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Roast Butternut Squash Cubes

Roast Butternut Squash Cubes

The ultimate comfort food, Roast Butternut Squash Cubes are sweet, nutty, and perfectly caramelized. This easy weeknight dinner is packed with flavor and nutrition, making it a must-try for fall. You won’t be able to resist this delicious dish tonight!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash 3 lbs, peeled, cut into 1-inch cubes
  • 2 tablespoons melted butter (may substitute with olive oil)
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon brown sugar
  • 1 teaspoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • pinch cayenne pepper

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Peeler
  • Wooden Spoon
  • Whisk
  • Mixing Bowl

Method
 

  1. 1. Preheat your oven to 400 degrees F. It’s crucial to get the oven nice and hot so that the butternut squash roasts evenly.
  2. 2. Line a 15 x 20 jelly roll pan with foil and spray it generously with nonstick cooking spray. This will help in both the roasting process and cleanup.
  3. 3. Add the cubed butternut squash to the prepared pan. Make sure they are spread out in a single layer for even cooking.
  4. 4. In a medium bowl, melt the butter in the microwave. Once melted, add the remaining ingredients: olive oil, maple syrup, brown sugar, balsamic vinegar, and the spices. Whisk them together until well combined.
  5. 5. Drizzle about two-thirds of this mixture over the squash cubes. Toss them until every piece is evenly coated in this delicious blend.
  6. 6. Spread the butternut squash back into a single layer on the pan. This ensures that they roast rather than steam.
  7. 7. Roast the squash in the oven for 15 minutes. Halfway through, stir the cubes and spread them out again to maintain that even roasting.
  8. 8. Continue roasting for another 10 to 15 minutes. You’re looking for the squash to be fork-tender and lightly caramelized. Keep an eye on them!
  9. 9. If desired, broil the squash for an additional 1 to 2 minutes for an extra crispy finish. Check frequently to prevent burning.
  10. 10. Remove the pan from the oven and toss the roasted butternut squash with the remaining butter mixture. Use the microwave to warm it up if it has solidified. Serve warm and enjoy!

Notes

1. Store any leftover roasted butternut squash in an airtight container in the refrigerator for up to five days.
2. You can freeze roasted butternut squash in a freezer-safe container for up to three months. Just ensure it’s cooled completely before freezing.
3. This dish pairs beautifully with roasted meats or as a topping for grain bowls.
4. Add a sprinkle of feta cheese or nuts for a delightful contrast in texture and flavor.
5. If you have an air fryer, roasting in it can speed up the process while giving a nice crisp.
6. Try adding seasonal veggies or even dried fruit like cranberries for added sweetness during the holidays.