Simple Roasted Butternut Squash Cubes
Roasted Butternut Squash is one of those simple pleasures that I look forward to every Fall and Winter. Come and find out how to roast butternut squash in various ways along with 7 flavor combinations that are seriously SO good!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
- 1 large butternut squash
- 3 Tablespoon extra virgin olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons finely chopped fresh herbs like thyme rosemary, or sage, (optional)
- honey or maple syrup for drizzling (optional)
First, move the oven rack to the middle position and preheat the oven to 400 degrees F.
Then, line a baking sheet with foil and brush with 1 tablespoon of olive oil, and set aside.
Next, cut off the top and bottom of the squash. With a strong vegetable peeler, peel off the squash’s skin and discard.
Then, using a long, strong chef’s knife, cut the butternut squash in half right down the middle. Remove and discard the seeds.
Next, cut the squash into 1/2-inch pieces, and place them on your prepared baking sheet.
Then, drizzle the remaining 2 tablespoons of olive oil over the squash. Sprinkle the salt and pepper over the butternut squash, and use your hands to coat the squash pieces in the olive oil, salt, and pepper.
Finally, if you’re using the squash for a salad (like my Thanksgiving Salad recipe), then roast the squash in the oven for 20-25 minutes (tossing the pieces at the 10-minute mark), or until the squash is tender. If you plan on pureeing the squash, then roast for 45-55 minutes, or until the butternut squash pieces are soft and beginning to brown on the edges.
Serving: 0.5cups | Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Sodium: 199mg | Potassium: 440mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13320IU | Vitamin C: 27.3mg | Calcium: 63mg | Iron: 1mg