Ingredients:

  • 1 medium butternut squash (about 2-2.5 pounds / 900g-1.1kg)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • Optional: 1/4 teaspoon ground cinnamon (1.25 ml)
  • Optional: 1/4 teaspoon dried thyme (1.25 ml)
  • Optional: pinch of red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and dry the butternut squash.
  3. Trim off the ends of the squash.
  4. Peel the squash using a vegetable peeler.
  5. Cut the squash in half lengthwise.
  6. Scoop out the seeds and stringy pulp.
  7. Cut the squash into 1-inch (2.5 cm) cubes.
  8. Place the squash cubes in a large bowl.
  9. Drizzle with olive oil.
  10. Sprinkle with salt, pepper, and any optional spices.
  11. Toss to coat evenly.
  12. Spread the squash cubes in a single layer on a baking sheet lined with parchment paper (if using).
  13. Roast for 40-50 minutes, or until the squash is tender and slightly caramelized, flipping halfway through. The squash is done when a fork easily pierces a cube.
  14. Remove from oven and let cool slightly.
  15. Serve immediately.