Roasted Butternut Cubes
Butternut roasted until caramelised at the edges and tender while still holding its shape.
A simple service preparation for warm vegetable plates, salads and the Burrata d’Inverno.
Approximately 750 g finished
Ingredients
- Butternut squash, peeled, seeded and cut into 2 cm cubes1 kg
- Extra virgin olive oil30 ml
- Fine sea salt8 g
- Black pepper, optional2 g
Method
Heat the oven to 200°C.
Toss the butternut with the olive oil, salt and pepper, coating it evenly without leaving excess oil in the tray.
Spread in one layer with space between the cubes.
Roast for 20 to 25 minutes, turning once, until the edges are caramelised and the centres are tender but still hold their shape.
Use warm, or cool quickly if preparing ahead.
Chef’s notes
- Do not crowd the tray. Steam softens the cubes before the edges can colour.
Allergens and diet
Vegetarian · Vegan · Gluten free · Dairy free
Used in
Also in the Recipe Book
Last refined · September 2026