You'll love Roasted Butternut Squash Cubes with a delicious blend of seasonings! Learn how to cook butternut squash and get all of my tips for peeling and cutting it!
I have to thank Ina Garten for introducing me to roasting butternut squash cubes several years ago. (Not in person, of course, but wouldn't that be cool?)
Cubing the squash, then roasting it allows for crispy edges and buttery, soft middles. It sweetens the vegetable and brings out the best flavor, especially when using olive oil and mouthwatering seasonings.
I've adapted Ina's recipe by reducing the oil slightly and adding accents of garlic, rosemary and sage with my favorite Italian seasoning blend. More on that in the next section!
This is one of our favorite Italian Side Dishes!
Recipe ingredients
Butternut Squash: For the best taste and texture, buy a whole butternut squash and cube it yourself. It's also cheaper.
But, for convenience, you can buy already-cubed butternut squash. You'd need about three cups for this recipe.
Seasonings: I like to use my favorite Italian seasoning, Seasonello (affiliate link) which is a blend of sea salt, garlic, rosemary, sage and pepper. If you don't have that, use salt and pepper at a minimum, but try to add garlic powder and crushed rosemary if you can.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
How to peel and cut butternut squash
- Heat the whole butternut squash in the microwave for 3-4 minutes. Cut off the ends, then cut the squash in half the short way so it's easier to peel. Use a vegetable peeler to remove the skin until you see orange flesh.
- Cut the peeled squash in half to reveal the seeds.
- Use a scoop (affiliate link) to scrape out the seeds and pulp.
- Cut the squash into strips and then into cubes.
Roast the butternut squash
- Toss the butternut squash cubes with olive oil and seasonings and place them on a baking sheet.
- Roast for 30 minutes, or until cooked through and the edges have crisped up. Flip over the squash at the halfway point.
Recipe tips
- Heating a whole butternut squash for a few minutes in the microwave softens it enough to make cutting it easier.
- When peeling butternut squash, be sure to remove the pale yellow skin, because it will be tough. Peel until you see the orange flesh underneath.
What to serve with it
Serve these Roasted Butternut Squash Cubes as part of an Italian Thanksgiving Dinner or as a side dish for The Best Pork Loin Roast or Baked Pesto Chicken.
They also would be delicious with Cod Piccata or any Thin Chicken Breast Recipes. And don't forget to add them to this delicious Fall Salad with Apples!
Ways to use roasted butternut squash
Of course, you can turn roasted butternut squash into other delicious meals!
- Blend it up for butternut squash soup.
- Blend it into a squash sauce for pasta.
- Add it to the food processor to make the filling for butternut squash ravioli.
More recipes to try
- Alfredo Pumpkin Pasta Sauce
- Roasted Chicken Thighs and Vegetables
- Sautéed Eggplant Cubes
- Italian Roasted Potatoes
- Spaghetti Squash Lasagna Boats
Enjoy!
If you try this Roasted Butternut Squash Cubes recipe, please leave a comment and a rating!
Roasted Butternut Squash Cubes
Video
Ingredients
- 2 ½ pounds whole butternut squash (or 3 cups of cubed butternut squash)
- 2 tablespoons olive oil
- ⅓ teaspoon Seasonello (Or use salt, pepper, garlic powder, etc. See notes.)
Instructions
- Heat the oven to 400 degrees F.
Peel & Cut the Butternut Squash
- If using a whole butternut squash, rinse it and pat it dry. Heat the squash in the microwave on high for 3-4 minutes to soften it. On a large cutting board, use a large serrated knife to slice off the stem and root ends of the squash. (If you're having trouble cutting through the squash, heat it a little more in the microwave.)
- Discard the ends and cut the squash in half the short way. Use a vegetable peeler to remove the skin from the squash halves, peeling until you see orange flesh. (The pale yellow flesh you see first is tough and needs to be removed.) Discard the peels.
- Slice each piece of butternut squash in half the long way. (See photos.)
- Use a small scoop (if you have one) or a spoon to scrape out the seeds and pulp. Discard the seeds and pulp.
- To cut the butternut squash into cubes, first cut it into long strips about 1 ½ inches wide. Cut those logs into cubes as shown in the photos.
Roast the Cubed Butternut Squash
- Place the butternut cubes in a single layer on a rimmed baking sheet. Top them as evenly as you can with the olive oil and seasoning. Use your clean hands (or a large spoon) to toss and mix the vegetables. Wash your hands, if needed.
- Bake the butternut squash for 30 minutes, stopping at the halfway point to flip the cubes over with a metal spatula. The squash should be soft, with some crisp edges. You can taste it to see if you want to bake it a little longer.
- Refrigerate leftovers in a sealed container for up to four days.
Notes
Nutrition
(Recipe Source: Adapted from Ina Garten, Food Network.) Originally published on January 27, 2017 and updated now with additional photos and information.)
Ann says
Thank you Mamma C for Seasonello salt content information and your tip using only before roasting! Very helpful!
Ann says
Would love to try Seasonello for the convenience since it is listed in so many recipes but concerned about salt content.
Mamma C says
Hi Ann - I can relate to being concerned about sodium. Half a teaspoon of Seasonello has 270 mg of sodium. I'm only using 1/3 teaspoon here, so the total sodium is even less. A little bit goes a long way. I never use it after the food is cooked, but only to sprinkle some on before roasting, etc.
LyOz says
roast at what temperature? 🤔
Mamma C says
Hi LyOz - There is a recipe card at the end of the post with all of the details. It's 400 degrees F.
Mary Ann says
I am going to be roasting other vegetables at the same time and will be roasting at 375 degrees, how long should the squash be cooked for?
Mamma C says
I haven't tried them at 375, Mary Ann. I would add at least 10 minutes to the total time, bringing it to 40 minutes, and check on them. They might need a bit longer.
Agness of Run Agness Run says
I was looking for a recipe to try butternut squash! Your recipe seems easy and delicious, Andrea!
Mamma C says
Sometimes, the simplest things are the best. I hope you enjoy this, Agness!
Cheryl "Cheffie Cooks" Wiser says
Yes-yummy!!! xo
Elaine @ Dishes Delish says
Butternut squash is one of my favorite veggies! Thankfully my hubby likes to peel them! I can't wait to try this!
Mamma C says
You lucked out, Elaine! It's easy after that part. I hope you enjoy this.
Michelle Frank | Flipped-Out Food says
Butternut squash is one of my favorite things on EARTH. I'm always looking for new and different ways to serve it. This looks de-LISH!
Mamma C says
You have to try this, Michelle! It's my favorite way to enjoy butternut squash.
Mindy Fewless says
Perfect side dish!! I love butternut squash!
Mamma C says
Me too! It's worth the effort. 🙂
Stephanie@ApplesforCJ says
I love butternut squash and probably don't use it as often because I don't like to peel it. haha! Thanks for sharing these tips 🙂
Mamma C says
You're welcome, Stephanie. The microwave step helps!
Jennifer Osborne says
I bought mine about peeled and cubed at Costco, so worth it.
Mamma C says
Perfect!
Sarah @ Champagne Tastes says
I really need to do this-- I have a butternut squash on my counter that needs used ASAP!!!
Mamma C says
Go for it, Sarah! It's so delicious.