Roasted Butternut Squash (Cubes and Halves)
User Reviews
5
Roasted Butternut Squash (Cubes and Halves)
Description
For the cubed method, the butternut squash is peeled, seeded, and cut into cubes roughly the same size to ensure even roasting. After coating with olive oil, salt, and pepper, the cubes are spread evenly on a baking sheet without overcrowding to allow caramelization on all sides. Tossing halfway through cooking promotes browning. The result is tender cubes with a golden color and sweet roasted flavor.
The halved method involves cutting the squash lengthwise and scooping out the seeds, then brushing the cut side with oil and seasoning lightly. Placing the squash cut side down on the baking sheet causes the flesh to steam slightly while roasting, producing softness and caramelization around the edges. Both techniques take about 40 to 45 minutes at 400°F.
Ingredients
Roasted Butternut Squash (Cubes)
- 1 butternut squash
- 1 tablespoon extra-virgin olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Roasted Butternut Squash (Halves)
- 1 butternut squash
- 1 tablespoon extra-virgin olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
Roasted Butternut Squash (Cubes)
- Preheat your oven to 400°F (200°C). Peel the squash, slice in half, scoop out the seeds, and cut the squash with a sharp knife into cubes.
- Arrange the cubes evenly onto a baking sheet. Make sure your baking sheet isn't overly crowded. If you need to, use a second baking sheet.
- Drizzle the oil over the cubes and season with salt, and pepper. Toss the cubes to make sure they're well coated.
- Roast the butternut squash for about 40 to 45 minutes. Halfway through, toss the cubes with a spatula so that all edges get nicely caramelized.
Roasted Butternut Squash (Halves)
- Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise, and scoop out the seeds with a spoon.
- Brush the oil evenly onto the cut side of the squash and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for about 40 to 45 minutes, until the cut edge starts to caramelize.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 11531 kcal
% Daily Value*
| Calories | 115.31kcal | 6% |
| Carbohydrates | 21.92g | 7% |
| Protein | 1.88g | 4% |
| Fat | 3.69g | 6% |
| Saturated Fat | 0.52g | 3% |
| Sodium | 7.57mg | 0% |
| Potassium | 660mg | 14% |
| Fiber | 3.75g | 15% |
| Sugar | 4.13g | 8% |
| Vitamin A | 19931.25IU | 399% |
| Vitamin C | 39.38mg | 44% |
| Calcium | 90mg | 9% |
| Iron | 1.31mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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