Baked Butternut Squash
User Reviews
5.0
3 reviews
Excellent
Baked Butternut Squash
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Baked butternut squash is a fantastic side dish, so easy and low maintenance. Great for a holiday spread or any time of the year!
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Ingredients
- 1 butternut squash large
- 1 purple onion medium
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 teaspoons thyme fresh, 1 ½ teaspoons if using dried
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Instructions
- Preheat oven to 450 degrees F.
- Carefully peel squash. Trim off each end.
- Slice it in half short ways, just above the bulge. Slice each piece in half, scooping the seeds out of the bottom halves.
- Dice into 1-inch cubes.
- Toss with olive oil and seasonings.
- Place on a lined baking sheet, being sure there is room between the pieces of squash so they can roast and not steam.
- Bake for 30-40 minutes, until the squash is fork tender and the outside is crispy.
Equipments used:
Notes
- This recipe is easily scaled up or down, just remember that if you increase it to give the squash enough room and that the sheets aren't crowded.
Nutrition Information
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Calories
144kcal
(7%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
393mg
(16%)
Potassium
472mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
13335IU
(267%)
Vitamin C
29.2mg
(32%)
Calcium
68mg
(7%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 393mg | 16% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 13335IU | 267% |
| Vitamin C | 29.2mg | 32% |
| Calcium | 68mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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