Roasted Butternut Squash (Cubes and Halves)

Two ways of roasting butternut squash on a sheet pan.

5 from 7 votes

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 below to see how I roast it!

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: American

Keyword: How to roast butternut squash, roasted butternut squash cubes, roasted butternut squash halves, Roasted Butternut Squash Salad

Servings: servings

Author: Lisa Bryan

Ingredients

Roasted Butternut Squash (Cubes)

1 butternut squash
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper to taste

Roasted Butternut Squash (Halves)

1 butternut squash
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper to taste

US - Metric

Instructions

Roasted Butternut Squash (Cubes)

Preheat your oven to 400°F (200°C). Peel the squash, slice in half, scoop out the seeds, and cut the squash with a sharp knife into cubes.
Arrange the cubes evenly onto a baking sheet. Make sure your baking sheet isn't overly crowded. If you need to, use a second baking sheet.
Drizzle the oil over the cubes and season with salt, and pepper. Toss the cubes to make sure they're well coated.
Roast the butternut squash for about 40 to 45 minutes. Halfway through, toss the cubes with a spatula so that all edges get nicely caramelized.

Roasted Butternut Squash (Halves)

Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise, and scoop out the seeds with a spoon.
Brush the oil evenly onto the cut side of the squash and season with salt and pepper.
Place the squash cut side down on a baking sheet and roast for about 40 to 45 minutes, until the cut edge starts to caramelize.

Video

Nutrition