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Oven Roasted Butternut Squash Cubed or Sliced Oil-Free

Add an extra layer of flavor to savory dishes by pre-roasting butternut squash in a conventional oven. This oil-free roasting method is an easy way to intensify the natural sweetness of any winter squash while remaining whole food plant based compliant. You can roast your squash days ahead of time and refrigerate or freeze it to enjoy later.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Ingredient Prep
Cuisine American, International, Plant-Based, Vegan, WFPB, WFPBNO, Whole Food Plant-Based

Equipment

  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 5 to 30 ounces butternut squash, seeds removed (peeling is optional)*

Instructions
 

  • Preheat oven to 375 ℉ (190 ℃) and line a baking sheet with parchment paper.
  • Cube or slice butternut squash. The exact size and shape of the pieces is up to you but the thickness should be somewhere between ½ and 1 inch. I usually chop mine into approximately ¾ inch cubes.
  • Arrange cubes or slices in a single layer over the parchment paper lined baking sheet.
  • Place baking sheet in preheated 375 ℉ (190 ℃) oven and bake for 40 minutes turning pieces over once halfway through baking to ensure even browning.
  • Remove from the oven and check for doneness. If pieces are not as soft or as crispy as desired, turn them over and bake for another 5 minutes and check them again.
  • Roasted butternut squash pieces can be added to recipes immediately or stored in the fridge in an airtight container for up to 5 days. They can also be stored in the freezer in a sealed container such as a ziplock bag for up to a year.

Notes

* You don't need to peel butternut squash unless you plan to use it in a recipe where a creamy texture is the desired end goal such as a creamy soup or a smoothie. Leaving the peel on for other types of recipes is a matter of personal preference. Unpeeled winter squash makes for a more rustic chewier dish.
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