Servings: 4-6 (5 cups) 1x
Scale
Ingredients
- 1 medium to large butternut squash, cubed (7-8 cups)
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Optional for garnish: fresh thyme or chopped fresh rosemary
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Peel the squash with a vegetable peeler. Then cut it in half lengthwise, scoop out the seeds, and cut the neck and bulb of the squash into ½- to 1-inch cubes (see my how-to post for cutting butternut squash).
- Place the squash cubes on the baking sheet in a single layer. Drizzle the oil over the squash pieces and sprinkle with the salt and pepper. Using a spatula or your hands, toss until all the pieces are coated, then spread them out in an even layer.
- Bake until the squash pieces are golden brown, 30-35 minutes total, stirring and tossing them with a spatula at the halfway mark (after 15 minutes of baking).
- Serve warm. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information
- Serving Size: 1/6 of the recipe, a generous 3/4 cup
- Calories: 98
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 195 mg
- Carbohydrate: 18 g
- (Fiber: 3 g
- Sugar: 10 g)
- Protein: 2 g
- Cholesterol: 0 mg