Roasted butternut squash with maple syrup

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Roasted butternut squash – crispy and caramelized on the outside, soft and buttery on the inside – is the perfect alternative to potatoes. It’s easy to make this 40-minute recipe when you use pre-cubed squash, which is widely available in supermarkets. Butternut squash cubes served in a white bowl. It’s the best kind of comfort food – homemade, delicious, and truly easy to make. The exact measurements are listed in the recipe card below. Cubed butternut squash: I make life easy for myself and buy it already cubed from Whole Foods.

I believe most supermarkets offer it too. Olive oil: Olive oil is delicious. If you’d rather use an oil with a higher smoke point, you could try avocado oil, or – better yet – melted butter or ghee, which are more flavorful. Kosher salt: If using fine salt instead, you might want to reduce the amount you use. Spices: Garlic powder and chili powder. A stale spice can easily ruin a dish. I use pre-cut squash cubes that are available at Whole Foods and at my local supermarket.

I toss the cubes with olive oil and seasonings, then roast them in a hot oven until beautifully crispy. The detailed instructions for making this recipe are included in the recipe card below. Toss the squash cubes with oil and spices. I sometimes use my hands just to ensure everything is well-coated.

Arrange them in a single layer on a parchment-lined baking sheet. Make sure the baking sheet is rimmed. F, gently stirring midway through baking. A six-photo collage showing the steps for roasting butternut squash. That’s the beauty of using cubes rather than roasting a whole squash. F oven, it only takes about 30 minutes. As it turns out, it’s fine to eat the skin, especially if you use petite butternut.

It’s mostly a question of texture. If not roasted long enough, the skin could be tough and unpalatable. As I said before, I buy pre-cut squash cubes. These do not come with the skin. But if you buy a whole squash and cut it yourself, it’s up to you whether to leave the skin on or peel it. Does roasted butternut squash taste like potatoes? Not exactly – it’s less starchy and the flavor is obviously different.

But as far as substitutes do, this is a very good one indeed, and the experience of eating it is not very far from that of eating potatoes roasted in olive oil. Another option is to use butter, garlic powder, and Parmesan. Some people like to use brown sugar or maple syrup. Personally, I’m not a big fan of sweet-tasting side dishes – I prefer to save my sweet-tasting foods for dessert! But if you’d like to give it a try, simply drizzle the squash cubes with 2 tablespoons of unsalted butter and 1 tablespoon of maple syrup, then bake. F oven, I like to serve it with a main course that I can cook in the same oven.

Butternut squash leftovers stored in a glass container. This is one of those recipes where the leftovers, while not as good as the freshly cooked dish, are actually very tasty. They are also surprisingly good when eaten cold straight out of the fridge! Roasted butternut squash cubes served in a bowl with a napkin. I typically publish a new or an updated recipe once a week.

Want these recipes in your inbox? You can unsubscribe at any time. Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes. Add the salt, garlic powder, and chili powder.