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–+ servings
A whole butternut squash on a marble counter.
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5 from 1 vote

How to Roast Butternut Squash

Roasted butternut squash cubes seasoned with salt and pepper, ready to eat or use in other recipes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Canadian
Servings: 4
Calories: 101kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 1 butternut squash about 2 lbs.
  • drizzle olive oil
  • salt and pepper to taste

Instructions

  • 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.

Video

Notes

Try adding your favorite spice mix to the squash cubes before baking.
Check the squash earlier if you cut smaller cubes. Let it bake longer if you cut larger cubes.
Store leftover squash in the fridge in a covered container for 4-5 days.

Nutrition

Calories: 101kcal | Carbohydrates: 26g | Protein: 2g | Fiber: 5g | Sugar: 5g