Roasted Butternut Squash (Cubes and Halves)
Enjoy roasted butternut squash two ways - in cubes and halves! Learn how to perfectly roast butternut squash in a few simple steps. Watch the video above!
Servings: 4 servings
Calories: 115.31kcal
Ingredients
Roasted Butternut Squash (Cubes)
- 1 butternut squash
- 1 tablespoon olive oil
- salt and pepper
Roasted Butternut Squash (Halves)
- 1 butternut squash
- 1 tablespoon olive oil
- salt and pepper
Instructions
Roasted Butternut Squash (Cubes)
- Preheat your oven to 400 degrees Farenheit
- Peel and cut the squash with a sharp knife into your desired shaped cubes.
- Arrange the cubes evenly onto a baking sheet. Make sure your baking sheet isn't overly crowded.
- Toss the cubes in olive oil. Drizzle about 1 to 2 tablespoons over the cubes and toss thoroughly.
- Season with salt, pepper, and any other seasonings. Give it a quick toss to make sure all the cubes are coated.
- Roast the butternut squash for about 40-45 minutes. Halfway through, toss the cubes with a spatula so that all edges get that nice caramelization.
Roasted Butternut Squash (Halves)
- Preheat your oven to 400 degrees Farenheit.
- Cut the squash in half. Using a sharp knife, cut the ends by 1/4 to 1/2 inch, slice it in half lengthwise, and scoop out the seeds with a spoon.
- Brush olive oil onto the cut side of the squash. Use about 1 tablespoon of oil and brush evenly.
- Season with salt, pepper, and any other seasoning you'd like.
- Roast the halves. Place the squash cut side down on a baking sheet and roast for about 40-45 minutes. The cut edge should just start to caramelize.
Video
Notes
- The time it takes to roast both cubes and halves depend on how large your butternut squash. So the range will be between 40-45 minutes.
Nutrition
Calories: 115.31kcal | Carbohydrates: 21.92g | Protein: 1.88g | Fat: 3.69g | Saturated Fat: 0.52g | Sodium: 7.57mg | Potassium: 660mg | Fiber: 3.75g | Sugar: 4.13g | Vitamin A: 19931.25IU | Vitamin C: 39.38mg | Calcium: 90mg | Iron: 1.31mg