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Roasted Butternut Squash Cubes

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.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 10 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat oven to 410°F (210°C). Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes.
  2. 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.
  3. Spread the cubes in a single layer without overcrowding. Roast for 20–22 minutes on the middle rack. Do not flip.
  4. 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.