Roasted Butternut Squash Cubes
Servings: 4 Servings
Ingredients
- 4 cups butternut squash peeled and cut into 1-inch cubes
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
Instructions
- Preheat the oven to 375°F. Line a large baking pan with parchment paper or nonstick aluminum foil.
- Add the squash, olive oil, salt, black pepper, oregano, rosemary, thyme, and sage to a large bowl. Toss until evenly coated.4 cups butternut squash, ¼ cup olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon rubbed sage
- Transfer the squash to the prepared pan and spread the cubes in a single layer. Bake for 10 minutes, then flip the squash and raise the oven temperature to 425°F.
- Continue baking for 10 to 15 minutes, until the squash is fork-tender and lightly browned around the edges.
Notes
- Cut the squash into even 1-inch cubes so the pieces cook at the same rate.
- Don't crowd the pan. Overlapping squash will steam instead of brown.
- Pre-cut butternut squash can be used as a shortcut.
- Freeze cooked squash in a single layer until firm, then transfer it to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven. The texture will be softer after thawing.
- Store roasted butternut squash in an airtight container in the refrigerator for 3 to 4 days.
Nutrition Facts
Roasted Butternut Squash Cubes
Serving Size
1 cup
Amount per Serving
Calories
184
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
10
g
Sodium
587
mg
24
%
Potassium
501
mg
14
%
Carbohydrates
17
g
6
%
Fiber
3
g
12
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
14901
IU
298
%
Vitamin C
30
mg
36
%
Calcium
74
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
