Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Peel the butternut squash, then cut it into pieces roughly 1.5 inches in size—you can make them neat cubes or go for a more rustic, chunky shape depending on your preference. If you're starting with pre-cut squash from the store, measure out about 5 cups. Keeping the pieces roughly uniform in size will help them cook evenly.
- Prepare a sheet pan by lining it with parchment paper. Arrange the squash pieces on the pan in a single layer, making sure they're not crowded. Drizzle the olive oil evenly over the squash, then add the dried rosemary, garlic powder, salt, and black pepper. Using your hands, toss and massage the seasonings into every piece until the squash is thoroughly coated.
- Put the pan in the oven and roast for 30 minutes. After this first half of cooking, remove the pan and use a spatula to turn each piece so the other sides can brown. Return the pan to the oven and roast for an additional 30 minutes, or until the squash is tender when pierced with a fork and the edges have turned golden brown and caramelized. If you prefer even crispier edges, let it roast for up to 5 more minutes, watching carefully to prevent burning.
Notes
Cut the squash into pieces that are roughly the same size so everything roasts at the same rate—uneven chunks lead to some pieces turning mushy before others are done. Don't skip flipping halfway through; contact with the hot pan on multiple sides is what creates those golden, caramelized edges. If the pan looks wet during roasting, bump the oven to 425°F for the final 10 minutes to drive off excess moisture and encourage browning. You can substitute 1 tablespoon of finely chopped fresh rosemary for the dried if you prefer a brighter, more resinous flavor. Leftovers keep in an airtight container in the fridge for up to four days and reheat best on a sheet pan at 375°F for about 10 minutes. Freezing is not recommended, as the squash becomes watery and loses its texture once thawed.