Roasted Butternut Squash Cubes (with Pumpkin Spice)

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

• Brown Butter Mashed Turnip (rutabaga)
• Mashed Parsnip with Pistachios
• Whipped Sweet Potato

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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5 from 6 votes

Roasted Butternut Squash Cubes

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!

Course Side Dish

Cuisine American, Canadian

Keyword oven roasted squash cubes, thanksgiving side

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 side servings

Calories 145kcal

Author Dawn – Girl Heart Food

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

• After you've peeled and removed seeds from the butternut squash, cut into cubes, about 1 inch or so. Preheat oven to 425 degrees Fahrenheit.
• 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!

Notes

• 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.

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood

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.

Nutrition (estimate only)

Calories: 145kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 798mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24108IU | Vitamin C: 48mg | Calcium: 111mg | Iron: 2mg

Nutrition Facts

Roasted Butternut Squash Cubes

Amount Per Serving

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 203mg9%

Potassium 798mg23%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 5g6%

Protein 2g4%

Vitamin A 24108IU482%

Vitamin C 48mg58%

Calcium 111mg11%

Iron 2mg11%

* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.