Roasted Butternut Squash Cubes

Roasted Butternut Squash on baking sheet foodiecrush.com

Roasted Butternut Squash Cubes

Roasted butternut squash becomes sweet and caramelized in just about 20 minutes when cooked at a high temperature in the oven. Enjoy it as is for a delicious side, or add to salads, pasta, and grain bowls, and more.

Course Side Dish

Cuisine American

Keyword roasted butternut squash

Prep Time 5

Cook Time 15

Total Time 20

Servings -6

Calories 262kcal

Ingredients

2 pound butternut squash
3 ½ tablespoons extra-virgin olive oil
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 425°F.
Prepare the squash for roasting. Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them.
Cube and season. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, and arranged in an even layer.
Roast. Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. Taste and add more salt or pepper if desired.

Notes

See the blog post above for more ways to season your squash. I particularly love this roasted butternut squash with Parmesan and sage as well as this maple brown butter variation.

Nutrition