Roasted Butternut Squash

Step 1

Preheat oven to 425°F (220°C). Grab an extra-large sheet pan (see note or 2 smaller ones and set aside.

Step 2

Rinse the squash under cold water. Use a sharp vegetable peeler to peel the entire squash. Place the squash on a heavy-duty cutting board. Using a very sharp knife, cut off the top stem and about 1/4th-inch from the bottom. Cut the squash in half (crosswise) where the “neck” meets the wider, base-end section. Cut each section in half again, right down the middle to get 4 pieces. Use a spoon to scrape out all the seeds and stringy parts from the inside. You can save the seeds and roast them--check out FAQs for instructions.

Step 3

Lay each of the halves cut-side down, then cut each half into 1/2-inch slices. Cut these half-moon pieces into 1/2-inch cubes. Aim for even-sized pieces as much as possible, but it’s okay if the cubes are not in a perfect square.

Step 4

Basic Butternut Squash: On the large sheet pan, add squash cubes, olive oil, salt, and pepper. With your hands, toss to generously coat everything and spread in an even layer, leaving plenty of space for the squash to roast. (If they overlap, they will steam instead of roast and take a lot longer to cook.) Place tray in oven and roast 15 minutes. Remove, flip, and return to oven for another 10 minutes. Again, remove, flip and return to oven another 10–15 minutes or until crisp tender (a fork easily pierces through the squash). Depending on the size of the cubes and actual oven temperature, you may need more or less time, so check the squash every time you flip and a few times near the end. If desired, top roasted squash with fresh thyme.

Step 5

Herb-Roasted Butternut Squash (Savory): On the large sheet pan, add squash cubes, maple syrup, olive oil, salt, pepper, dried thyme, and Italian seasoning. With your hands, toss to generously coat everything and spread in an even layer, leaving plenty of space for the squash to roast. (If they overlap, they will steam instead of roast and take a lot longer to cook.) Place tray in oven and roast 15 minutes. Remove, flip, and return to oven another 10 minutes. Again, remove, flip and return to oven another 10–15 minutes or until crisp tender (a fork easily pierces through the squash). Depending on the size of the cubes and actual oven temperature, you may need more or less time, so check the squash every time you flip and a few times near the end. If desired, top roasted squash with fresh thyme.

Step 6

Cinnamon-Maple Butternut Squash (sweet): On the large sheet pan, add squash cubes, melted coconut oil (measure when melted), maple syrup, salt, cinnamon, and pepper. With your hands, toss to generously coat everything and spread in an even layer, leaving plenty of space for the squash to roast. (If they overlap, they will steam instead of roast and take a lot longer to cook.) Place tray in oven and roast 15 minutes. Remove, flip, and return to oven another 10 minutes. Again, remove, flip and return to oven another 10–15 minutes or until crisp tender (a fork easily pierces through the squash). Depending on the size of the cubes and actual oven temperature, you may need more or less time, so check the squash every time you flip and a few times near the end. If desired, top roasted squash with fresh thyme.Taste the squash right out of the oven and if you’d like it a little sweeter (it really depends how sweet the squash is initially) add the tablespoon of brown sugar and quickly toss to incorporate. Enjoy!