Ingredients

1 medium butternut squash, peeled, deseeded, and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated parmesan cheese

Optional: chopped parsley or rosemary for garnish

Instructions

Step 1: Prep the Squash

Start by peeling the squash using a vegetable peeler. Slice it in half, remove the seeds, and cut into bite-sized cubes. Aim for uniform pieces so they cook evenly.

Step 2: Season and Toss

Place the squash cubes in a large mixing bowl. Add olive oil, garlic powder, salt, and pepper. Toss well to coat each piece. Add ¾ of the parmesan cheese and toss again.

Step 3: Roast

Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil. Spread the squash cubes in a single layer — don’t overcrowd.

Roast for 25–30 minutes, flipping halfway. They’re ready when the edges are golden and crispy.

Step 4: Finish and Serve

Once out of the oven, sprinkle the remaining parmesan over the top and garnish with chopped herbs. Serve hot.