Description
Follow these steps to make easy roasted butternut squash cubes with crispy edges and a creamy interior, perfect as a weeknight side or holiday dish.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup (optional, for sweetness)
- 1/2 teaspoon dried thyme
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 off the neck and the bulbous end. Slice the neck into rounds, then cut the rounds into 1-inch cubes. Scoop out the seeds from the bulbous end and discard them. Cut the remaining flesh into 1-inch cubes.
- Place all the squash cubes into a large bowl. Drizzle with olive oil.
- Add the salt, pepper, maple syrup (if using), and dried thyme to the bowl. Toss everything together until the squash pieces are evenly coated.
- Spread the seasoned squash in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote caramelization.
- Roast for 25 to 35 minutes, flipping the pieces halfway through the cooking time, until the squash is tender when pierced with a fork and the edges are nicely browned and caramelized.
- Remove from the oven and serve immediately.
Notes
- For extra flavor, toss with 1 teaspoon of garlic powder along with the other seasonings.
- If you prefer a softer texture without much crisping, reduce the oven temperature to 375°F (190°C) and roast for 40 minutes.
- If you are roasting other vegetables, ensure they are cut to a similar size for even cooking.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: 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: 27
- Fiber: 5
- Protein: 3
- Cholesterol: 0