Roasted Butternut Squash

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A Rachael Ray recipe that is a Thanksgiving tradition in her home.

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. Place butternut squash halves on a large baking sheet with the cut side up.
  3. Divide the butter pieces among all 6 halves, smearing it all over the cut side of the squash.
  4. Drizzle each half with maple syrup and season with freshly grated nutmeg and ground black pepper.
  5. Roast the squash for 40-60 minutes or, until the flesh is tender when poked with a fork.
  6. 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.


Most Helpful

Very good. I scaled it down for only one squash, but otherwise followed the recipe. I do enjoy squash more when it has been peeled and cut into cubes prior to roasting, but since I don't enjoy peeling raw squash, I do like the simplicity of roasting it this way. Thanks for posting the recipe!

GaylaJ March 17, 2007

This was easy to make. I had Grade B maple syrup that I used and fresh ground nutmeg. The hint of nutmeg in this recipe really makes this recipe great. I would not use more then a pinch or two of nutmeg for this recipe. Thanks for posting.

Charlotte J December 03, 2006

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