Easy Roasted Buttercup Squash – Whole 30 Friendly
Roasted Buttercup Squash is an easy way to prepare this sweet winter squash. Plus, if you make your own seasoning, it is Whole 30 compliant!
This is a buttercup squash (not to be confused with butternut squash – they sound the same but look very different). Buttercup squash is a dry, sweet squash and it is perfect for roasting!
We went to our local pumpkin patch a couple of weeks ago, and they have a squash-tasting station. They prepare different varieties of squash that they grow and sell and then you can give them all a try and figure out what kinds of squash you like. We tried spaghetti squash – which we already knew we loved! – and a pumpkin dip, squash seeds and roasted buttercup squash.
Camden ate the roasted buttercup squash and immediately said, “skash? skash? more?” And if my toddler is asking for more squash, you know I have to know how they prepared it.
Turns out there was a secret ingredient (really, the only other ingredient aside from squash and a bit of oil): Montreal Steak Seasoning. That’s it! That’s the key to this lovely, wonderful, perfect dish. It’s a perfect side dish for any fall or winter meal, and I would love this on the table at our Thanksgiving. In fact, it’s getting put on my list right now.
This roasted squash would also be great to blend into a soup or to add to a salad. Roasted squash is so versatile, and it is honestly really, really affordable!
Roasted Buttercup Squash – the Ingredients
Like I said before, this is such a simple recipe that there are only a few ingredients. You need a buttercup squash, a couple tablespoons of extra virgin olive oil, and Montreal Steak Seasoning.
You can buy the stuff from McCormick at the grocery store, but you can also make your own, Whole 30 compliant seasoning. Even if you’re not following the Whole 30 – which I’m not – it’s better to make your own because you know there are all real ingredients in it. Here is a great recipe to make your own!
Cutting the Buttercup Squash
Winter squash is notoriously hard to cut. Buttercup squash is no exception. The first time I made it, I diced my my squash without any preparation. It literally gave me a blister on my hand from the pressure of the knife against my skin.
So, here’s my tip to you: microwave your squash for a couple of minutes first, and then cut and dice. So. Much. Easier.
To cut your squash: start by piercing your squash a few times with a fork or a knife. Put it in the microwave and cook it for about 3 minutes. Remove the buttercup squash from the microwave and cut it in half.
Scoop out the seeds and stringy middle parts. (Side note: if you like pumpkin seeds, buttercup squash seeds are the same thing. You can set your seeds aside and roast them with delicious seasonings. In fact, give Montreal Steak Seasoning a try!)
After you clean out your squash, peel the squash with a large knife and dice it into small cubes. Since you heated it for a few minutes, it should be easier to peel and dice.
Cooking the Roasted Buttercup Squash
Preheat the oven to 400 degrees.
Once you dice the squash, dump it all into a big bowl. Drizzle a tablespoon of olive oil over the top and use your hands or a large spoon to toss the squash in the oil. If the squash seems super dry, add a little bit more oil. Just start small, because if you over-oil it, the squash won’t get as roast-y when you cook it in the oven.
Dump the squash onto a large rimmed baking sheet. Sprinkle Montreal Steak Seasoning all over the squash. Use a large spoon to stir and mix the squash; add more seasoning if necessary.
Roast the squash in the oven at 400 degrees for 20-30 minutes, or until the squash is tender. Stir the squash once, about 10-15 minutes into the cooking time.
Remove the squash from the oven and serve!
Serve Roasted Buttercup Squash alongside a slow cooker pot roast (or an Instant Pot pot roast) for a complete, perfect fall meal!
When you make this delicious Roasted Buttercup Squash, be sure to take a photo and post it on Instagram. Make sure to tag me (@biscuitsandgrading)! I can’t wait to see it!
If you enjoyed this recipe, make sure you subscribe so you never miss a recipe! You’ll receive only occasional emails and freebies from me, and you’ll be the first to know about any giveaways!
This squash is a perfectly seasoned fall dish!
- 1 whole buttercup squash
- 1-2 tbsp. extra virgin olive oil
- Montreal Steak Seasoning (homemade for Whole 30 compliant)
Preheat oven to 400 degrees.
Pierce squash multiple times with a fork or knife. Microwave squash for 3 minutes.
Slice squash in half and remove seeds and stringy insides. Peel squash and dice into cubes.
Toss cubes in a large bowl with 1 tablespoon of olive oil (drizzle more if needed).
Spread squash cubes on large rimmed baking sheet. Sprinkle liberally with seasoning; stir and season more.
Roast squash at 400 for 20-30 minutes or until tender, stirring once halfway though.
I’m not usually a big squash fans, but this sounds delicious!
Made this today… delicious!!
I’m so glad you enjoyed it!