Roast Butternut Squash

1. Heat the oven. Position a rack in the middle and preheat to 425°F. Line a large sheet pan with parchment if you want easy cleanup. (If your pan is on the small side or you are doubling the recipe, use two pans so the squash roasts instead of steams.)

2. Cut the butternut squash. Peel, slice in half lengthwise, scoop out seeds, then cut into 1-inch cubes. Try to keep the pieces similar in size so they roast evenly. You will end up with roughly 6 to 8 cups of cubes, depending on the squash.

   

3. Toss with oil and seasonings. In a large bowl, toss cubes with olive oil, kosher salt, pepper, garlic powder, and rosemary or thyme if using. Add hot smoked paprika or chili flakes if you want a little edge.

   Garlic note: Garlic powder is the easiest here. Fresh garlic can burn at 425°F. If you want fresh garlic flavor, roast with the base seasonings first, then toss in 1 to 2 cloves finely grated garlic for the last 8 to 10 minutes.

   

4. Spread on the pan. Arrange the cubes in a single layer with space between them. Crowding causes steaming, and steaming is the enemy of crisp edges.

   

5. Roast. Roast for 20 minutes, then flip the cubes. Roast 10 to 15 minutes more, or until deeply golden with crisp edges and hot throughout. A fork should slide in easily.

   

6. Finish and serve. Taste and adjust salt. If using maple syrup or honey, drizzle lightly while hot and toss on the pan for 10 seconds. Finish with flaky salt, herbs, or toasted seeds.

   

Two easy variations

Halved roast

Skip peeling. Halve the butternut squash, scoop seeds, rub cut sides with oil, salt, and pepper, and roast cut-side down at 425°F for 35 to 45 minutes until very tender. Scoop and mash or cube after roasting.

Warm spice

Use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves plus salt and pepper. Finish with a tiny drizzle of maple syrup and a squeeze of lemon to keep it bright.