serve it as it is: Top it off with a few tablespoons of butter while it is still hot, let it melt, and season with salt and pepper to serve it as a simple side dish. By the way, this is my favorite way of serving them. Turn it into a delicious dessert: Drizzle freshly roasted still-warm butternut squash halves with honey or maple syrup and sprinkle it with ¼ teaspoon ground cinnamon. Top it off with a few scoops of vanilla ice cream and sprinkle them with your favorite nuts (i.e., pecans, walnuts) or seeds (like roasted pumpkin seeds). Stuff your roasted butternut squash halves with filling: Similar to how I did with my Stuffed Acorn Squash recipe; you can fill your squash halves with a simple quinoa filling. This is especially a great easy side dish for the holidays. Make mashed butternut squash: Scoop out the flesh and mash it to serve as an alternative to Mashed Sweet Potatoes as a simple side dish. Use the flesh to make roasted butternut squash soup: My Butternut Squash Soup recipe is made by cooking cubed butternut squash in vegetable broth. It takes about 30 minutes for squash cubes to cook in that recipe. However, if I am in a rush and have some leftover roasted butternut squash, I use it to make a delicious soup in about 20 minutes. Make Pasta Sauce: Roasted butternut squash makes a delicious pasta sauce. Simply scoop out the flesh and process it in a food processor until it reaches a creamy consistency. And if you need a great recipe, this Butternut Squash Pasta sauce is one that I made and liked. Make Hummus: As an alternative to your favorite classic hummus, try using this roasted butternut squash in your next hummus to dip veggies or crackers into. This Butternut Squash Hummus recipe is easy and quick to make. Use As A Pie Filling: Because of the natural sweetness of butternut squash, it makes for a delicious Thanksgiving pie! Add the filling to your favorite pie crust recipe for a delicious alternative to pumpkin pie.
You can store it as whole roasted halves or scoop out the flesh and store it in a container. Either way, you can get ahead with a little bit of advance preparation.
To make ahead: Follow the instructions below and roast butternut squash halves up to three days ahead. To Store: If you are planning to serve your butternut squash in halves as a whole, first allow the squash to come to room temperature. Then, wrap the halves up in plastic wrap and place in the refrigerator until you are ready to warm up again. If you are storing the scooped-out squash, allow it to come to room temperature before transferring it into an airtight container and placing it in the fridge. Reheating: When you are ready to eat your delicious butternut squash, preheat the oven to 350 degrees F and transfer the squash to an oven-safe dish or roasting pan. If you are keeping your squash in halves, place your squash on the baking sheet and place it in the oven for 10-15 minutes until warmed thoroughly.
Expert Tips:
Roasting time: Please keep in mind that the roasting time might change based on the size of your butternut squash. To prevent over baking, I recommend keeping a close eye on it after the 45th-minute mark. Cover them to keep them warm: If you are using your whole roasted butternut squash for your Thanksgiving meal, cover them with aluminum foil to keep them warm while working on other recipes.
