The BEST Roasted Butternut Squash
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cumin
- 1 medium butternut squash, diced into 1-inch pieces (about 2 pounds)
- 2 tablespoons* extra virgin olive oil or coconut oil
Instructions
- Preheat oven to 375°F.
- In a ramekin or small bowl, combine all spices and mix.
- In a large bowl, add butternut squash and oil and toss until squash is evenly coated with oil. Then add spice mixture and continue to toss until spices are evenly distributed.
- Distribute butternut squash evenly among two parchment paper lined baking sheets.
- Roast for 20 minutes**, then gently toss and return to the oven for another 15 minutes, or until edges are well done and crisp.
Notes
*You may use less or more oil if your squash looks dry, depending on the actual size of your butternut squash.
**Cooking time will vary based on the size of diced squash. The above recommendations are for a 1-inch dice.