Go Back
Roasted Butternut Squash Cubes
Print Recipe

Roasted Butternut Squash Cubes

These Roasted Butternut Squash Cubes are golden, naturally sweet, and perfectly caramelized thanks to a hot oven and simple seasoning. A cozy fall–winter recipe, budget-friendly, and ideal for healthy meal prep.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Side Dish, Vegetable
Cuisine: American
Keyword: budget friendly side, fall winter recipe, healthy vegetable side, meal prep vegetables, roasted butternut squash
Servings: 10 servings
Calories: 145kcal
Cost: 7

Equipment

  • large baking sheet
  • mixing bowl
  • Chef's knife
  • cutting board
  • oven

Ingredients

  • 13–15 lb butternut squash, peeled, seeded, and cubed
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp dried mixed herbs (Italian herbs or thyme)
  • 1 tsp garlic powder

Instructions

  • Preheat oven to 410°F (210°C). Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes.
  • Place the squash cubes on a baking sheet. Drizzle with olive oil and add salt, pepper, dried herbs, and garlic powder. Toss to coat evenly.
  • Spread the cubes in a single layer without overcrowding. Roast for 20–22 minutes on the middle rack. Do not flip.
  • Remove when the bottoms are golden and caramelized and the centers are tender. Serve hot or cool for meal prep.

Notes

Store leftovers in the fridge up to 4 days or freeze for up to 2 months. For extra flavor, finish with Parmesan, toasted pecans, or balsamic reduction.