Baked Cubed Butternut Squash

Baked Cubed Butternut Squash – ©2012 Andrea Lewis

1 – 2+ lbs. Butternut Squash, peeled and cubed

3 TB Sunflower Oil or Olive Oil (though it’s better with sunflower)

2 cloves Garlic, finely chopped or minced

1 tsp. Paprika

1/4 tsp Sage

1/4 tsp Thyme

1/4 tsp Chili Powder

1/4 tsp Sea Salt

1/8 tsp Black Pepper

Preheat oven to 450° F.


In a large bowl, add the oil, garlic, herbs and spices and beat with a hand whisk until thoroughly mixed. Add the cubed butternut squash and toss with a spoon in one hand, holding the bowl with the other hand to insure that no cubes fall out, until all cubes are completely covered with the oil and seasonings.

Spoon seasoned squash into a large baking dish or cookie sheet generously greased with either sunflower or olive oil, and bake for 60 minutes or until very tender. At the 30 minutes mark you can remove the dish from the oven to turn the squash cubes over to make sure each cube is cooked thoroughly, but it’s not necessary.

Serve and eat before it gets cold.


This has become one of my favorite recipes, and not just because it’s easy to make, filling, tastes delicious, has a low estimated calorie count and relatively high nutritional value.  Have some for lunch or dinner tonight and tell me how the following morning went. 😉

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