00743 11 40 C 11 55. 007431 69 40 69 C 47. Roasted butternut squash – crispy and best roasted butternut squash on the outside, soft and buttery on the inside – is the perfect alternative to potatoes.

It’s easy to make this 40-minute recipe when you use pre-cubed squash, which is widely available in supermarkets. Butternut squash cubes served in a white bowl. It’s the best kind of comfort food – homemade, delicious, and truly easy to make. The exact measurements are listed in the recipe card below. Cubed butternut squash: I make life easy for myself and buy it already cubed from Whole Foods. I believe most supermarkets offer it too.

Olive oil: Olive oil is delicious. If you’d rather use an oil with a higher smoke point, you could try avocado oil, or – better yet – melted butter or ghee, which are more flavorful. Kosher salt: If using fine salt instead, you might want to reduce the amount you use. Spices: Garlic powder and chili powder.

A stale spice can easily ruin a dish. I use pre-cut squash cubes that are available at Whole Foods and at my local supermarket. I toss the cubes with olive oil and seasonings, then roast them in a hot oven until beautifully crispy. The detailed instructions for making this recipe are included in the recipe card below. Toss the squash cubes with oil and spices. I sometimes use my hands just to ensure everything is well-coated.

Arrange them in a single layer on a parchment-lined baking sheet. Make sure the baking sheet is rimmed. F, gently stirring midway through baking. A six-photo collage showing the steps for roasting butternut squash.

That’s the beauty of using cubes rather than roasting a whole squash. F oven, it only takes about 30 minutes. As it turns out, it’s fine to eat the skin, especially if you use petite butternut. It’s mostly a question of texture. If not roasted long enough, the skin could be tough and unpalatable. As I said before, I buy pre-cut squash cubes.

These do not come with the skin. But if you buy a whole squash and cut it yourself, it’s up to you whether to leave the skin on or peel it. Does roasted butternut squash taste like potatoes? Not exactly – it’s less starchy and the flavor is obviously different. But as far as substitutes do, this is a very good one indeed, and the experience of eating it is not very far from that of eating potatoes roasted in olive oil. Another option is to use butter, garlic powder, and Parmesan.