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Easy Roasted Butternut Squash Chunks

Oval baking dish of carmelized Roasted cubed butternut squash. Wood serving spoon in back. Side view.
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EatSimpleFood.com

This easy roasted butternut squash recipe is versatile - jazz up the basics with spices (cumin, chili powder, cinnamon...) or fresh herbs (sage, rosemary, tarragon...).

Ingredients

  • 1 medium butternut squash, peeled & seeded and cut in 1" chunks
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 425.  Line a baking sheet if preferred for easy clean up.
  • Peel and de-seed squash and cut into 1" pieces. 
  • Toss butternut squash with olive oil, salt, and pepper. 
  • Cook uncovered ~ 20 minutes.  Move squash around on baking sheet.  Cook an additional 15-20 minutes or until starting to brown.  Happy Eating!  Beckie

Notes

  • Look for butternut squash with a long neck and smaller bulb.  These will have less seeds & waste.
  • Save your seeds for later!  Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
  • Having a hard time cutting the squash?  Toss it in boiling water for ~ 5 minutes to make it easier, but let it cool before handling.
  • Don't like cutting squash?  Buy it already cut - most grocery stores have this in the prepared produce section.

Find it online: https://eatsimplefood.com/roasted-butternut-squash/