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Oven Roasted Butternut Squash Cubes

Tender, lightly browned butternut squash cubes seasoned with garlic and pepper, perfect as a cozy vegetable side dish for any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 73
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece butternut squash (about 2 lb 15 oz) Choose a heavy squash with firm, unbroken skin.
  • 1/4 cup oil Can substitute with avocado oil or canola oil.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder Can be substituted with onion powder.

Method
 

Preparation
  1. Preheat the oven to 400°F. Peel the squash and set a cutting board on a stable surface before you begin.
  2. Cut the squash in half lengthwise and scoop out the seeds. Slice the squash into pieces about 1 inch wide.
  3. In a large bowl, combine the squash cubes with oil, salt, pepper, and garlic powder. Toss until evenly coated.
Cooking
  1. Line a baking sheet with parchment paper and spread the squash cubes in a single layer, leaving space between pieces.
  2. Roast for about 35 minutes, turning the cubes halfway through. Check for doneness by piercing with a fork; the edges should be lightly browned and the center tender.
Serving
  1. Serve the roasted butternut squash warm, or let cool and refrigerate in an airtight container for 3 to 4 days.
  2. For freezing, arrange cooled cubes in a single layer on a tray and freeze until firm, then transfer to a freezer-safe bag.

Notes

This dish works well as a comforting side for roasted meats or soups. Can be made ahead and reheated.