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Roasted Red Hubbard Squash Cubes

Roasted Red Hubbard Squash Cubes

Roasted Red Hubbard Squash are incredibly simple to make. Just peel the squash, scoop out the seeds, cube, and roast with salt, pepper, and oil. You can mix up the spices. I tend to like adding a mix of nutmeg or cayenne. Maybe some cumin and coriander depending on the dish. Although. the sky is the limit! Feel free to season the squash with whatever herbs and spices work best for you. I sometimes even mix in cranberries and other produce that has a roughly similar cook time.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish, Snack
Cuisine American, Latin American
Servings 6 cups

Equipment

  • Oven
  • Potato Peeler (optional)
  • Baking Sheet

Ingredients
  

  • 1 red hubbard squash (or similarly dense squash or pumpkin)

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut squash in half.
  • Cut butternut squash in half and peel the skin. I use a potato peeler, but you can easily use a paring knife or your usual peeling technique.
  • Using a spoon, scoop out the innards to remove all of the seeds and stringy pieces. Reserve the seeds.
    The "guts" are still edible, but can be texturally unpleasant. I will usually keep them to puree into soup or pet food. However, most people will discard them! Just make sure not to toss any seeds! You will still need those.
  • Once you've cut, peeled, and removed the innards from the squash, cut into 1/2 inch cubes.
    I usually do this by cutting 1/2 inch strips into the squash and then cutting each of those into squares. However you achieve 1/2 inch cubes, though, is just fine!
  • Place the squash cubes evenly across a baking sheet and gently coat with an even amount of olive oil, salt, pepper, and whatever other spices you like. I'm partial to nutmeg or cinnamon, cayenne pepper, ginger, and mustard powder. Make sure to turn the squash cubes in order to coat all sides.
    I don't necessarily measure when I do this. I more just shake out of the container until each spice is evenly dispersed. If I had to guess, I'd say that I use about 1/4 teaspoon of each. You're not basting here, you're just adding a subtle flavor to the squash! Just make sure that you don't overdo it in one area. My ginger has been clumping slightly and came out a little quickly. If you're concerned about this, you can always measure out 1/4 teaspoon of each spice, mix in a small bowl, and then dust on top.
  • Roast squash at 400 degrees for 25-30 minutes. Make sure to stir or flip the squash cubes halfway through to get an even cook on all sides.