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roasted orange butternut squash cubes with browned edges and tiny cooked sage flecks in a plain serving bowl
Melissa Hart

Roasted Butternut Squash

Butternut needs room on the pan more than it needs sugar. Crowded cubes release enough steam to keep their edges pale, even in a hot oven. Cut them evenly and use two pans if your squash fills one too tightly. A small amount of sage stirred into the oil seasons the actual food instead of leaving a decorative leaf on top.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 large butternut squash about 3 1/2 lbs, peeled and seeded
  • 3 tbsp olive oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tsp dried rubbed sage
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the oven to 425°F and set out two rimmed baking sheets. Cut the prepared squash into 3/4-inch cubes.
  2. Toss squash with olive oil, salt, pepper and sage until evenly coated.
  3. Spread across the sheets in single layers with small gaps between the cubes. Roast for 20 minutes.
  4. Turn the cubes, switch the sheets between racks and roast for 10 to 15 minutes more until browned along the edges and tender in the middle.
  5. Transfer to a serving bowl and toss with cider vinegar just before serving.