– 6 cups butternut squash, peeled and cubed into 1″ cubes – 2 cloves fresh garlic, minced (or 1/2 Tbsp garlic powder) – 1–2 Tbsp fresh shallot, minced (or 2 tsp onion powder) – 1/4 cup olive oil – Salt & pepper to taste – Red pepper flakes & parsley for garnishing, optional


1. Preheat oven to 375 degrees and line a baking sheet with parchment paper. 2. Peel the squash and discard the skin. 3. Carefully cut the squash in half and scoop out the seeds.  (You can bake the seeds if you want!) 4. Place each halve flat-side down on the cutting board and cut into 1″ cubes. 5. Mix the cubes, garlic, onion, olive oil, salt, and pepper in a large mixing bowl until the cubes are evenly coated. 6. Place cubes on baking sheet and roast for 25-30 minutes, or until soft and tender when poked with a fork or toothpick. 7. Sprinkle red pepper flakes and fresh parsley, and enjoy!