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This Roasted Butternut Squash always makes me feel like it’s fall and it’s so easy to make! It’s the perfect side for a weeknight dinner or to toss in a salad or pasta! Your family won’t have any problems eating their veggies!
I love roasting veggies! They are seriously one of the easiest sides you can make plus they are good for you! How can you go wrong?
Pre-heat your oven to 400 degrees and line a sheet pan with foil or parchment. Arrange the diced squash in an even layer.
I took a shortcut and bought diced butternut squash. You can also ask your local grocery store to split the butternut squash for you to make it easier.
Once the squash is arranged in an even layer, drizzle with olive oil and sprinkle the spices.
Gently toss to coat and arrange back into an even layer.
Bake at 400 degrees for 30 – 40 minutes flipping the squash half way through.
Enjoy your Roasted Butternut Squash immediately as a side with chicken or fish, or toss in a salad!
- 1 Butternut Squash (diced)
- 2 tbsp Olive Oil
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Pepper
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Spread diced squash evenly on top of foil or parchment.
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Drizzle olive oil over squash and sprinkle spices evenly.
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Gently toss squash to coat and arrange again in a single layer on sheet pan.
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Bake for 30 – 40 minutes flipping squash half way through.
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Serve immediately or refrigerate in an airtight container.
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Enjoy!