Baked Butternut Squash
Roast tender butternut squash cubes at 400°F for caramelized edges and a buttery center. A simple toss in olive oil, salt, and pepper delivers an easy, flavorful side dish.
Equipment
- Baking Sheets
Ingredients
- 1 butternut squash peeled, seeds scooped, and cubed
- Extra-virgin olive oil for drizzling
- Sea salt and freshly ground black pepper
- Chopped fresh parsley optional, for garnish
Instructions
- Heat the oven to 400°F and cover a large rimmed baking sheet with parchment paper. The pan should be ready before the squash goes on it, with parchment lying flat and reaching close to the edges.
- Arrange the squash cubes on the prepared pan, drizzle with olive oil, season with sea salt and freshly ground black pepper, and toss to coat. Keep the cubes in one layer with space between them so you hear a gentle sizzle instead of trapping steam.
- Roast for 30 to 35 minutes, turning the cubes once around the middle of cooking. The squash is done when the edges are deep golden brown and a fork or paring knife slides into the center with only slight resistance.
Notes
Spacing: Spread cubes in a single layer with visible gaps between them. Crowding the pan traps steam and makes the squash soggy rather than roasted.
Cutting tip: Keep squash pieces trimmed to uniform 1-inch cubes so they soften and develop color at an even rate without smaller bits burning.
Reheating: Warm leftover squash on a sheet pan in a 400°F oven or in a hot skillet with a touch of oil to help re-crisp the edges.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 115kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 155mgPotassium: 495mgFiber: 3gSugar: 3gVitamin A: 720IUVitamin C: 26mgCalcium: 65mgIron: 1mg
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