Oven Roasted Butternut Squash
Learn how to roast a perfect butternut squash in your oven! This quick and healthy recipe is super easy to make and you can use it asa side dish, add to a salad, or for meal prep.
Servings: 5 servings
Calories: 117kcal
Ingredients
- 1 large butternut squash peeled, seeded, cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F.
- Peel and chop the squash into 1-inch cubes, then transfer to a large baking pan.
- Season with salt, pepper, and drizzle with olive oil. Mix it all up and arrange in a single layer.
- Bake at 400°F for about 30-35 minutes or until it’s tender.
Notes
Seasoning Options:
- For more herbal flavor, add some fresh or dried thyme, rosemary, or oregano.
- To add some heat, add some chili powder, cajun, or cayenne pepper.
- To make it sweeter, add some ground cinnamon with brown sugar.
- A whole fresh squash can be stores in a cool dark place and can last for 1-2 months.
- Uncooked diced squash can be stores in an air-tight container and refrigerated for up to 3 days.
- Roasted diced squash also can be refrigerated in an air-tight container for up to 3 days.
Nutrition
Calories: 117kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 528mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15945IU | Vitamin C: 32mg | Calcium: 72mg | Iron: 1mg
