Roasted Butternut Squash

Roasted Butternut Squash Cubes recipe is a simple yet flavorful side dish that pairs perfectly with any fall or holiday meal. So easy to make and comes together quickly.

Course Sides

Cuisine American

Keyword butternut squash, roasted vegetables, squash

Prep Time 15

Cook Time 20

Servings servings

Calories 251kcal

Author Wendie Williams

Ingredients

2 medium butternut squash about 2-3 pounds each
4 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes optional
2 tablespoons butter melted
2 - 3 tablespoons honey

Instructions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Peel the squash using a potato peeler.
Slice the squash in half lengthwise and using a spoon scoop the seeds out and discard.
Chop into 1 inch pieces (you should get about 5-6 cups) and place into a large bowl, add the olive oil, Italian seasoning, salt, pepper and red pepper flakes and toss until coated.
Place the squash on the baking sheet and bake 20-25 minutes or until tender.
While the squash is baking mix the melted butter and honey together. Remove the squash from the oven and drizzle the honey butter over the top add salt and pepper to taste and serve!

Notes

Peel & cube easily: Microwave the squash for 2–3 minutes to soften the skin before peeling.

Cut the cubes about 1-inch pieces for even cooking.

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition