Ingredients
- Squash:
- 1 medium butternut squash (about 2–3 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a medium baking sheet with parchment paper. Optionally, place the whole squash on the baking rack while the oven preheats for up to 5 minutes. Remove and let the squash cool.
- Peel the Squash: Trim the ends of the squash and peel the hard skin using a Y-peeler, going around twice.
- Scoop Seeds: Use a medium cookie scoop or sharp-edged spoon to remove the seeds from the squash.
- Cut into Cubes: Cut the squash in half lengthwise, then slice crosswise into 1″ slices, and finally into 1″ cubes.
- Roast: Transfer the butternut squash cubes to the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until tender when poked. For extra browning, use a convection setting or broil for 3 minutes for caramelization.
- Serve: Serve warm and enjoy as a tasty side dish.
Notes
- If you have very sharp knives, you may be able to skip the preheating step before peeling the squash.
- For extra flavor, you can sprinkle some herbs like thyme or rosemary before roasting.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
