Kitchen notes · a little help before you start
How to Roast a Butternut Squash
How to Roast a Butternut Squash is made with Butternut Squash.
- Prep
- 1 min
- Cook
- 60 min
- Total
- 61 min
- Original yield
- Serves 4
- Ingredients
- 3 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
Get to know the ingredients
Butternut Squash
In the method: Put the whole squash on a baking sheet and bake for 1 hour.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 Butternut SquashIngredient note
Source seasoning: salt and pepper (optional)Ingredient note
Source seasoning: salt and pepper (optional)
How to make it
0 of 2 steps completeMake room for How to Roast a Butternut Squash
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Put the whole squash on a baking sheet and bake for 1 hour.
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: Preheat the oven to 400 degrees F.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What happens at the end?
Put the whole squash on a baking sheet and bake for 1 hour.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Store in the refrigerator in an airtight container for up to 5 days.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: plantbasedonabudget.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.