Roasted Butternut Squash Cubes

Why You’ll Love This Recipe

This recipe is quick, versatile, and full of flavor. The squash caramelizes beautifully in the oven, while a simple seasoning of olive oil and your favorite spices enhances its natural taste. It’s low-carb, gluten-free, and pairs well with a wide range of main dishes, from roasted chicken to salmon or even grain bowls.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

• 2 ½ pounds whole butternut squash (or about 3 cups of cubed butternut squash)
• 2 tablespoons olive oil
• 1/3 teaspoon Seasonello (or substitute with a mix of salt, black pepper, garlic powder, and optional paprika)

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel, seed, and cube the butternut squash into 1-inch pieces.
3. In a large bowl, toss the squash cubes with olive oil and Seasonello (or your chosen seasoning) until evenly coated.
4. Spread the squash in a single layer on the prepared baking sheet.
5. Roast for 25–30 minutes, flipping halfway through, until the cubes are tender and lightly caramelized.
6. Remove from the oven and serve warm.

Servings and Timing

This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Add a sprinkle of cinnamon or nutmeg for a sweeter, fall-inspired flavor.
• Toss in chopped fresh rosemary or thyme for a savory herb version.
• Drizzle with balsamic glaze or honey before serving for extra sweetness.
• Mix with other roasted vegetables like carrots, parsnips, or Brussels sprouts.
• Sprinkle with toasted nuts or seeds for added texture.

Storage/Reheating

Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–10 minutes or in the microwave until warm.

FAQs

Can I roast butternut squash without peeling it?

Yes, but peeling ensures even cooking and a tender texture. Roasting with skin on is possible if using small cubes, but the texture may be firmer.

Can I prepare this in advance?

Yes, you can cube and season the squash ahead of time and store in the fridge for up to 24 hours before roasting.

Can I use other types of squash?

Yes, kabocha, acorn, or pumpkin cubes can be roasted using the same method.

Can I make this recipe vegan or keto-friendly?

Yes, this recipe is naturally vegan and keto-friendly.

What dishes pair well with roasted butternut squash?

It pairs beautifully with roasted meats, baked salmon, grain bowls, salads, or as a side to soups and stews.

Conclusion

Roasted Butternut Squash Cubes are an easy, versatile, and delicious way to enjoy seasonal squash. With minimal ingredients and maximum flavor, this recipe is perfect for weeknight dinners, festive occasions, or simply adding a healthy, comforting side to any meal.

Roasted Butternut Squash Cubes

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Roasted Butternut Squash Cubes are a simple, healthy, and delicious side dish that highlights the natural sweetness of the squash. Quick to prepare and lightly seasoned, these caramelized cubes are perfect for fall meals, holiday dinners, or weeknight sides.

• Total Time: 35–40 minutes
• Yield: 4–6 servings

Ingredients

2 ½ pounds whole butternut squash (or about 3 cups cubed)

2 tablespoons olive oil

1/3 teaspoon Seasonello (or substitute with salt, black pepper, garlic powder, and optional paprika)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel, seed, and cube the butternut squash into 1-inch pieces.
3. In a large bowl, toss the squash cubes with olive oil and Seasonello (or chosen seasoning) until evenly coated.
4. Spread the squash in a single layer on the prepared baking sheet.
5. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
6. Remove from the oven and serve warm.

Notes

Add a sprinkle of cinnamon or nutmeg for a sweeter, fall-inspired flavor.

Toss in chopped fresh rosemary or thyme for a savory herb version.

Drizzle with balsamic glaze or honey before serving for extra sweetness.

Mix with other roasted vegetables like carrots, parsnips, or Brussels sprouts.

Sprinkle with toasted nuts or seeds for added texture.

• Author: Madelynn
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American / Fall

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 120
• Sugar: 3g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 0mg