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Preheat your oven to 400˚F and line a baking sheet with parchment paper.
Peel the butternut squash and cut into 1″ cubes. (see this video on How To Cut Butternut Squash, if needed)
To a large mixing bowl, add the butternut squash cubes, maple syrup, spices, salt, and pepper. Toss with a wooden spoon or spatula until all the squash is evenly coated. Then, spread the squash out on the baking sheet in a single layer.
Bake for 30 minutes until the squash and tender and slightly browned around the edges.
Remove from the oven and let cool for 5-10 minutes. Enjoy the roasted butternut squash by itself as a side dish, toss it in salads, bowls, or even make a delicious healthy vegan Roasted Butternut Squash Soup.
Roasted butternut squash leftovers can be stored in the fridge for up to 3 days. But, it is best when served fresh. Reheat at 350˚F in the oven until hot. This does not freeze well once it’s been cooked.