Roasted Whole Butternut Squash Recipes (from soup to snack)
Roasted Whole Butternut Squash 3 ways! From the best roasted butternut squash soup with carrots to toasted butternut squash seeds that make the best Whole30 snacks! Pick 1 of the 3 recipes below or make all of them!
Preheat oven to 400Cut the body part (the round shapof a whole butternut squash in half. Leave the skin on and scoop out the seeds. Roughly dice the carrots and slice the onion in half. You can choose to leave the onion skin on and peel it after roasting or peel the skin first before roasting.
In a large sheet pan lined with parchment, sprinkle salt and pepper over the inner cavity (orange flesof the squash and lightly drizzle with olive oil. Use your hands to rub the olive all over the cavity. Place them cut side down.
In a second large sheet pan lined with parchment, lightly sprinkle salt, pepper, and olive oil over carrots and onions.
Roast the squash for 40 minutes total over the lower rack. Roast the carrots and onion for 20 minutes total over the medium rack.
In the meantime, saute ginger and garlic with olive oil and a small pinch of salt until fragrant, about 2 minutes.
Once out of the oven and cool enough to touch, scoop out the butternut squash flesh and discard the skin. Add the squash to a high speed blender, along with the carrots, onion, ginger, garlic, and coconut cream. Use the soup function and blend until creamy smooth. Taste and season with more salt and pepper if you like. For thinner texture, add more stock and blend again.
For the cinnamon squash cubes:
Pre-heat oven to 400Line a large baking sheet pan with parchment paper. Drizzle with a good amount of olive oil, season with coarse sea salt to taste. Lightly sprinkle with cinnamon powder. Toss and coat well.
Distribute the squash in one layer and roast for 20-25 minutes, until they are tender, turning once with a metal spatula.
Serve at room temperature or chilled. Store extra in food glassware container in the fridge. Best finish in 2-3 days.
For the roasted butternut squash seeds:
Rinse the squash seeds clean and pad dry with a paper towel. Line a sheet pan with parchment and season the seeds with salt and toss with olive oil. Spread them in one single layer. For air fryer, roast at 350F for 15 minutes total. Remember to toss the basket at half-time point (roughly after 7 minutes).
For oven, roast at 325F (or 300F for convection ovefor about 18 minutes total. Fluff at half-time point. The seeds should be crunchy and golden brown but not burnt. Add 2 more minutes for even crunchier texture. Once out of the oven and while still hot, sprinkle with nutritional yeast and season with more salt if you like!
Video
Notes
If you don’t have a high speed blender, alternatively, add the roasted vegetables and milk cream to a large heavy bottomed soup pot. Puree with a handheld blender until creamy smooth. Thin with more stock if you like.
Pro tip - Make two dishes at once! You can make the soup and the cinnamon roasted squash at the same time. Season the squash cubes and add them to the second sheet pan with carrots and onions. The roasting time and temperature are the same - 400F for 20 minutes total.
Storage tips: Store the soup (once cool and no longer piping hot) into individual and freezer friendly containers for up to 3 months. Defrost a night before in the fridge. Reheat over stovetop or microwave.
Tips for squash seeds: Just like popcorn, they taste the best once fresh hot out of the oven.
Disclaimer: In the photos, I sprinkled the seeds over the soup. If you do so, I recommend that you eat them right away or the seeds will become fibrous and hard to chewy. In my opinion, the seeds are best enjoyed as a side snack.
The nutritional label is calculated for soup only without the toppings.