Description
Follow these steps to roast butternut squash cubes until they have crispy edges and a creamy interior, making an easy weeknight or holiday side dish.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon maple syrup (optional, for sweetness)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Peel the butternut squash. Cut it in half lengthwise and scoop out the seeds using a spoon.
- Cut the squash into uniform 1-inch cubes. Uniform size helps the squash cook evenly.
- Place the squash cubes in a large bowl. Drizzle with olive oil.
- Add the salt, pepper, and garlic powder. If you want a sweet and savory flavor, add the maple syrup now.
- Toss the squash until all pieces are lightly coated with oil and seasonings.
- 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 ensure caramelization rather than steaming.
- Roast for 25 to 35 minutes, flipping the cubes halfway through the cooking time.
- The squash is done when it is tender when pierced with a fork and the edges show deep golden brown caramelization.
- Remove from the oven and serve immediately as a simple fall vegetable side.
Notes
- For extra flavor, toss the squash with 1 teaspoon of dried thyme or rosemary before roasting.
- If you prefer softer edges, cover the baking sheet loosely with foil for the first 15 minutes of roasting, then remove the foil for the remaining time.
- If you are making a large batch, roast the squash in batches to maintain high oven temperature and achieve better caramelization.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup cooked
- Calories: 180
- Sugar: 8
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 3
- Cholesterol: 0