Oven Roasted Spiced Butternut Squash Recipe

Fall is my favorite time of year to cook, and I love taking advantage of the fresh seasonal produce. But out of all the wonderful foods this time of year, butternut squash is definitely one of my favorites. While you can just cut a butternut squash in half and roast it like that, this is one of the few recipes that I think is worth some extra prep time. This recipe is also vegan and free of the most common allergens (though you would never know it), so it’s sure to be a crowd-pleaser no matter where you go!

Cooking squash also comes with the added bonus of the seeds! Don’t just throw these away! You can roast squash seeds for a delicious, nutrient-dense snack.

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First, preheat your oven to 400° F. Next, you’ll need to cut up and peel the squash. I’ve found that the easiest way to do this is to first cut off the ends, and then cut it in half, right where the base meets the neck. Now, cut both halves in half again, this time lengthwise. The squash is now much easier to peel!

Now you’ll need to peel your squash – I definitely recommend using a sharp peeler to make this step much easier!

Once it’s peeled, chop the squash into approximately 3/4″ cubes.

Place the cubes on a 12″ x 16″ baking sheet and pour 1/4 cup avocado oil over them. Then sprinkle on 1.5 teaspoons of salt, two teaspoons of cinnamon, 1/8 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground cloves.

Mix everything to evenly coat the squash and spread the cubes across the pan evenly. Bake the squash at 400° F for 30 – 40 minutes, until it’s soft, stirring halfway through.

Serve as a side with any cozy fall meal.