Why You’ll Love This Recipe
Roasted Butternut Squash Cubes are easy to make, healthy, and packed with flavor. The natural sweetness of the squash caramelizes beautifully as it roasts, while the olive oil helps it become tender and golden brown. You can customize the flavor with fresh herbs like thyme, rosemary, or sage, and for a touch of extra sweetness, drizzle it with honey or maple syrup. This recipe is perfect for holiday meals, fall dinners, or even as a healthy snack on its own.
Ingredients
- 1 large butternut squash
- 3 tablespoons extra virgin olive oil (divided)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons finely chopped fresh herbs (like thyme, rosemary, or sage, optional)
- Honey or maple syrup for drizzling (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Move the oven rack to the middle position and preheat the oven to 400°F (200°C). Line a baking sheet with foil and brush with 1 tablespoon of olive oil. Set aside.
- Prepare the Squash: Cut off the top and bottom of the butternut squash. Peel the skin using a strong vegetable peeler and discard the skin.
- Cut the Squash: Cut the squash in half lengthwise. Remove and discard the seeds. Then, cut the squash into ½-inch cubes.
- Season the Squash: Place the squash cubes on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of olive oil. Sprinkle with salt and pepper, and toss to coat evenly.
- Roast: If using the squash for a salad, roast for 20-25 minutes, tossing the pieces halfway through, or until the squash is tender. For pureeing, roast for 45-55 minutes, or until the squash pieces are soft and beginning to brown on the edges.
- Finish and Serve: If desired, drizzle the roasted squash with honey or maple syrup and sprinkle with fresh herbs before serving. Enjoy warm as a side dish or as part of a larger meal.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 25-55 minutes (depending on intended use)
- Total Time: 45-75 minutes
Variations
- Herb Variations: Try different herbs such as sage, thyme, or rosemary for a variety of flavors.
- Sweetness: For an extra sweet kick, drizzle with maple syrup, honey, or even a sprinkle of cinnamon and nutmeg.
- Roast with Other Veggies: Add carrots, sweet potatoes, or onions to the baking sheet for a mixed roasted vegetable medley.
- Savory Version: Toss with a little garlic powder or smoked paprika for an extra savory flavor.
- Vegan Option: This recipe is naturally vegan, so it’s perfect for plant-based meals.
Storage/Reheating
- Storing: Leftover roasted butternut squash cubes can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, simply warm them in the microwave or re-roast them in the oven at 350°F for 10 minutes until heated through.
FAQs
Can I use a different type of squash for this recipe?
Yes! You can use other squash varieties like acorn, kabocha, or delicata. Just keep in mind that roasting times may vary depending on the size and density of the squash.
How do I know when the butternut squash is done roasting?
The squash is done when it is fork-tender and slightly caramelized on the edges. If you prefer it softer or more browned, continue roasting for a few extra minutes.
Can I roast butternut squash without peeling it?
You can roast butternut squash with the skin on, but the skin may remain tough and difficult to eat. Peeling it will ensure a smoother texture and easier eating.
Can I freeze roasted butternut squash cubes?
Yes, you can freeze the roasted squash. Let it cool completely, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Reheat from frozen in the oven or microwave.
How can I make this recipe spicier?
To add some heat, sprinkle the squash with chili powder, cayenne pepper, or smoked paprika before roasting.
Can I use other oils for roasting the squash?
Yes, you can use other oils such as avocado oil or coconut oil, depending on your preference.
Can I roast the squash in a different type of pan?
Yes, you can use a baking dish or a roasting pan, but a baking sheet allows the squash to cook more evenly and get crispy edges.
Can I add nuts or seeds to this recipe?
Yes! Toasted pumpkin seeds, pecans, or walnuts make a great topping for roasted butternut squash, adding both crunch and extra flavor.
Can I make this recipe ahead of time?
Yes, you can prep and season the squash ahead of time and refrigerate it for up to a day before roasting. Simply roast it when you’re ready to serve.
Is this recipe gluten-free?
Yes, roasted butternut squash is naturally gluten-free, making it a perfect option for gluten-free diets.
Conclusion
Simple Roasted Butternut Squash Cubes are an easy, healthy, and delicious side dish that brings the warmth and sweetness of fall and winter right to your table. The natural caramelization from roasting brings out the squash’s sweetness, while the olive oil and seasonings add a savory touch. Whether you’re serving it as a side dish, in a salad, or as a standalone snack, this recipe is sure to become a favorite for any occasion. Enjoy the comfort of this easy-to-make, flavorful dish!
Simple Roasted Butternut Squash Cubes
- Total Time: 45-75 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Simple Roasted Butternut Squash Cubes are the perfect side dish for fall and winter meals. With a delicious balance of sweetness and savory flavors, this easy-to-make recipe features tender roasted squash cubes, seasoned with olive oil, salt, and pepper, and enhanced with fresh herbs and a drizzle of honey or maple syrup. Whether served on their own, in a salad, or alongside a main dish, these roasted squash cubes are sure to become a favorite.
Ingredients
1 large butternut squash
3 tablespoons extra virgin olive oil (divided)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh herbs (like thyme, rosemary, or sage, optional)
Honey or maple syrup for drizzling (optional)
Instructions
-
Preheat the Oven: Set the oven to 400°F (200°C). Line a baking sheet with foil and brush with 1 tablespoon of olive oil. Set aside.
-
Prepare the Squash: Cut off the top and bottom of the butternut squash. Peel using a strong vegetable peeler and discard the skin.
-
Cut the Squash: Cut the squash in half lengthwise. Remove and discard the seeds. Then, cut the squash into ½-inch cubes.
-
Season the Squash: Spread the cubed squash on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
-
Roast: For salad use, roast for 20-25 minutes, tossing halfway through. For a softer texture, roast for 45-55 minutes, or until the squash is tender and lightly browned on the edges.
-
Finish and Serve: If desired, drizzle the roasted squash with honey or maple syrup and sprinkle with fresh herbs before serving. Enjoy warm.
Notes
Squash Options: You can substitute other squash varieties like acorn or delicata, but cooking times may vary.
Sweetness: Drizzle with maple syrup or honey for added sweetness.
Herb Variations: Experiment with rosemary, sage, or thyme for different flavor profiles.
Vegan Option: This recipe is naturally vegan, so it works well for plant-based meals.
- Prep Time: 20 minutes
- Cook Time: 25-55 minutes (depending on desired texture)
- Category: Side Dish, Healthy Recipe, Fall Recipe
- Method: Roasting
- Cuisine: American
