Roasted Butternut Squash Recipe

5 from 19 votes

This oven roasted butternut squash is easy to make with butternut squash cut into cubes and roasted on a sheet pan with a few pantry staples.

Prep Time10

Cook Time30

Total Time40

Cuisine: American

Servings: servings

1 large butternut squash peeled, seeded, and cut into 1-inch cubes (about 6 cups)
2 tablespoons olive oil
2 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper
Fresh rosemary for serving

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Place the squash cubes on the prepared baking sheet and toss with olive oil, maple syrup, cinnamon, salt and pepper. Spread the squash into a single layer to avoid them overlapping.
Roast until the edges are golden brown and begin to caramelize, about 30 to 35 minutes, tossing halfway through. Transfer to a serving dish and garnish with rosemary.

My Top Tip: Roast your squash in a single layer. If your baking sheet is too crowded, your squash will steam rather than crisp up and roast.
Storage: Store your leftovers for up to 3 days in the fridge and reheat them in the oven at 350 degrees for 15 minutes or until heated through.
Freezing: Place your squash on a lined baking sheet and place it in the freezer until the cubes are frozen solid, then place them in a freezer-safe airtight container or resealable bag for 2 to 3 months. When you're ready to eat, thaw in the fridge overnight then reheat in the oven.

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