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Roasting Butternut Squash and the Seeds

Before we get to my method for Roasting Butternut Squash, I want to say that I hope anyone and everyone affected by the storm is safe.  As I watch the storm from afar I can’t even imagine how horrible it is to go through something like that. It is just thoughts are with everyone.  This is a time we all have to come together- whether it is donating or volunteering from afar or helping a neighbor that was effected by the storm.

Roasting Butternut Squash

Today I wanted to share a quick and easy way of roasting Butternut Squash (and the seeds).  A lot of people love butternut squash, and I am one of them!

Roasting Butternut Squash -  whole squash pic

It’s got that sweet, delicious taste that works in so many dishes. In the past, I had always peeled my butternut squash and boiled it in order to cook it. I found the whole peeling part really ANNOYING!  When I made butternut squash soup I discovered Greedy Gourmet’s butternut squash soup recipe for roasting Butternut Squash to make soup. I tried it and haven’t looked back since.

Roasting Butternut Squash - halved squash pic

Roasting Butternut Squash is easier and so much tastier. When the squash roasts the flavors are enhanced (especially if you add a little spice to it).  Here is a quick tutorial on roasting Butternut Squash. Be sure to save the seeds because they are a great snack and I will tell you a quick and easy way to roast those as well.

Preheat the oven to 400 degrees and start by cutting the butternut squash in half.

Roasting Butternut Squash - both squash halves

Use a spoon to scrape out the seeds and the guts (if you want to roast the seeds set them aside- I will also share a quick and easy way to roast them, perfect for snacking!). Put the squash on a baking sheet lined with foil.

Roasting Butternut Squash - cleaned squash

Once you have both sides cleaned out drop about ¼ teaspoon margarine (or skip margarine and drizzle olive oil over the squash instead) in each opening of the squash.

Roasting Butternut Squash - add margerine

Lightly sprinkle each with sea salt and any spices you might want. (I tried nutmeg in this recipe and it was good but I actually don’t mind just plain sea salt. I think butternut squash is so sweet and tasty on its own that is really doesn’t need much help with flavor. Other spices you could try are rosemary, cinnamon or basil. Whatever you fancy!)

Roasting Butternut Squash - add salt and pepper

Place the baking sheet in the oven for 25 minutes then remove from the oven and brush the melted butter along the entire inside of each squash which will also mix in with the spice or salt that you chose.

Return the pan back in the oven and bake for another 15 minutes. Remove from the oven and let cool for a few minutes. Use tongs and a knife or spoon to remove the squash from the skin.

Roasting Butternut Squash - roasted squash halves

It should be soft enough that it comes off easily, if it isn’t cook longer. Place in a dish and serve. It’s that easy, healthy and SOOOO good.

Roasting Butternut Squash - roasted squash

Roasting Butternut Squash - bowl of squash

Roasted Butternut Squash Seeds

When I was a child and my sisters and I each carved our own pumpkin we saved the seeds for roasting. I grew to love them! The crunch, with a little hint of saltiness. SOOOO good. I have not had butternut squash seeds roasted but it makes sense that you should be able to do the same thing with them as you do with pumpkin seeds. After doing a little research I came across this post from Jill at Simply Recipes and I was right- you can roast them and they are just as good.

Roasting Butternut Squash - prepped seeds

In my last post I roasted a butternut squash and had you save the seeds for roasting. Here’s a quick and easy way to roast them and have a delicious snack for later.  My husband never had roasted pumpkin seeds or butternut squash seeds for that matter. Verdict? He loved them!

First turn the oven back down to 300 degrees. When I removed the seeds from the squash I put them in a colander and rinsed them.

Roasting Butternut Squash - rinsing seeds

Then I removed the seeds from the stringy stuff (not sure what that is called?!) and set the seeds in a separate bowl.  After I had the seeds cleaned I laid them on a paper towel and laid another towel over them to dry for about 10 minutes (some of the seeds will stick to the top of the towel so you will have to work at removing them).

Roasting Butternut Squash - cleaned seeds

I then used the same baking sheet with foil and spread the seeds on the sheet and lightly sprinkled sea salt on them.

Roasting Butternut Squash - ready to bake

I think I did a little too much salt–next time I would do just a tad less.

Roasting Butternut Squash - salted seeds

Throw them in the oven and roast for about 5 minutes, stir around and continuing roasting for another 4-5 minutes (don’t let them burn, but you do want some crunch!). Remove from the oven and let them cool slightly. Transfer the seeds to a serving dish and enjoy. It is that simple!

Roasting Butternut Squash - roasted seeds

Roasting Butternut Squash- delicious and healthy snack


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2 Healthy Fall Vegetable Recipes – Roasted Butternut Squash Bites and Garlic Mashed Sweet Potatoes – gwfe0n0h

Thursday 8th of June 2017

[…] Roasting Butternut Squash and the Seeds ( […]

Allan James

Monday 5th of June 2017

I have wanted to try spaghetti squash for a long time now. I have even purchased them from the store and never made them because I didn’t know how! How silly! Thank you so much for such a nice post. Your pictures are really attractive.

2 Healthy Fall Vegetable Recipes – Roasted Butternut Squash Bites and Garlic Mashed Sweet Potatoes | Fits of Health

Friday 2nd of November 2012

[...] Roasting Butternut Squash and the Seeds ( [...]

Improvisation « Rebekah Lyn's Kitchen

Wednesday 31st of October 2012

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Wednesday 31st of October 2012

Thanks for the post. I haven't tried roasting butternut squash but will have to try it out

A Cedar Spoon

Wednesday 31st of October 2012

Thanks for stopping by! I hope you like roasting butternut squash. I think it is easier and brings out the flavors! Enjoy.