Roasted Butternut Squash Cubes
User Reviews
5
Roasted Butternut Squash Cubes
Description
This recipe for Roasted Butternut Squash Cubes highlights the natural sweetness of the squash, enhanced with olive oil and pure maple syrup. Crushed garlic and fresh thyme add savory and aromatic notes, while kosher salt balances the flavors. The cubes are tossed in the maple mixture to ensure even coating before roasting in a single layer on a baking sheet at 400°F. Baking for 30-35 minutes with a flip halfway through encourages caramelization on several sides, producing a tender interior and slightly crisp exterior.
The flavor combines sweet maple with the earthiness of garlic and thyme, complementing the smooth texture of roasted squash. It can be served as a side dish with a variety of main courses or added to salads and grain bowls.
Practical tips from the notes include warming the squash before peeling to ease preparation, prepping in advance up to several days ahead, and storing cooked squash in airtight containers in the refrigerator for up to 4-5 days or freezing for up to three months. Reheating can be done gently in a skillet, oven, or microwave to retain texture and flavor.
Ingredients
- 2 pounds butternut squash peeled and cut into ½-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup pure
- 2 cloves garlic crushed
- 1 teaspoon salt
- 2 teaspoons thyme fresh, finely chopped
Instructions
- Preheat oven to 400 degrees.
- Whisk together oil, maple syrup, crushed garlic, salt, and thyme in a small bowl.
- Combine maple mixture and butternut squash in a large bowl or Ziploc bag. Toss until the squash is well coated.
- Spread squash cubes in a single layer on a large baking sheet.
- Bake in preheated oven for 30-35 minutes, flipping halfway through, or until edges of the squash begin to caramelize.
- Serve squash with additional fresh herbs, if desired, and enjoy!
Notes
- Warm butternut squash in the microwave to make peeling and cutting easier.
- Peel and cube the squash and toss in the maple syrup mixture up to 2-3 days in advance and refrigerate.
- Store cooked squash in an airtight container in the refrigerator for 4-5 days.
- Freeze cooked squash in a sealed freezer-safe container for up to 3 months.
- Reheat gently in a skillet, oven at 300°F, or microwave until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 325mg | 14% |
| Potassium | 553mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 16150IU | 323% |
| Vitamin C | 35mg | 39% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
