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15 minutes
25 minutes
40 minutes
- 1 medium butternut squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
- Peel the butternut squash using a sharp vegetable peeler. Cut the squash in half lengthwise, remove and discard the seeds. Proceed to cut the halves into 1-inch slices, then dice the slices into 1-inch cubes.
- In a large bowl, coat butternut squash cubes with olive oil and garlic, ensuring they are well coated. Season generously with salt and pepper, then spread out in a single layer on a baking sheet.
- Roast the squash in the oven until it's golden brown and easily pierced with a fork, which should take about 25 to 35 minutes.
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