How to Roast Butternut Squash Recipe
How to Roast Butternut Squash is simple and quick. Roasted butternut squash is used in many fall recipes and a great substitute for pumpkin or other types of squash in soups, salads, pastas, a simple side dish, and stews.
Servings: 4 Servings
Calories: 148kcal
Equipment
- 1 Parchment Paper optional
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil or other oil
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat oven to 400ºF. Place parchment on rimmed baking sheet, if using.
- Peel butternut squash with vegetable peeler. Cut the butternut squash in half lengthwise with a large sharp knife. Scoop out the seeds with a heavy spoon or ice cream scoop.
- With the cut side down on a cutting board, slice butternut into long strips and then cut into 1-inch cubes.
- Drizzle 1/2 of the oil on a large rimmed baking sheet (optionally you can use parchment) and add cubed butternut squash chunks and spread into a single layer. Drizzle remaining oil and season with black pepper, and salt. Toss the cubes until coated in oil and seasonings.
- Roast in the preheated oven for 25 to 35 minutes, or until golden brown and fork tender.
Nutrition
Calories: 148kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 667mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19934IU | Vitamin C: 39mg | Calcium: 93mg | Iron: 1mg
