Ingredients

  • 1.5 pounds butternut squash – Peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil – see notes
  • 1 teaspoon Diamond Crystal kosher salt – or ½ teaspoon of any other salt, including Morton kosher salt
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder

Instructions

  • Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
  • Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes.
  • Add the salt, garlic powder, and chili powder. Mix well.
  • Arrange the butternut squash cubes on the prepared baking sheet in a single layer. Roast them for 15 minutes.
  • Gently stir, then continue roasting until tender, 10-15 more minutes. Serve immediately.