Roasted Butternut Squash Cubes
How to cook Roasted Butternut Squash Cubes perfectly every time! Tender, caramelized roasted squash is delicious as a simple side dish.
Servings: 4
Calories: 147kcal
Ingredients
- 1 medium butternut squash 2-3 lbs
- 2 tablespoon olive oil extra virgin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme optional
Instructions
- Preheat oven to 425 degrees F and line 2 large baking sheets with parchment paper.
- Peel and cut butternut squash into 1-2 inch cubes. Just make sure they are roughly the same size for even roasting.
- In a large bowl, add cubed butternut squash, drizzle with oil and stir with a wooden spoon to coat. Sprinkle with salt, pepper, thyme and stir again until thoroughly mixed.
- Divide squash between 2 previously prepared baking sheets and spread in a single layer, making sure chunks are not overlapping and mostly not touching each other.
- Bake for 35-40 minutes or until squash is tender inside and golden brown on the outside. Cook time will depend on your oven. Remove and enjoy as a side dish, in salads and bowls.
Notes
- Store: Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months and thaw on a counter for a few hours or in the fridge overnight.
- Reheat: Reheat in a microwave or in oven safe baking dish at 350 degrees F for 10-15 minutes until warmed through.
- Freeze: Up to 3 months in the freezer and thaw on a counter for a few hours or in the fridge overnight.
- Here are some times and temperatures so you can decide what works best for you! I would recommended to check your baked butternut squash at 30 minutes regardless the temperature.
- 375 degrees F roast for 45 - 60 minutes
- 400 degrees F roast for 40-50 minutes
- 425 degrees F roast for 35-40 minutes
Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 589mg | Fiber: 4g | Sugar: 4g