How Long to Cook Roasted Butternut Squash Cubes (1-inch) in the sheet pan
Specification: 2 lb peeled and seeded butternut squash cut into uniform 1-inch cubes, tossed with 2 tbsp olive oil, 1 tsp kosher salt, and a few grinds of black pepper, spread in a single spaced layer on an unlined rimmed half-sheet pan
3-Step Execution Protocol
Preheat oven to 425°F (218°C). Arrange roasted butternut squash cubes (1-inch) (2 lb peeled and seeded butternut squash cut into uniform 1-inch cubes, tossed with 2 tbsp olive oil, 1 tsp kosher salt, and a few grinds of black pepper, spread in a single spaced layer on an unlined rimmed half-sheet pan) on a parchment-lined sheet pan in a single layer.
Cook for 25–30 mins. Flip at the 18-minute mark for even browning.
Down-facing cut faces are deep golden-brown to nearly black at the corners where the sugars have caramelized; a fork pierces the thickest cube with no resistance; edges that were touching the pan have a crackled crust while the tops are tender and slightly sweet-toasted. Rest for 0 minutes before serving.
USDA MyPlate does not set an internal-temperature target for roasted winter squash — doneness is fork-tender interior with a caramelized cut face, so the internal-temp field is omitted rather than guessed (HR-2). The 425°F / 25–30 minute window reflects standard high-heat convection roasting for 1-inch butternut cubes on a rimmed half-sheet (Cook's Illustrated "Best Roasted Butternut Squash" and Serious Eats "Roasted Butternut Squash" both land in this window for the same cut and pan).