Roasted Butternut Squash

Ingredients

• Butternut squash — Look for one that is symmetrical in shape, with a long neck and a small round bottom. A more uniform squash roasts more evenly in halves and gives you a better flesh-to-seed ratio.
• Olive oil
• Salt and black pepper
• Water

How to Roast Butternut Squash in the Oven

Preheat your oven to 400°F and grease a baking dish with nonstick spray. I use a standard 9×13-inch dish for this. Make sure the sides are deep enough to keep the water from evaporating too quickly.

The first real step, and the one that often causes trouble, is cutting the squash in half lengthwise. Butternut squash is dense and the skin is tough, so use your sharpest knife and take your time. Place the squash on a cutting board, hold it steady, and press straight down through the neck first, then through the round bottom. If it feels too difficult, microwave the whole squash for 2 minutes first. This softens it just enough to make cutting easier, but it won’t start cooking the inside.

Once it is open, use a regular spoon to scrape out the seeds and stringy bits from the cavity. You do not need any special tools for this. A metal spoon works better than a plastic one because you can apply more pressure.

Drizzle the cut side of the squash generously with olive oil and use a pastry brush to spread it to the edges. This step is not just for flavor. The oil also helps the flesh stay moist while it cooks face down in the oven. Season with salt and black pepper on the oiled surface, then place both halves face down in the baking dish.

This next step is what makes this method work: pour about 2 cups of water into the dish so it sits at least 1 inch deep around the squash. The water creates steam under the squash as it bakes, which gives you a soft, almost creamy texture instead of dry or stringy flesh. Do not skip this step. If you have ever roasted butternut squash and didn’t like the texture, this is probably the reason.

Bake for 35 to 40 minutes. To check if it is done, press a fork straight down through the skin side. It should slide in with almost no resistance, like when you press into a perfectly baked potato. If you feel any resistance, bake for another 5 minutes and check again. Larger squash can take up to 50 minutes, so trust how it feels more than the timer.

Take the squash out and let it rest for 5 minutes before handling it. The steam inside is still working, and the flesh will firm up a bit as it cools, making it easier to scoop. Use a large spoon to scoop the flesh away from the shell in long strokes. It should come away in soft, beautiful pieces. Discard the shell.

Serve the squash as it is with butter and a pinch of salt, or check the seasonings section below for sweet and savory options based on your preferences.

Expert Tips

Is butternut squash safe for babies?

Provided your baby has been cleared by a doctor to eat solids and has no known allergies, roasted butternut squash is a great first food option. After roasting, the flesh is very soft and scoops out cleanly. At that point you can puree it directly in a blender or food processor for a smooth consistency, or mash it with a fork for a chunkier texture as your baby moves into thicker purees.

Can squash be made ahead?

Yes. Make sure the baked squash coming out of the oven is fully cool before storing in an airtight container or wrapping the halves in plastic wrap and placing in the fridge until ready to use.

Butternut Squash Seasonings

For this halves-roasted method, the squash flesh is mild and slightly sweet right out of the oven, which means even a light hand with seasoning goes a long way.

Baby-friendly / plain

Keep it totally unseasoned or with just a very small pinch of salt after scooping. The natural sweetness of roasted butternut squash needs nothing added for babies.

Sweet (adult)

Cinnamon, nutmeg, or a drizzle of maple syrup.

Savory (adult)

Sea salt and garlic, balsamic vinegar, kosher salt, Italian seasoning, lemon and extra virgin olive oil, or a drizzle of olive oil with herbs de Provence.