Baked Butternut Squash
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Baked Butternut Squash
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If you are looking for the perfect fall side dish, make Baked Butternut Squash. It is healthy, delicious and easy to make with a ton of savory flavors.
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Ingredients
- 1 medium butternut squash
- 2 Tablespoon olive oil
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
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Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Peel the butternut squash. Cut the squash in half and remove the seeds. Dice the butternut squash into bite size pieces (approximately 1 inch pieces).
- Place the squash in a large mixing bowl, top with the olive oil and seasoning. Toss the thoroughly coat the squash with the olive oil and seasonings.
- Place the squash on a single layer on a baking sheet.
- Bake for 30-35 minutes until the squash is tender and the outside edges start to brown slightly. Toss the squash halfway through the cooking time to ensure that they cook evenly.
- Remove from the oven. Serve immediately while warm and enjoy!
Notes
- Refrigerate the leftovers in an airtight container for up to 4-5 days.
- Peel the butternut squash with a potato peeler prior to cutting and dicing the squash for this recipe.
Nutrition Information
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Calories
100kcal
(5%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
393mg
(16%)
Potassium
453mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
13294IU
(266%)
Vitamin C
26mg
(29%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 393mg | 16% |
| Potassium | 453mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 13294IU | 266% |
| Vitamin C | 26mg | 29% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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