Roasted Butternut Squash

roasted butternut squash

Roasted butternut squash makes a great side or addition to any dish.




  1. Preheat oven to 425 degrees Fahrenheit if using convection, or 450 if using a regular oven.
  2. Follow the instructions in the post to peel and remove the seeds from the butternut squash. Cut into 1-inch cubes.
  3. Place cubes in a medium or large mixing bowl and toss with just enough olive oil to lightly coat, approximately 1 tablespoon. Sprinkle with salt and pepper, or other seasonings and herbs, if desired.
  4. Place cubed squash in a single layer on a half sheet pan lined with parchment paper or a silicone baking mat. (If you have smaller, 13×9-inch sheet pans, you may need to use 2 pans). If you don’t want to use oil, then the silicone baking mat is especially helpful to prevent sticking.
  5. Roast uncovered for 15 minutes, flip/stir cubes, return to oven and cook until they give little resistance when pierced with a fork, about 15-20 more minutes.


Nutritional Info (per serving): Calories 109, Total Fat 3.6g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 152mg, Total Carbohydrate 20.6g, Dietary Fiber 3.5g, Sugars 3.9g, Protein 1.8g, Vitamin A 103%, Vitamin C 61%, Calcium 8%, Iron 7%