Roasted Butternut Squash Boodles or Cubes


More from our spiralizer! I know zucchini noodles are called zoodles, but what are butternut squash spirals called? Barb L.

Serves: 4

½ a medium-sized butternut squash—the part with NO seeds, peeled with the end with the seeds cut off OR if you don’t have a spiralizer, cut the butternut squash into 1” cubes

2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil, a little more for oiling the pan

2 Tbsp Flying Olive Pomegranate, Lavender, or Sicilian Lemon Balsamic Vinegar (or experiment with what you like to pair with the Rosemary EVOO)


Freshly ground black pepper


Heat the oven to 350 degrees F.

Cut off the end of the squash you are planning to use. Spiralize the unseeded end or cut the squash into cubes. Save the end with the seeds for another use. Brush a large foil-lined cookie sheet with a little Flying Olive EVOO. Add the squash spirals (I cut mine to make them manageable) or cubes. Drizzle the Flying Olive Rosemary Extra Virgin Olive Oil over the squash. Then, drizzle the Flying Olive Balsamic Vinegar of Choice over the squash. Using your clean hands, toss to combine and coat the squash. Add salt and pepper.

Place in the oven for 20-25 minutes, more for the squash cubes. About half-way through, use a spatula to flip the squash pieces over. Return to the oven. Test for doneness. Remove from the oven and serve.

Submitted by Barb L.