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Roasted butternut squash in a bowl with flowers

The EASIEST Whole-Roasted Butternut Squash {no pre-peeling, chopping, or deseeding!}

  • Author: Emilie Raffa
  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Yield: 1 quart mashed squash
  • Category: Side Dish
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Vegan


Ditch the struggle. Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender. Use for creamy butternut squash soup, ravioli filling and incredible muffins!


  • 1 butternut squash (medium-sized)


  1. Preheat the oven to 400 F. Line a sheet pan with parchment paper or foil. Clean and scrub the butternut squash. Dry thoroughly and set aside.
  2. Place the butternut squash onto the sheet pan- no need for oil, herbs or seasoning. Do not cut it. The whole thing goes in whole, as is.
  3. Bake for 1 hour until soft. The squash is ready when a knife easily slips out when pierced and the skin starts to collapse. Allow for more time as needed, depending on the size of your squash.
  4. Remove from the oven. Cool for 20 minutes or so. Peel off the skin, cut it in half, and scoop out the seeds.
  5. Mash the cooked butternut squash with a fork. Portion into individual containers. Chill for up to 3 days; freeze up to 3 months.

Keywords: butternut squash, baked, roasted, whole roasted, easy, recipe, homemade, puree