0 from 3 votes
Baked Butternut Squash
Baked butternut squash is a fantastic side dish, so easy and low maintenance. Great for a holiday spread or any time of the year!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Calories: 144 kcal
Course:
Side Dish
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.