Frozen diced butternut is easy-peasy to use, especially in this maple diced butternut squash recipe. No pulling out the cleaver to split that sucker in half. Use them just like you would use fresh. We think they roast even better than fresh.
1 16 ounce bag of Diced Butternut Squash defrosted
1 Tablespoon Vegetable Oil or Coconut Oil
2 Tablespoons of Maple Syrup
Preheat oven to 375 degrees. Drain water from defrosted butternut squash. Combine oil and maple syrup then mix with the butternut squash, sprinkle with salt. Line a cookie sheet with foil, then evenly spread the squash on the sheet. Roast for about 20 minutes (depending on size of diced butternut and how gooey you want them).