Original Post: https://www.evolvingtable.com/?p=33808
Roasted Butternut Squash Cubes
Roasted Butternut Squash Cubes are the quickest and easiest way to use up this flavorful, tasty 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.
Servings: 6 servings
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
- 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
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
