Ingredients:

  • 1 medium butternut squash (approx 3 lbs), peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the butternut squash, remove the seeds, and cut the flesh into uniform 1-inch (2.5cm) cubes.
  3. Place the squash cubes in a large mixing bowl. Drizzle with olive oil, then sprinkle with sea salt, cracked black pepper, and garlic powder. Toss thoroughly until every cube is evenly coated.
  4. Spread the cubes in a single layer on the prepared baking sheet, ensuring they do not touch to avoid steaming.
  5. Roast for 20 minutes, remove the pan, and flip the cubes using tongs.
  6. Return to the oven for another 10–15 minutes until the edges are mahogany-colored and the centers are tender when pierced with a fork.