You can cut up a fresh butternut squash, buy it already cubed, or use frozen squash cubes. I use the frozen squash cubes straight from the freezer and they turn out great.You can make these in an air fryer if you prefer. I used my oven because I had more space for 2 baking sheets.
Servings: 4servings
Calories: 129kcal
Equipment
2 baking sheets
Ingredients
20ounces butternut squash cubesor about 4 cups of cubes (fresh or frozen)
2tablespoonsavocado oilor other high heat oil
2teaspoonschili powder
½teaspoonground cinnamon
½teaspoonsalt
Instructions
Preheat your oven to 425°F.
Prepare 2 baking sheets with parchment paper.
In a bowl, combine the butternut squash, oil, chili, salt, and cinnamon, and blend until the squash is coated.
Spread the squash across the baking sheets and bake for 25-30 minutes. Optionally, halfway through roasting, shuffle the cubes around with a spatula.
Serve warm. Optionally, you can serve with lime wedges and drizzle some ranch dressing on the squash.