Roasted Butternut Squash



Serving size

1/2 squash
60 Minutes

This recipe can be multiplied and makes great leftovers. Cut into chunks and add to salads or reheat gently.

Roasted Butternut Squash


1 pound Butternut squash
1 spray Spray olive oil
2 tsp.. Unsalted butter
1 to taste Black pepper
1/8 tsp. Salt


Preheat oven to 375F.

Slice the squash lengthwise and scoop out the seeds.

Spray a skillet with the oil and place the squash in the pan face down, then place in the oven.

Bake for 30 minutes, then turn over and place 1 tsp. butter, 1 tsp. maple syrup and half the salt in the hollow of each squash. Grind the fresh pepper over the top and return to the oven, baking for another 15 minutes.


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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

There are a lot of recipes on this website that use butternut squash (try Butternut Squash Risotto). It has a sweet, nutty flavor similar to pumpkin. It is also similar to acorn squash in texture but usually sweeter. Choose smooth skinned butternut squash with no dark spots or blemishes. Both acorn and butternut squash are high in fiber: about 2 – 3 grams per cup of cubed squash.

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."

Mario Batali, Chef