Ingredients
Scale
- 1 large butternut squash (about 2–3 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 tablespoon maple syrup (optional for extra sweetness)
- 1 tablespoon fresh rosemary or thyme, finely chopped
Instructions
- Start by preheating your oven to 400°F (200°C). Use a sharp chef’s knife to slice off the top and bottom of the butternut squash so it stands flat. Use a heavy-duty vegetable peeler to remove the tough outer skin until you reach the bright orange flesh.
- Cut the squash in half lengthwise and use a spoon to scoop out the seeds and stringy pulp. Slice the squash into 1-inch wide planks, then into strips, and finally into 1-inch cubes. Try to keep the cubes uniform in size so they cook evenly.
- Place the squash cubes onto a large rimmed baking sheet. Drizzle with olive oil and maple syrup if using. Sprinkle the salt, pepper, garlic powder, and fresh herbs over the top. Use your hands or a large spoon to toss everything together until every piece of squash is well-coated.
- Spread the squash in a single layer, ensuring the pieces are not crowded. Place in the preheated oven and roast for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip the cubes. Roast until the squash is fork-tender and the edges are golden brown.
- Cook Time: 45 minutes
- Diet: vegan, gluten-free, or paleo diet