Roasted Butternut Squash
User Reviews
5.0
6 reviews
Excellent
Roasted Butternut Squash
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Roasted butternut squash becomes sweet and caramelized in just about 20 minutes when cooked at a high temperature in the oven. Enjoy it as is for a delicious side, or add to salads, pasta, and grain bowls, and more.
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Ingredients
- 1 2 pound butternut squash
- 3 ½ tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, and arranged in an even layer.
- Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. Taste and add more salt or pepper if desired.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Sodium
450mg
(19%)
Potassium
1199mg
(34%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
36163IU
(723%)
Vitamin C
71mg
(79%)
Calcium
164mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 450mg | 19% |
| Potassium | 1199mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 36163IU | 723% |
| Vitamin C | 71mg | 79% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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