Roasted Butternut Squash
Servings
51/2 cup each
Ingredients
Instructions
  1. Preheat the oven to 400°F.
  2. Peel the skin using a vegetable peeler or knife.
  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 Notes

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 41 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 213mg 9%
Potassium 118mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 0g 0%
Vitamin A 91%
Vitamin C 10%
Vitamin D0%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
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