Ingredients
- 1 medium butternut squash, peeled, seeded, cut into 1" cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat the oven to 400°F.
- Peel the skin using a vegetable peeler or kniefe.
- Cut the squash in half lengthwise and scoop out the seeds.
- Cut the squash into 1-inch chunks and arrange on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Toss to coat and roast for about 30 minutes or until tender, stirring occasionally.
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.
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Ingredients
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Directions
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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.
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Recipe Tips
Add cloves of garlic to the roasting pan for some additional flavor.
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