Ingredients:

  • 1.5 lb butternut squash, peeled and cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp nutritional yeast

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the cubed squash thoroughly dry with a paper towel to remove surface moisture.
  3. In a large mixing bowl, toss the dried squash cubes with avocado oil until evenly coated.
  4. Add the fine sea salt, cracked black pepper, garlic powder, and nutritional yeast to the bowl; toss again until every cube is encapsulated in the seasoning blend.
  5. Spread the squash onto the prepared sheet pan in a single layer, ensuring no two pieces are touching.
  6. Roast for 20–25 minutes, flipping the cubes halfway through, until the edges are mahogany-colored and the centers are tender when pierced with a fork.