Last Updated on October 18, 2022 by Betty Davies
A mix between butternut squash and pumpkin, butterkin squash is a delicious fall vegetable that you need on your plate! It’s orange flesh is tender and sweet when roasted and it’s so easy to make. Seasoned with garlic, this roasted butterkin squash recipe won’t be out of place on your Thanksgiving table.
Fall is the time for all things squash, and if you haven’t tried butterkin squash before then it’s definitely one to add to your menus!
A hybrid of pumpkin and butternut squash, it is shaped like a small sugar pumpkin but has a lighter colored orange skin like butternut squash. It’s flesh is a deep orange in color and is wonderfully tender and smooth once roasted in the oven. It’s flavor is sweet like butternut squash.
Easy to prep and simply seasoned, this recipe makes the most of the squashes natural flavor and oven roasting intensifies the sweetness.
The roasted wedges make for a great fall vegetable side dish that’s ideal for Thanksgiving, and be sure to check out my other suggestions below on how to make the most of this delicious butterkin squash!
Why you will love this recipe!
- Easy: This small squash is simple to prep. There’s no need to peel it, just remove the seeds, cut it into wedges, toss in the seasonings and roast. With just a few pantry staple ingredients, it’s ready to roast in no time at all.
- Healthy: Like other winter squashes, butterkin is loaded with antioxidants and rich in vitamins and minerals. High in fiber and low in fat, it’s a great option for a healthy and well balanced diet.
- Easy to adapt: This simple recipe is easy to adapt to your tastes. You can also use the roasted squash in soups, or puree it to use in your favorite fall recipes.
- Dietary info: This roasted butterkin squash is vegan, dairy-free and gluten-free.
- Butterkin squash: The skin of the butterkin squash should be smooth and when you tap it it should sound hollow. It should feel heavy for it’s size. Butterkin squashes range in weight from about 2 to 4 pounds and are a flattened oval shape.
- Oil: Use a high heat neutral oil like avocado, canola or vegetable. The oil will help the squash cook evenly and help the seasonings penetrate the flesh during cooking.
- Seasonings: Salt, black pepper and garlic powder.
How to make roasted butterkin squash
Be sure to scroll down for the full recipe!
- Wipe clean the skin of the squash, cut in half and remove the seeds (photo 1).
- Cut each half into wedges and toss in the oil and seasonings (photo 2).
- Place on a parchment lined baking sheet in a single layer (photo 3).
- Roast til tender (photo 4).
The seasoning for this roasted butterkin squash is simple and savory, but you can easily adapt it to suit your tastes.
- Make them sweet: Try swapping out the garlic powder for cinnamon.
- Make them maple roasted: Halfway through cooking, drizzle over some maple syrup.
- Mash or puree them: Once roasted, you can remove the flesh from the skin and whip them to make a squash puree, or mash them with some butter and cream.
- Make them fancy: For a pretty Thanksgiving side dish, garnish the roasted squash with some crumbled feta and pomegranate seeds.
Frequently Asked Questions
Peeling squashes can be quite tricky, so to save time and effort, I like to roast the wedges with the skins on. Once cooked, the tender flesh is easy to remove from the skins. I also find that the skin helps to hold the shape together.
The skin of butterkin squash is edible, but it is very tough to eat. The roasted flesh is easy to remove from the skins to eat.
It’s best to at least cut the squash in half so that you can remove the seeds, if you cook it whole it will also take longer and you won’t be able to season the flesh. If you are roasting the squash to add to a fall soup, or to make mash or puree, you don’t need to cut it into wedges. Cut in in half, season the flesh and cook as per the recipe below.
This roasted butterkin squash recipe is a perfect addition to any fall table, whether it be Thanksgiving or just a normal weeknight meal. Sweet, but not overpowering, it’s a great accompaniment for all of your favorite dinners. Try it with:
Make Ahead, Storage and Reheating
It’s best to prep the squash within a couple of hours before roasting it so that it doesn’t dry out. It’s best eaten soon after you’ve made it, but will keep well covered in the fridge for a day or two. It can be reheated in the oven at 350F / 180c for 5 to 10 minutes to warm it through to serve.
This roasted butterkin squash is the perfect fall side dish, and perfect for your Thanksgiving meal. Sweet and tender, it’s time to give this healthy and delicious veggie a go!
More Squash Recipes
- Butternut Squash Mash with Cinnamon
- Maple Roasted Acorn Squash
- Roasted White Zucchini
- Sweet Potato Butternut Squash Soup
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Roasted Butterkin Squash Recipe
- Preheat the oven to 400F / 200c.
- Using a sharp chefs knife, cut the squash in half through the middle. Scoop out the seeds with a spoon.
- Cut the squash into similar sized wedges. Place in a bowl and toss in the ol and seasonings.
- Place the butterkin wedges on to a parchment lined baking sheet i a single layer.
- Roast in the oven for 20 minutes.
- Use a spatula to flip over the wedges and roast for another 20 minutes til fork tender.
- Nutritional information is an estimate only and based on one of four servings.
- Make it sweeter by drizzling over some maple syrup half way through cooking.
- The roasted squash can be mashed, pureed or added to soups.