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.

Yes, this should have been "or 1/2 tbsp. of table salt" - not tsp. Great catch.

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.

Hi Mary and thanks for your question. This recipe works well with one of the plant-based cooking oils suggested - olive or grape-seed. I hope you share your results and thanks again for learning with Rouxbe! Chef Kirk

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!

Hi Sunnie. Thank you for your feedback and we are glad that you are creating and thinking like a chef! Yum! Lauren

Do you have a recipe for stuffed butternut squash?