5 from 6 votes
Roasted Butternut Squash
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.
Servings:
4
-6
Calories:
262 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 2 pound butternut squash
- 3 ½ tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 -6
Amount Per Serving
Calories 262
% 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.