Easy Roasted Butternut Squash | Butternut squash is very easy to roast at home - simply cut it into cubes and bake it. Use the roasted squash cubes in hummus, veggie burgers, sauces, soups, or pasta recipes.
Roasting butternut squash cubes is super easy to do and you don't need much to enhance its natural flavor - making the cubes perfect for eating as a side dish or using in other recipes like Butternut Squash Hummus, Butternut Squash Bean Burgers, or grain bowls.
These easy roasted butter squash cubes take only about half an hour in the oven, and you'll just need oil, salt, and pepper to make them.
See the recipe card for exact amounts.
- butternut squash: I use a medium-sized squash, about 2 lbs.
- oil: I use extra virgin olive oil for flavor.
- salt and pepper: use a good amount of salt and pepper so your squash is seasoned properly. You can season it after baking again, once you've tasted it for seasoning.
How to Roast Butternut Squash
The trickiest part is cutting the squash. Use a sharp knife and cut off the base of the squash first so you can use it to keep the squash stable while you cut it in half.
You can peel the squash first or cut it first. I usually cut it first and scoop the seeds out and then peel it.
- Slice the bottom end off of the squash.
- Stand it up on the flat cut end and very carefully cut down the middle.
- Scoop out the seeds with a spoon.
- Peel the squash using a vegetable peeler in quick, short motions.
5. Cut the squash into cubes and then toss it in oil, salt, and pepper. You can add any other seasoning you like here. Try some of my Everyday Spice Mix, two to three teaspoons should do.
6. Arrange the squash on a baking sheet. You can line the baking sheet with parchment paper or a silicone mat for easier cleanup. Bake the squash cubes for about 30 minutes or until a fork slides in easily. This will depend on the size of the cubes. If you cut them smaller, check the squash sooner.
Tips for roasting squash
What to use roasted butternut squash cubes for
You can use roasted butternut squash cubes in many different recipes. I like to keep them in the fridge and add them to my grain bowls. You can also use these cubes in one of my favorite hummus recipes, my Curried Butternut Squash Hummus, or my Butternut Squash + Bean Burgers.
Store roasted butternut squash cubes in a covered container in the fridge for 4-5 days.
You don't need to peel butternut squash before roasting because the peel is edible but I prefer to peel it.
How to Roast Butternut Squash
- 1 butternut squash (about 2 lbs.)
- drizzle olive oil
- salt and pepper (to taste)
- Preheat your oven to 400°F (200°C)
- Cut the bottom off of the squash, giving it a flat end to stand on. Stand the squash on that flat end and then cut it through the middle.Cut each squash half in half again, separating the part with the seeds from the solid part of the squash.Peel the squash and then scoop the seeds out.
- Cut the squash into 1-inch cubes. Try the get the pieces as evenly sized as you can.
- Lay the squash cubes on a lined baking sheet, drizzle with oil, and season with salt and pepper. Add any other spices or spice mixes you want at this point.
- Bake for about 30 minutes, or until a fork pierces a cube easily.
Nutritional information is an estimate. Values vary based on products used.
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This post was originally posted on June 6, 2016.
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