Ingredients:

  • 1 medium butternut squash (approximately 2-2.5 lbs / 900g-1.1kg)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (freshly ground, or to taste)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare your rimmed baking sheet by lining with parchment paper.
  2. Peel the butternut squash (optional - the skin is edible when roasted and can be nutritious!). Halve the squash lengthwise and scoop out the seeds with a spoon.
  3. Cut the squash into roughly 1-inch (2.5cm) cubes. Aim for consistent size for even cooking.
  4. Place the squash cubes in a large bowl. Drizzle with olive oil, sprinkle with salt, pepper, and red pepper flakes (if using). Toss well to coat evenly.
  5. Spread the squash in a single layer on the prepared baking sheet. Ensure the pan isn't overcrowded, or the squash will steam instead of roast.
  6. Roast for 20 minutes, then flip the squash pieces.
  7. Continue roasting for another 15-25 minutes, or until the squash is tender and slightly caramelized. Pierce with a fork to test for doneness – it should be easily pierced.
  8. Remove from oven and serve immediately.