Roasted Butternut Squash
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5.0
3 reviews
Excellent
Roasted Butternut Squash
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Here’s the easiest recipe for perfectly roasted butternut squash every time (no need to peel)! Enjoy as a simple side dish, add it to salad, turn it into soup, pasta sauce, and more.
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Ingredients
- 2 large butternut squash (halved lengthwise, seeds scooped out and discarded (about 2 1/2 lbs))
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- fresh ground pepper (to taste)
Instructions
- Preheat the oven to 425F. Spray a large sheet pan with oil.
- Rub the flesh of the squash halves with olive oil and season with salt and black pepper. Lay the squash halves, cut side down on a rimmed sheet pan. Roast until you can pierce the flesh easily with a fork, about 40 to 45 minutes.
- Scoop it out and serve.
- This can be cubed and seasoned with more salt and served with a little butter and maple syrup, mashed in place of mashed potatoes, pureed, added to salads, or turned into butternut squash soup or a butternut squash sauce for pasta.
Notes
- Makes 7 cups.
Nutrition Information
Show Details
Serving
3/4 cup (generous)
Calories
78.5kcal
(4%)
Carbohydrates
16.5g
(6%)
Protein
1.5g
(3%)
Fat
2g
(3%)
Saturated Fat
0.5g
(3%)
Sodium
75.5mg
(3%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 785 kcal
% Daily Value*
| Serving | 3/4 cup (generous) | |
| Calories | 78.5kcal | 4% |
| Carbohydrates | 16.5g | 6% |
| Protein | 1.5g | 3% |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 75.5mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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