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Roasted Butternut Squash

Roasted butternut squash is tossed with olive oil, kosher salt, and black pepper, then oven-roasted until tender with browned edges. A single layer on the baking sheet helps the cubes brown evenly.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1.5 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Toss the butternut squash with the olive oil, kosher salt, and ground black pepper in a large bowl, then spread it in a single layer on an 18x13-inch rimmed baking sheet.
  3. Roast for 25 to 35 minutes, tossing halfway through, until the squash is tender and browned at the edges.

Notes

For even browning, spread the squash in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; this recipe is freezer-friendly. Avocado oil can replace the olive oil if desired.