Roasted Butternut Squash Cubes Recipe - Evolving Table (2024)

Roasted Butternut Squash Cubes are the quickest and easiest way to use up this flavorful, healthy gourd. Peel and cut butternut squash, cut it into cubes, then season with maple syrup, herbs, and garlic, and finally bake until a crispy exterior gives way to a tender inside. Serve this dish all Fall and Winter long as a delicious vegan side.

Roasted Butternut Squash Cubes Recipe - Evolving Table (1)

The temperature begins to drop and immediately all things BUTTERNUT SQUASH consume the brain and are on our table.

From making a Butternut Squash Sage Risotto, creaming up a Roasted Butternut Squash Soup, or roasting butternut squash cubes – almost every dinner is filled with this delightful gourd!

Not only is this side absolutely delicious, but it is also FULL of nutrition and lower in calories and sugar than potatoes and starchier vegetables.

But what’s the best way to enjoy this beautiful orange vegetable?

Hands down… as maple roasted butternut squash cubes!

The natural sweetness from the squash pairs beautifully with some pure maple syrup goodness.

And then you toss in a punch of crushed garlic flavor and bites of fresh herbs for a restaurant-quality side dish that is SURE to impress everyone at your Thanksgiving or Fall dinner party table.

(Yes!This side dish is actually tasty enough for a Thanksgiving spread!)

Roasted Butternut Squash Cubes Recipe - Evolving Table (2)

Ingredients

The simple ingredients you need to make roasted butternut squash include:

  • Butternut Squash. You will need 2 pounds of peeled and seeded butternut squash, this is usually the equivalent to 1 large squash. You can also buy the pre-cut kind in the produce section at your grocery store, as well.
  • Pure Maple Syrup. If you do not have maple syrup, honey or agave nectar may be substituted with a slight variation in taste. Make sure to choose pure maple syrup and not the pancake syrup kind for the best results and healthiest recipe.
  • Olive Oil. A mild oil is ideal in this recipe.Avocado oil or safflower oil can also be substituted.
  • Garlic. Fresh garlic is best.Make sure you utilize a garlic press to thoroughly crush the garlic so it can disperse throughout the recipe.
  • Fresh herbs. Thyme was used and is recommended, but rosemary or tarragon would taste great as well. Dried herbs can be subbed, but use less as they are more concentrated.

How to Roast Butternut Squash Cubes

These are the steps to follow to make this roasted butternut squash recipe:

Peel and Cut Butternut Squash

Sometimes it can be a little challenging and somewhat intimidating, but here are the basic steps for cutting a butternut squash into cubes.

Trim both ends off of the butternut squash.

If necessary, soften the squash by poking holes all over with a large fork, then microwave for 2-3 minutes on high.

Let the squash cool until you can comfortably touch it, then remove the skin with a vegetable peeler or cut it off with a knife.

Scoop out the seeds with a large spoon and discard.

Cut the butternut squash into ½-inch cubes on a cutting board. Do not go bigger than 1-inch cubes, or the outsides will burn before the inside is tender.

If you still need a little more detailed instruction, check out this post that teaches everything you need to know about How to Peel and Cut Butternut Squash.

Roasted Butternut Squash Cubes Recipe - Evolving Table (3)
Roasted Butternut Squash Cubes Recipe - Evolving Table (4)

Maple-Herb Sauce

Whisk together the oil, maple syrup, crushed garlic, salt, and thyme in a small to medium-sized bowl.

This can be done up to 24 hours in advance and stored in the refrigerator until ready to use.

Roasted Butternut Squash Cubes Recipe - Evolving Table (5)

Coat the Cubes

Toss the cubes and sauce in a large bowl until the squash is well coated.

You can also place the sauce and squash in a sealed zip-top bag and mix it around with your hands.

Roasted Butternut Squash Cubes Recipe - Evolving Table (6)
Roasted Butternut Squash Cubes Recipe - Evolving Table (7)

Roast Squash in Oven

Spread the squash in a single layer on a large sheet pan. Make sure the dish is large enough that the pieces don’t touch. You don’t have to, but you can line it with parchment paper to make cleanup a breeze.

Bake in a preheated oven for 30-35 minutes, flipping halfway through. You’ll know they’re done when the edges of the squash begin to caramelize slightly.

Roasted Butternut Squash Cubes Recipe - Evolving Table (8)
Roasted Butternut Squash Cubes Recipe - Evolving Table (9)

Meal Prep and Storage

  • To Prep-Ahead: Peel and cube the squash, toss it in the maple sauce, and store it in the refrigerator for up to 2-3 days before baking in the oven.
  • To Store: Once cooked, keep in an airtight container in the refrigerator for up to 4-5 days.
  • To Freeze: Seal in an airtight freezer-safe container and freeze for up to 3 months.
  • To Reheat: Warm in a skillet, in the oven at 300°, or microwave until heated through.
Roasted Butternut Squash Cubes Recipe - Evolving Table (10)

FAQs

What temperature should I roast butternut squash?

You should bake butternut squash at 400°F.This temperature is hot enough for the squash to caramelize on the outside and still maintain a tender yet slightly firm texture.

How long should I bake butternut squash cubes?

Butternut squash should be roasted for 30-35 minutes.If cubes are larger than ½-inch, you will want to increase the bake time accordingly.

Do I need to peel butternut squash before roasting?

It is not necessary to peel the squash if roasting it whole or halved. However, for this technique it is recommended to peel first.

What herbs pair well with butternut squash?

Thyme, rosemary, sage, tarragon, oregano, and parsley all taste great with butternut squash.

Is butternut squash healthier than potatoes?

Butternut squash is lower in calories and carbs, and higher in water and nutrients than Russet potatoes. It is also a good source of magnesium and low in cholesterol. However, sweet potatoes contain more nutrients and fiber than both Russets and butternut squash.

Expert Tips and Tricks

  • Similar in size. Make sure the cubes are all ½-inch so they roast up evenly.
  • Have fun with the herbs. Try new flavors and combinations each time you make it.
  • Skip a step. Spend a little extra to save time by buying the bag of pre-cut butternut squash from your grocery store.
  • Go easy. Soften the squash in the microwave before cutting.
  • Prep ahead. Peel, chop, and season up to 3 days before baking.
Roasted Butternut Squash Cubes Recipe - Evolving Table (11)

Make it a Meal

Since butternut squash is a quintessential Fall and Winter vegetable, there are quite a few cozy recipes that will taste great when paired with it.

  • Honey Balsamic Chicken
  • Fall Harvest Salad with Apples
  • Maple Glazed Chicken Thighs and Veggies
  • Teriyaki Salmon
  • Honey Mustard Chicken
  • As a side dish for a Thanksgiving meal.

More Roasted Vegetables

If you love this Roasted Butternut Squash recipe then you have to check these Roasted Sweet Potato Cubes, Roasted Beets and these Roasted Cherry Tomatoes!

Tap stars to rate!

5 from 4 votes

Roasted Butternut Squash Cubes

Roasted Butternut Squash Cubes are the quickest and easiest way to use up this flavorful, healthy gourd. Peel and cut butternut squash, cut it into cubes, then season with maple syrup, herbs, and garlic, and finally bake until a crispy exterior gives way to a tender inside.

Roasted Butternut Squash Cubes Recipe - Evolving Table (12)

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Yield 6 servings

Prep 10 minutes mins

Cook 30 minutes mins

Total 40 minutes mins

Print Pin Comment

Ingredients

  • 2 lbs. butternut squash peeled and cut into ½-inch cubes
  • 2 Tbsp. olive oil
  • 2 Tbsp. maple syrup* pure
  • 2 cloves garlic crushed
  • 1 tsp. salt
  • 2 tsp. 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!

Tap stars to rate!

5 from 4 votes

Notes

Meal Prep and Storage

  • To Prep-Ahead: Peel and cube the squash, toss it in the maple sauce, and store it in the refrigerator for up to 2-3 days before baking in the oven.
  • To Store: Once cooked, keep in the refrigerator for up to 4-5 days in an airtight container.
  • To Freeze: Seal in an airtight freezer-safe container and freeze for up to 3 months.
  • To Reheat: Warm in a skillet, in the oven at 300°, or microwave until heated through.

Nutrition

Calories: 128kcal, Carbohydrates: 22g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 325mg, Potassium: 553mg, Fiber: 3g, Sugar: 6g, Vitamin A: 16150IU, Vitamin C: 35mg, Calcium: 86mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

Categorized as:
Dairy-Free, Gluten-Free, Low-Fat, Nut-Free, Paleo, Recipes, Refined Sugar-Free, Side Dishes, Soy-Free, Vegan, Vegetarian

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Roasted Butternut Squash Cubes Recipe - Evolving Table (2024)

FAQs

Should I peel my butternut squash before roasting? ›

While butternut squash skin is edible and it can even turn nice and crisp when roasted, many people prefer to peel it first so it's easier to eat. Butternut squash skin is smooth and thin and the best way to peel it is by using a sharp vegetable peeler.

Why is my roasted butternut squash mushy? ›

It's important to set your heat at 425°F - yes, that high! If your oven is set at a temperature that is too low, you'll end up with uncooked or mushy roasted squash.

How many cups of cubed butternut squash are in one squash? ›

HELPFUL TIP: You can get about 4 cups of cubed butternut squash from 1 (2-pound) squash. Use a heavy vegetable peeler to peel the squash and then remove the pulp and seeds before chopping into cubes.

Is it better to roast or steam butternut squash? ›

It's not that steaming is better than roasting or roasting is better than steaming. It's that both techniques belong in a vegetable cook's repertoire. With steaming, you get pure squash flavor; with roasting you get darker, denser caramelized flavor.

Do I roast butternut squash up or down? ›

Roasting Squash, Halved

Next, place the squash cut-side down on the sheet pan and pop it in the oven. Here's when you'd add olive oil (rub on the fleshy, cut, side), salt (on the flesh), and any aromatics (I like to put herbs and garlic cloves into the seed cavity) if you're choosing to use them.

Should you wash butternut squash before cooking? ›

Food Safety and Storage

Scrub winter squash with a vegetable brush under cool running water before cooking or cutting.

How do you cut a butternut squash into 1-inch cubes? ›

Cut the neck end into cubes. If you'd like squash cubes, cut the squash neck crosswise into rounds as thick as you want your cubes to be. In other words, if your recipe calls for 1-inch cubes, cut the squash into 1-inch rounds. Cut the rounds into sticks, then cut the sticks crosswise into cubes.

How many squash does it take to make 4 cups? ›

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

How does Gordon Ramsay cook butternut squash? ›

Line a large roasting tray with baking paper, toss the squash with the oil and roast for 25-30 minutes or until completely soft. 2. Scoop out the flesh into a bowl (discarding the skin). Mash well and leave to cool before mixing in the Parmesan and egg yolk.

How does Rachael Ray cook butternut squash? ›

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

How do you know when roasted butternut squash is ready? ›

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

Should squash be peeled before cooking? ›

Some squash skin is edible, while other types of squash have tough skin that can be removed before cooking. Remove the skin of butternut, hubbard, buttercup, and turban squash. If you enjoy the taste, leave the skin on acorn, spaghetti, kabocha, and zucchini squash.

Does butternut squash need to be ripe before cooking? ›

And the good news is that you don't even have to cut into a butternut squash to tell if it's ready to eat or not. You can tell if your butternut squash is ripe by the color and texture of the outer rind. If there are any green spots, it's definitely not ready to cook.

Do you eat roasted squash skin? ›

It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”

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