Butternut Squash Chunks

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Butternut Squash Chunks

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Butternut squash is the key ingredient of some of the most universally loved fall & winter dishes: warming butternut squash soup, velvety butternut risotto, vibrant roasted butternut squash salads, etc. Our peeled and prepped 2” squash cubes relieve you of all the work this delicious winter squash usually requires, without sacrificing any of the nutrients you find in the freshly harvested vegetable. And unlike fresh cut & prepped squash , which spoils quickly in the refrigerator, you can count on being able to keep and use our squash cubes in your recipes for up to 1 year!

Butternut squash is a great source of fiber as well as vitamins including A, C, E and B along with minerals such as calcium, magnesium, and zinc. Butternut squash is also rich in beta carotene, which helps to support the natural function of the immune system and can help prevent infections.

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Recipe Suggestion

Roasted Butternut Squash Side Dish

Check out this delicious and comforting side dish that will go with just about anything you’d want to pair it with!

The Ingredients

  • 3 pounds frozen butternut squash cubes

  • 1 1/2 tablespoons extra-virgin olive oil

  • 1 1/2 tablespoons pure maple syrup

  • 1 3/4 teaspoons kosher salt 

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon chopped fresh rosemary

The Directions

  1. Coat two baking sheets with non-stick spray. Grab a large bowl and add your frozen quash cubes. Add the olive oil, maple syrup, rosemary, salt & pepper to the bowl. Toss until the squash is coated in all the delicious flavors.

  2. Divide the squash between the baking sheets and discard any excess liquid from the bottom of the bowl. Make sure the squash is spread into a single layer on the baking sheets and not overly crowded. This will ensure the air can circulate in the oven and the squash roasts properly.

  3. Place your baking sheets in the oven and bake for 15 minutes at 400 degrees F. After 15 minutes, remove the pans, turn the squash with a spatula, and return to the oven.

  4. Bake until the squash is tender (about 10 -15 additional minutes). Remove from the oven, and scatter fresh rosemary over the top. Serve warm and ENJOY!