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Simple Roasted Butternut Squash Cubes

Close-up of glistening, caramelized roasted butternut squash cubes seasoned with dark herbs on a white plate.
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Make this easy butternut squash recipe for a quick vegetable side dish. You get tender inside, crispy edges, caramelized butternut squash every time using simple seasonings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
  2. Peel the butternut squash. Cut off the ends, slice the squash in half lengthwise, and scoop out the seeds.
  3. Cut the squash flesh into uniform 1-inch cubes. Uniform size helps the squash roast evenly.
  4. Place the squash cubes in a large bowl. Drizzle with olive oil and toss to coat completely.
  5. Sprinkle the salt, garlic powder, and black pepper over the squash. Toss again until the seasonings stick to all the pieces.
  6. Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote caramelization.
  7. Roast for 25 to 30 minutes, flipping the cubes halfway through the cooking time. The squash is done when it is fork-tender and the edges show nice caramelization.
  8. Serve immediately as a healthy roasted squash recipe or a savory fall vegetable side.

Notes

  • For extra sweetness, you can add 1 teaspoon of maple syrup along with the olive oil.
  • If you want softer edges, cover the pan loosely with foil for the first 15 minutes of roasting, then remove the foil for the remaining time to crisp them up.
  • This recipe works well for butternut squash for holidays like Thanksgiving.

Nutrition

Find it online: https://hearthbite.com/roasted-butternut-squash/