Prep Time:
15 minutes
Cook Time
25-30 minutes
Serving Size
1 cup
1 large butternut squash (about 3 pounds), peeled, seeded, and diced into 1-inch cubes
1 ½ tablespoon olive oil
¾ teaspoon salt
½ teaspoon ground black pepper


  1. Preheat oven to 400 degrees F.
  2. Place chopped squash on a sheet pan and drizzle with olive oil, salt, and pepper. Toss well making sure spices and oil are evenly distributed.
  3. Arrange squash in one layer and roast squash for 25-30 minutes tossing once midway through cooking.
  4. Bake until squash is tender and enjoy!

Kitchen tip: To easily cut squash, first slice the top and bottom off the squash. Poke holes in the squash using a fork. Using a microwave safe plate, microwave the squash for 3-4 minutes. Let the squash cool slightly. Peel using a vegetable peeler, cut in half scoop out the seeds and chop into 1-inch cubes.



Recipe modified by CHOICES Nutrition Education Program

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