Roasted Butternut Squash

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  • 3 medium butternut or acorn squash, cut in half, seeds removed
  • 6 tablespoons butter, cut into pieces and softened
  • 1/2 cup maple syrup
  • Freshly grated nutmeg
  • Freshly ground black pepper
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Pre-heat the oven to 400°F.

Place butternut squash halves on a large baking sheet with the cut-side up. Divide the butter pieces among all six halves, smearing it all over the cut side of the squash. 

Drizzle each half with maple syrup and season with freshly grated nutmeg and ground black pepper. Roast the squash for 40-60 minutes, or until the flesh is tender when poked with a fork. You can serve each person a whole half each or you can scoop out the flesh into a serving bowl – whatever makes you and yours happy.

  • Progressive

    I oil a baking sheet and bake the squash cut side down. The last 15 minutes I turn them cut side up and just put salt and pepper. No need for anything sweet on it…it has it’s own sweet flavor. We eat them right out of the skin – cut it into the size pieces you prefer.

    • Cynthia Bryant

      I agree about skipping the sweetness! I roast mine with savory spices—purée fresh rosemary, thyme, sage, garlic, course sea salt and whole peppercorns with about a tablespoon of olive oil. Rub over the entire cut surface of both halves and then roast. I usually end up eating HALF as soon as it comes out of the oven! The other half can be puréed and mixed with half and half or chicken stock to make a delicious soup! Garnish with sour cream.

    • Peter Moskaluk

      agree 100%

  • Nicole LaPorte

    I will either do a savory recipe for my squash and add salt, thyme, and truffle oil for a real treat! But if you roast in half and just coat lightly in olive oil, I absolutely love it naked! Here’s my favorite butternut squash recipe –

  • Debbie Mercedes

    I did this recipe but had a few bloopers that I should mention to those trying it for the 1st time. When baking the butternut squash halves put them cut side down, or else it will take longer to bake. I found that the squash cook better cut-side down with the steam. Also, maple syrup should be added after baking the squash at the end because if you place it from the start, it will burn and smoke your kitchen. I had to remove the butternut halves and change the wax paper (that had lots of burnt maple syrup) in order to eliminate the smoke to continue baking. Overall, this recipe is delicious! Just needed a little process tweaking!

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