Great vegetable dish - it was so tasty and buttery. Make sure to not over cook butternut though because then you loose that bright color in the cubes and I love that this dish.

To add some exotic taste, try putting a sprinkle of curry powder and maple syrup when mixing.

Is this possibly a typo in the recipe? The recipe alternatively calls for 1/2 tsp. table salt, which would be equal to about 1 tsp of Kosher salt, not 1 tbsp. Plus, 1 tsp of Kosher salt seemed just about right for my taste. Otherwise, the recipe was great. It was quick, easy, and delicious.

Really enjoyed this easy vegetable, but oh so delicious. Added maple syrup after cooking, tossed and served. Very nice. I just saw the comment about the curry and the maple syrup. Will try that next time. Almost wanted to run to the store and buy another butternut squash for tonight. S

This is one of my favourites! I like to sometimes use hazelnut or walnut oil instead. It gives the squash a rich nutty flavour....yum!

Thanks for sharing...I never would thought about it.

I was so intrigued by this recipe that I decided to try the traditional Aboriginal Three Sisters garden this year. I grew a heritage dwarf corn that has a "real" corn flavour, pole beans ( I didn't like the variety) next to the corn and squash at the perimeter. The butternut keeps well and is delicious, my usual pie pumpkins produced record yields and I tried a French pumpkin, which is still green and sitting in 3 10-pound lumps on my kitchen floor. What I find interesting is that my extended family usually boil pumpkin and squash and don't peel them first but scrape the flesh after it's cooked. So I decided to do a test... I boiled 1 small pumpkin, roasted 1 butternut squash and another pumpkin. Results: the squash cooks faster than the pumpkin with less pulpy strings, with more flavour and better colour. Peeling them first requires more work up front but I think a better product in the end. I wasn't too carefully about consistent size of the pieces, it matters with roasting but not so much with simmering on the stove top. So now to the less-than-truthfull part of the story... My spouse eats carrots, green beans, peas, lettuce and cucumber. No other vegetables and won't even try anything else. He loves pumpkin pie, so I roasted up a butternut squash and carrots, with maple sugar and ginger. He asked me what it was and I turned towards the sink and said "carrots", which was partly true. This morning he asked me to make the carrots again...looks like I can add squash to then menu soon....next is sweet potatoes :). I'm so pleased - Merna

Are we allowed to use oil when cooking butternut squash? I’m preparing it now for baking tonight for my class but I was surprise to see oil in the recipe. Thanks.

I was having trouble getting the desired color on my roasted veggies - even at very high heat (like 475 degrees). I was roasting on parchment in a non-convection oven. I have an oven thermometer and the temperature was pretty spot on. I tried roasting on a silicone mat instead of parchment and the result was much better! The veggies were cooked through and got that nice caramelization I had been looking for! My squash roasted for about 20 minutes at 400 degrees. I used 2 TBSP of olive oil and felt it was too much; will take down to 1 TBSP next time. I dressed the squash with a drizzle of maple syrup and fresh cilantro. Delicious - but very sweet - almost dessert like!