Have 12 butternut squash cubed in bags in freezer. Can has anyone made with frozen not fresh bug squash?

I haven't made this specific recipe, but I have roasted frozen butternut squash cubes plenty of times. I always roast it from frozen, not thawed. It obviously takes a bit longer to be done, but texture wise I don't notice any difference in the final product. I coat it with a bit of oil, and roast it at 425, just like this recipe calls for doing. The only thing I do is to turn the cubes over after about 30 minutes - but I don't know I'd say that's critical to do. It helps get a bit of crusting on more than one side, though.