Low Calorie Roasted Butternut Squash Cubes

Roasted Butternut Squash Cubes

This Low Calorie Roasted Butternut Squash Cubes recipe is just 65 calories, and it comes with 5 spice blends! From a Ranch, to Taco, and Italian flavors to choose, I know you’ll find one you absolutely love!

Roasted Butternut Squash Cubes

Everything You’ll Need

  • 1 butternut squash (4 cups/1lb) 
  • Olive oil spray
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup fresh basil or parsley
  • There are more seasoning blends below with the instructions
  • Metric Measurements Below

Low Calorie Roasted Butternut Squash Cubes

Roasted Butternut Squash Cubes

Low Calorie Butternut Squash Cubes Meal Prep and Storage

Meal Prep – Cook the butternut squash cubes according to the directions, then allow to cool completely. Add single servings into individual containers, or family sized servings into a large container. 
Frozen Leftovers – Will hold in the freezer for 1 month.
Refrigerated Leftovers – Will hold in the refrigerator for 4 days.
Reheating – Add to the microwave for 2-3 minutes (defrosted) or 4-6 minutes (frozen) or add to a baking sheet covered with parchment paper and bake defrosted butternut squash cubes for 10-15 minutes in a hot oven (350-400 degrees). Cut one in half to check that it is warmed through before serving.

Roasted Butternut Squash Cubes

Low Calorie Roasted Butternut Squash Cubes

Roasted Butternut Squash Cubes

Low Calorie Roasted Butternut Squash Cubes

Lose Weight By Eating
These Roasted Butternut Squash Cubes can be made 5 ways! The simple version is baked with slat and pepper and topped with basil.
Or you can use one of our homemade spice blends (or the store-bought versions) to make Ranch Butternut Squash, Taco Butternut Squash, and even Italian Butternut squash cubes.
Special Tip: If you use a spice blend, skip the salt and pepper (unless otherwise noted)… or the recipe will be too salty.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 65 kcal


Simple Cubed Butternut Squash:

Optional Spice Blends (use in place of salt and pepper)


  • Preheat the oven to 400° and line a rimmed baking sheet with parchment paper.
  • Place the butternut squash cubes on the baking sheet and spray with olive oil.
  • Sprinkle with salt and pepper, or spice blend of your choosing.
  • Bake for 30-35 minutes or until the edges are golden brown and fork tender.
  • Remove from oven, top with basil or parsley and serve hot.


Serving: 1cupCalories: 65kcalCarbohydrates: 16.6gProtein: 1.5gFat: 0.3gSaturated Fat: 0.1gCholesterol: 0mgSodium: 587mgPotassium: 501mgFiber: 2.9gSugar: 3.1gCalcium: 71mgIron: 1mg
Keyword butternut squash, Healthy Butternut Squash Cubes, Low Calorie Roasted Butternut Squash Cubes
Tried this recipe?Let us know how it was!

About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers. 

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.

Nutrition and Calories in Butternut Squash Cubes

The nutrition and calories for baked butternut squash below is based off a 1 cup serving size. And made with the simple roasted butternut squash oven recipe above.

Low Sodium Tips: Swap out the salt for lemon zest, or make one of the homemade seasoning blends above and skip the salt in them.

More Weight Loss Recipes:

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Roasted Butternut Squash Cubes

Article History:

  • Originally written and published September 21, 2022 by Audrey Johns
  • Most recently updated on November 9, 2023 by Audrey Johns