Whole butternut squash roasted in the oven (easy & quick)

Want a super simple, no-fuss way to cook your butternut squash? Roasting the butternut squash whole in the oven is the secret to melt-in-the-mouth, ultra-flavorful flesh. You don't even have to struggle with peeling or cutting it (we all know it can be a bit of a challenge 🏋️‍♂️). Here's how to do it, step by step:

1. Wash your squash well under water to remove all traces of soil.
2. Pierce the skin with a fork or the tip of a knife in several places (like a potato). This prevents it from exploding during cooking 🤓.
3. Place it on a baking sheet lined with baking paper or in an ovenproof dish.
4. Bake at 180°C (fan-assisted if possible) and cook for about 1 hour to 1 hour 20 minutes. The time depends on the size of your butternut squash, so check with a knife: it should sink in like butter 🧈.
5. Leave to cool for 10 minutes outside the oven before handling: the skin will then peel off by itself, and you can cut it and remove the seeds without burning yourself.

The result: a golden, soft squash that's so easy to use! Make quick purées, creamy soups, or even a "butternut surprise" vegetable stuffing 🥄.

• Smart seasoning : You can rub the skin with a little olive oil, salt, pepper, or even spices (curry, smoked paprika 🌶️) before putting it in the oven. This gently flavors the flesh.
• Sweet and savory version : Add a drizzle of honey or maple syrup halfway through cooking, and some fresh herbs (thyme, sage 🌿) for a real autumnal twist.
• Save time : Whole-baked is perfect if you want to prepare ahead of time. Once cooked, it can be refrigerated for up to 3 days, ready to be used in many recipes.
• Edible skin : After cooking, the skin of the butternut squash is tender and can be eaten (after blending into soup or gratin) if you use an organic squash.

• In a smooth purée : Collect the cooked flesh, mash it with a dash of vegetable cream or milk, a pinch of nutmeg and a little grated parmesan 🧀.
• Quick Soup : Blend butternut squash with broth, roasted garlic, and a touch of coconut milk for a smooth and flavorful soup. A handful of toasted seeds on top and it's guaranteed to be a treat 🥣.
• For stuffing : Cut the squash in half lengthwise, remove the seeds, then fill the hollow with fresh goat cheese, walnuts, herbs, and a drizzle of olive oil. Bake in the oven to brown, and you've got a stunning veggie dish!
• Warm salad : Warm butternut squash cubes, lamb's lettuce, feta, hazelnuts, dried cranberries and balsamic vinaigrette 🍇.

Want to vary your cooking? Try Lorraine pumpkin for a different flavor or discover other cooking methods with our air fryer guide !

• Roasted seeds : Collect them, wash them, dry them, and roast them with a little salt or paprika in the oven. They're perfect for snacking on as an aperitif or to add crunch to a soup 🤩.
• The skin : If it's well cooked and your squash is organic, blend it into a puree or a velouté, it's zero waste and just as tasty!

And for even more inspiration, discover our local butternut squash , to cook however you like!

• Should you pierce the squash? Yes, it's important to prevent it from bursting under the pressure of the steam 🔥.
• Can you bake a stuffed butternut squash whole? Yes: start by pre-cooking it whole, then cut it, remove the seeds, and garnish it as desired before finishing baking it in the oven.
• How long does it take to cook? Generally, a medium squash takes around 1 hour 10 minutes at 180°C, but this can be adjusted according to size and ripeness. The bigger it is, the longer it takes!
• Does this work with other squashes? Yes, the method also works for pumpkin or butternut squash.
• What is butternut squash? Discover all about the history of butternut squash and its nutritional benefits.