Roasted Cubed Squash

Try adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.


Makes six servings
Prep time: 10 minutes
Cook time: 20 to 30 minutes


  • 1 medium squash, peeled, seeded, and cubed, about 3 cups (see “How to Prep Squash)
  • 2 tbs. extra-virgin olive oil
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper


  • Preheat oven to 400 degrees F.
  • Toss cubed squash with olive oil and season with salt and pepper.
  • Place squash on a rimmed baking sheet and roast until tender and lightly browned, about 20 to 30 minutes.

Tip: Try adding a teaspoon of a warming spice — cinnamon, allspice, cumin, coriander, ginger, or turmeric — before roasting. Or experiment with dried herbs like rosemary, sage, or thyme.

MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and Clean Soups (from which the Roasted Butternut Squash Soup recipe was adapted). She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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