Roasted butternut squash cubes are generously tossed with pumpkin pie spice and makes for such a delicious side, perfect for a weekday dinner or as part of your Thanksgiving meal. Plus, there are only 5 ingredients in this simple squash recipe!
Oh, how I love roasted vegetables!
Though, as I mentioned before, technically squash is a fruit. However, it’s often treated like a veggie and used in savoury recipes, like soup, mash and curry.
So, despite technicalities, when I think of this recipe, I consider it being a veggie side (rather than a fruit side). Whatever way you look at it, it’s simply yummy and that’s what matters, right?
Roasting just takes things to another level. The squash cubes kinda get all caramelized outside, while they’re tender inside.
Plus, aside from a little prep, it’s just a matter of popping them in the oven and turning once. Easy peasy!
You may remember the homemade pumpkin spice I shared a while back.
Traditionally, pumpkin spice is used in sweet recipes, but today I’m going the savoury route.
Roasted butternut squash with cinnamon, ginger, nutmeg, clove and allspice? How could that not be tasty, right?
Fan of butternut squash recipes? Check out these butternut squash fritters!
Why We Love Oven Roasted Butternut Squash Cubes
- Great way to use a seasonal favourite, butternut squash
- Made with just 5 simple ingredients
- Prepped in minutes
- Can enjoy warm or cool (in a salad)
- Of course, it tastes delicious!
How To Roast Butternut Squash
Start by peeling your squash and scooping out the seeds. You can discard those or keep for another use (they’re delicious roasted, especially for a snack or over a salad).
Then, cut butternut squash into cubes, toss with a little oil, salt, pepper and pumpkin pie spice.
Spread those chunks of butternut squash out onto a large sheet pan, with lots of room around ’em, so they roast versus ‘sweat’.
After turning halfway through, roast a little more and then, when they’re done, they’ll look golden, caramelized and simply delicious!
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Do I Have to Use Pumpkin Pie Spice?
Nope, not at all! You can simply roast the butternut squash with oil, salt and pepper. Alternatively, you can mix in your favourite herb.
More Tips and Variations
If you want to have a ‘sweet and savoury’ situation going, you can mix in a little cayenne powder or smoked paprika.
A homemade pumpkin pie spice was used, but you can use store-bought.
Try to cut your cubes of butternut squash roughly the same size so they cook around the same time.
More Recipes You May Enjoy
Hope you love this oven-roasted butternut squash recipe as much as we do!
Stay tuned for an upcoming recipe using these roasted butternut squash cubes.
If you make this butternut squash side dish, be sure to leave a comment below. Love to know how you enjoyed!
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Roasted Butternut Squash Cubes
Ingredients
- 3 pounds butternut squash , peeled, seeds removed and cut into 1 inch or so cubes (weight will be a little less after peeling)
- 2 tablespoons avocado oil (plus a little more to grease sheet pan)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Meanwhile, after you've peeled and removed seeds from the butternut squash, cut into cubes, about 1 inch or so.
- Place squash in a bowl and toss with oil, pumpkin pie spice, salt and pepper.
- Rub a little oil onto a large sheet pan and spread squash out in an even layer.
- Roast squash 30 to 40 minutes, turning once, or until tender. Enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Valentina
I love, love how perfectly golden and crispy this is. And so yummy with the pumpkin spices. Like bite-sized pieces of savory pie. 🙂 ~Valentina
Dawn - Girl Heart Food
Lol, for sure 😉 Thanks Valentina!
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Ohhh, how I love roasted vegetables, too! These are so perfect! I could eat the entire pan for dinner! 🙂
Dawn - Girl Heart Food
Thanks Annie! Me too 🙂
Katherine | Love In My Oven
The pumpkin pie spice is perfect with these roasty cubes! I could eat this like candy, Dawn!!
Dawn - Girl Heart Food
I think I could too! Thanks Katherine 🙂
Jennifer @ Seasons and Suppers
I have a butternut squash sitting on my counter waiting for something to do with it. This is it! Such a great idea and it looks delicious.
Dawn - Girl Heart Food
Yay! Hope you enjoy, Jennifer!
David @ Spiced
I do really enjoy roasted squash, and this sounds like a delicious side dish for Autumn! And speaking of pumpkin spice, I recently seared some scallops that had been dusted with pumpkin spice. I know it sounds odd, but they were amazing! I’m thinking they would go well with this roasted squash. Hope your week is off to a great start, Dawn!
Dawn - Girl Heart Food
That sounds wonderful, actually! Love to try! Thanks David! Back at ya 🙂
Kathy @ Beyond the Chicken Coop
What a perfect side dish! I do love butternut squash and I love the simplicity of the way this is prepared. Everything just brings out all the natural delicious of the squash.
Dawn - Girl Heart Food
Thank you Kathy! It’s a yummy one for sure 🙂
Dawn - Girl Heart Food
Thank you Kathy! It’s great for Thanksgiving!