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 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!
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Butternut Squash. You will need 2 pounds of peeled and seeded 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
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Peel the butternut squash. 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 squash into cubes. Cut the 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.
- Make the 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.
- 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.
- Roast the squash in the 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.
Meal Prep and Storage
- 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.
- Storage: Once cooked, keep in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: Seal in an airtight freezer-safe container and freeze for up to 3 months.
- Reheating: Warm in a skillet, in the oven at 300°, or microwave until heated through.
FAQs
You should bake 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.
Squash should be roasted for 30-35 minutes. If cubes are larger than ½-inch, you will want to increase the bake time accordingly.
It is not necessary to peel the squash if roasting it whole or halved. However, for this technique it is recommended to peel first.
Thyme, rosemary, sage, tarragon, oregano, and parsley all taste great with this squash.
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 with Garlic!
Tap stars to rate!
Roasted Butternut Squash Cubes
email this recipe!
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!
Tap stars to rate!
Notes
- Peeling: Warm the squash in the microwave to make cutting and peeling easier
- 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.
- Storage: Once cooked, keep in the refrigerator for up to 4-5 days in an airtight container.
- Freezing: Seal in an airtight freezer-safe container and freeze for up to 3 months.
- Reheating: Warm in a skillet, in the oven at 300°, or microwave until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I honestly am thinking the family might LOVE this for Thanksgiving! Looks absolutely delicious!
Oh I think they will, too, Jules!! Can’t wait to hear what they think! 🙂