Roasted Butternut Squash

Votes: 0
Rating: 0
You:
Rate this recipe!
Leave a Review
Serves5 (1/2 cup each)
SWAP ScoreWhat's this?

Ingredients

Directions

  1. Preheat the oven to 400°F.
  2. Peel the skin using a vegetable peeler or kniefe.
  3. Cut the squash in half lengthwise and scoop out the seeds.
  4. Cut the squash into 1-inch chunks and arrange on a baking sheet.
  5. Drizzle with olive oil and season with salt and pepper.
  6. Toss to coat and roast for about 30 minutes or until tender, stirring occasionally.

Recipe Tips

Add cloves of garlic to the roasting pan for some additional flavor.

Nutrition Facts
Roasted Butternut Squash
Amount Per Serving (1/2 cup eachg)
Calories 69 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Sodium 237mg 10%
Potassium 354mg 10%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 1g 2%
Vitamin A 59%
Vitamin C 23%
Vitamin D0%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Review this Recipe

Your Review

Have a recipe you want to see here?

Suggest a recipe

Suggest a recipe

Have a recipe you want to see here?

Suggest a recipe