Easy Roasted Butternut Squash Chunks

This easy roasted butternut squash recipe is simple but versatile. Jazz up the simple butternut squash cubes with spices or fresh herbs.  Roast butternut squash chunks uncovered at 425F for 35-40 minutes.

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Variations on Roasted Butternut Squash Chunks

• Add a little maple syrup to the roasted butternut squash half way through the cooking process if you want it sweeter.
• Toss squash cubes with favorite seasonings or spices before roasting. Try cumin, chili powder, curry, coriander, cinnamon, or cayenne.
• Garnish butternut squash with fresh or dried herbs like sage, rosemary, thyme, or parsley.

Tips For Choosing and Cutting Butternut Squash

Look for butternut squash with a long even neck and smaller bulb.  These will have less seeds and waste.

Peeling butternut squash is not easy. You have to have good knives and probably some decent knife skills.  Create a flat edge by cutting off the bottom and top and then cutting where you think the seeds start.  Then slice off the edges very carefully! 

Don't like cutting squash?  Buy it already cut. Most grocery stores have peeled and cubed butternut squash in the prepared produce section.

To make the butternut squash skin easier to slice, you can always blanch the whole squash in a huge pot of boiling water for ~ 5 minutes to slice off the skin. Definitely let it cool before handling, it's gonna be hot!

Final Notes On Roasted Butternut Squash Chunks

Save your squash seeds for later!  Rinse, dry, toss with olive oil and salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.

There is a very strong sap in butternut squash. It can really irritate some people's skin (mine included) and cause a small inflammation or blistering if handling a big squash.

I make sure to wash and scrub my hands immediately after handling squash and that generally takes care of it. If the squash is older and larger then I wear gloves.

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