How To Roast Frozen Butternut Squash — Cooking Lessons from The Kitchn

If I don't pry myself away from the baking sheet, I could eat a whole tray of roasted butternut squash straight out of the oven. It's not only my favorite fall vegetable — it's my favorite vegetable, period. That's because when roasted, cubes of butternut squash takes on a deliciously sweet flavor with super-crispy edges and a tender, creamy center.

If you start with a whole butternut squash, these tasty little cubes come at a price. First, you have to peel the awkward-shaped veg without slicing your finger on the peeler or having the slippery squash roll off the cutting board. Then you have to seed it and attempt to chop it into equal-sized pieces so that they cook evenly. Only then can you move forward with roasting.

But we've got a shortcut, so you can be noshing on squash in just 25 minutes. Here's how to do it.

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