Roasted Butternut Squash
User Reviews
5
9 reviews
Excellent
Roasted Butternut Squash
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Here's the best way to cut and roast butternut squash. Roasted butternut squash makes a great side dish on it's own, but can also be used in other recipes!
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Ingredients
- 1 butternut squash medium
- 1 Tablespoon avocado oil or olive oil
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper
Instructions
- Preheat oven: Preheat oven to 400°F.
- Prep squash: Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
- Cut squash: Cut the squash into 1 inch cubes. Add to a bowl and toss with oil, salt and pepper. Spread the cubes onto a baking sheet.
- Roast: Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.
- Serve: Serve warm as a side dish or use in a recipe that calls for roasted squash.
Notes
- Too hard to chop? If your butternut squash is just way too hard to cut with the knife you're using, you can use the microwave to soften it up first! Poke about 4-5 holes throughout the squash and microwave for 3 minutes. Let cool and then chop.
- Don't need cubes? You can also just roast each half of the squash instead of chopping into cubes. Prep the squash by peeling, cutting in half lengthwise and scraping out the seeds. Then coat with olive oil and sprinkle with sea salt. Roast at 400ºF for 30-40 minutes!
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
186kcal
(9%)
Carbohydrates
40g
(13%)
Protein
2g
(4%)
Fat
4g
(6%)
Polyunsaturated Fat
3g
(18%)
Sodium
111mg
(5%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 186kcal | 9% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 111mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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