Roasted Butternut Squash Cubes Recipe
Learn how to roast butternut squash cubes with my foolproof steps. This simple baked butternut squash recipe can be used in soups, salads, grain dishes, tacos, and more.
Servings: 5 cups
Ingredients
- 1 butternut squash about 3 pounds, cut into cubes
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Adjust oven rack to middle position and preheat the oven to 425 degrees.
- Place cubed butternut squash on the prepared pan. Drizzle with olive oil, salt, and black pepper. Give it a toss to ensure that all of the cubes are coated with the oil and the seasoning.
- Arrange the squash cubes on a single layer.
- Roast, turning them halfway through, for 30-35 minutes until they are lightly golden brown on the edges or until a knife inserted in one of the cubes comes in and out easily.
- Carefully transfer onto a plate and serve while still warm.
Notes
Yields: A 3-pound butternut squash yields somewhere between 5 to 6 cups of roasted 1-inch butternut squash cubes.
Make Ahead: Roast the squash up to a day in advance, bring it to room temperature, then store it in an airtight container in the fridge. The next day, spread it on a sheet pan and reheat it at 300°F for 10-15 minutes.
Storage: Let the leftovers cool to room temperature, transfer them to an airtight container, and keep them in the fridge for up to 4 days.
Freezing: Spread the roasted cubes on a sheet pan and freeze for 2 to 3 hours, then transfer to an airtight container and freeze for up to 3 hours.
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