0 from 36 votes
Oven-Roasted Butternut Squash
Crispy outside, soft and creamy inside. Fragrant herbs and a fresh squeeze of citrus make this a great side dish for roasted or grilled meats.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 61 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 2-lb butternut squash peeled, seeded, chopped into 1-inch cubes
- 1 tablespoon rosemary chopped
- 1 tablespoon thyme leaves chopped
- 2-3 tablespoons olive oil
- 2 cloves garlic minced
- salt and pepper to taste
- squeeze lemon
Instructions
- Preheat oven to 400 degrees. Prepare baking sheet with parchment paper or tin foil, sprayed with vegetable spray or Pam.
- In a large bowl, combine squash, rosemary, thyme, salt and pepper. Drizzle oil over squash and toss to coat.
- Spread onto prepared baking sheet in a single layer.
- Roast 20 minutes. Stir squash and and rearrange into single layer. Roast an additional 15 minutes. Remove squash from oven. Add chopped garlic and stir to coat squash. Shake out the vegetables into a single layer and roast an additional 5 minutes, so the garlic becomes fragrant, but doesn't brown.
- Remove from oven and toss with juice of half a lemon. Serve.
Cup of Yum
Nutrition Information
Calories
61kcal
(3%)
Carbohydrates
2g
(1%)
Fat
5g
(8%)
Sodium
198mg
(8%)
Potassium
10mg
(0%)
Vitamin A
125IU
(3%)
Vitamin C
2.8mg
(3%)
Calcium
7mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 61
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 2g | 1% |
| Fat | 5g | 8% |
| Sodium | 198mg | 8% |
| Potassium | 10mg | 0% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.