Butternut squash is super-easy to cook if you know this simple technique. Learn how to cook butternut squash whole and save yourself some hassle!
Have you ever bought a butternut squash, excited to enjoy it, but then got overwhelmed with the idea of peeling and cutting it? I’ve been there too, which is why I’m sharing my favorite and easiest way to bake butternut squash, as well as some additional options.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Video: Whole Roasted Veggies
Do I Need To Peel And Chop?
If you want beautifully caramelized and roasted butternut squash cubes, then yes. But depending on how you plan to use it, it may not be necessary.
Butternut squash is large and round making it hard to hold in place. The skin is tough and can be tricky to get rid of using a vegetable peeler (although a good sharp one like this does the trick pretty well!). Then, as you peel and handle the flesh, your skin gets this weird coating that dries quickly and feels really weird and is hard to wash off. I’m not entirely sure what this is, but it might be a common allergic reaction and you might want to wear gloves to prevent it.
Helpful Tip: If you go the peel and chop route, try microwaving the squash first to make it easier. Use a fork to poke holes all over the skin, then microwave for 3-4 minutes to soften. After it cools, it will be easier to manage!
Easiest Method: Cook Butternut Squash Whole
I remembered my other vegetable nemesis, the beet. That one I’d go to cook and end up looking like I’d been in a slaughterhouse. The solution was to roast the beets whole, like described here. Life-changing! I love these roasted beets and make them for myself weekly now.
That butternut squash just had to go into the oven whole as well. And so it did. I cranked up the heat, poked a few holes in it and let it go. Amazing. The flesh cooks beautifully and even gets some caramelization at the edges. The skin peels off really easily, or you can scoop out the flesh.
This method for cooking butternut squash is perfect for if you want to make creamy squash soup or a puree for anything else. This mashed butternut squash is also delicious with this cooking method. Note that if you want squares of browned squash, you will have to go with the standard method from above. But I think that once you try this, you’ll decide that squash is best when it’s so easy that you actually can’t wait to cook it. it’s definitely better than when it goes uneaten on my counter!
Step-by-Step Instructions
Preheat oven to 425°F.
Line a 13″x 11″ pan with aluminum foil. Put the squash in a baking dish or baking sheet. Poke it in 5-6 places with a sharp knife.
Roast until a knife or skewer goes in easily, 60-80 minutes. It will look all brown and a bit shriveled like this:
Cut it in half lengthwise and you’ll see the beautifully tender cooked flesh.
Use a spoon to scoop out the seeds and stringy flesh surrounding them. These seeds are edible and you can cook them like pumpkin seeds, but there are so few of them that it isn’t really worth it. I usually throw them out.
Then you can either scoop out the rest of the flesh to use or peel off the outer peel. It doesn’t really matter except that I find you get a bit more caramelized flavor if you peel the skin off rather than scooping the flesh out.
Once the skin is gone, you can use the butternut squash in a soup. You can also cook butternut squash whole in the Instant Pot!
More Whole Roasted Veggies
Make your life easier by cooking these vegetables whole too.
- Whole Roasted Zucchini
- Whole Oven-Roasted Broccoli
- How to Roast Whole Eggplant
- Whole Roasted Cauliflower
- Bake Brussels Sprouts Whole
Podcast Episode: Making Butternut Squash
Listen to me explain briefly about how to make this squash, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
How to Cook Butternut Squash Whole Recipe
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
DESCRIPTION
Butternut squash is super-easy to cook if you know this simple technique.
Ingredients
- 1 whole butternut squash
Instructions
- Preheat oven to 425°F. Line a 13″x 11″ pan with aluminum foil.
- Put the squash in the pan. Poke it in 5-6 places with a sharp knife.
- Roast until a knife or skewer goes in easily, 60-80 minutes. It will be a mottled brown and a bit shriveled on the outside.
- Cut it in half lengthwise.
- Use a spoon to scoop out the seeds and stringy flesh surrounding them. Discard.
- Peel off the peel and then use the remaining flesh.
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This post originally appeared in March 2018 and was revised and republished in September 2024.
I’ve had a butternut squash in my pantry for way longer than I want to admit. I’ve been scared to cook it! They’re intimidating! I’m going to finally give it a go with your easy instructions!
You can do it, Angelica!
Never tried any squash except zuchinni
Trying new things is great, Saundra!
I like squash, but I’ve never cooked it.
Time to try something new, Cheryl!
I love cooking it this way.
Me too, Jennifer!
I’ll have to try this next time. I’ve peeled, cubed and boiled, peeled, sliced and roasted, cubed and roasted but never cooked whole.
Time to try a new method, Susan! Have fun!
Squash is so healthy, and butternut, spaghetti squash is my favorite.
Spaghetti squash is tasty too, Calvin!
My Mom cooked squash alot because we had a garden,love it with butter and pepper!
That’s wonderful, Debbie!
I’ve always cut my butternut squash in half and roasted them cut-side down. This is easier (and no risk of injury trying to cut through that danged hard skin)
Exactly, Tina! No battling to cut it in half this way!
I will now try cooking a butternut squash!
Great, Deborah!
I am cooking a Tukey at the same time and it has to be at 325 degrees. How long do you think it will take thesquah at a temp 100 degrees lower?
I’m really not sure. Try an extra 30 minutes. Alternatively, you could do it in the microwave like this https://cookthestory.com/microwave-butternut-squash/ or Instant Pot like this https://cookthestory.com/instant-pot-butternut-squash/ . Or, if it isn’t done in the oven when you need, you could try putting it in the microwave to finish it. Hope that helps!
We have been microwaving butternut and acorn squash for ages. Really fast and so easy, no worries about removing a finger while trying to cut them. Never been able to peel them while raw. After they’re cooked, we add some spices, butter and maybe some sugar and generally mash them after scooping out of the shell (peel, whatever). Delicious. My next project is to sous vide the acorn that’s been sitting out in the pantry. Going to give the skin a good wash and seal the whole thing in a zipper bag. I haven’t determined the time yet for this project, but shouldn’t be too hard to do since you can’t overcook sous vide. But, I think the flesh is going to be quite moist since there won’t be a way for the steam to escape. Wish me luck. ?
You can cook any squash the whole method. No hassle with peeling and deseeding before!
Yippee! Your instructions taught this 75 yr old man something new.
Fantastic! Don’t you just love learning cooking tips? It’s one of my favorite things!
Hi, you dont need to peel the squash at all. After it is roasted whole, the skin dissipates into the soup without detection. Saves much time and no waste.
Beth, I have never tried eating the skin after it is roasted. I always just use the insides. I’ll give it a try next time. Thanks for the tip!
How long to cook 2 at a time?
In the oven, put them side by side on a pan and cook for the same amount of time as instructed. The amount of time won’t change just because you’ve put two in the oven at the same time.
I have had a butternut squash sitting for three weeks and I just put it in the oven whole with some sweet potatoes. Happy Autumm cooking for me. THANKS
You’re welcome!
Loved it! Sprinkled pumpkin pie spice on it and drizzled with maple syrup! That poor, dejected squash sat on the kitchen table for three weeks while we ate the acorn and spaghetti squashes! Thanks so much!
I’m delighted that you liked it. The seasoning and syrup sound like amazing touches. Great idea!
Peeled one of my butternut squash and cubed it and then cooked it. As it was cooling I tasted it tasted pretty good but I wanted it a little sweeter so I sprinkled cinnamon on it and stirred it up good and that was delicious.
This morning I have a smaller one to do and I think I’m going to try it in the microwave and see how that does. Wish me luck
Good luck!
You can cook it even more quickly whole in a microwave. About 20 minutes. The bulbous end cooks before the narrow end as it is hollow.
Lucy, I’ve never tried microwaving it. This is great. Thanks!
Thank you so much, your instructions are so clear and easy and straightforward to follow…wish I had stumble onto your website sooner, thank you Christine
You’re welcome, Cambell. Thank you so much for your kind words.
Love butternut so much ! Thank you for easy-to-understand instructions !
You’re welcome!