Roasted Butternut Squash
Learn how to make this simple, healthy and delicious roasted butternut squash! With their slightly crisp, browned edges and warm, soft interiors, this side dish is so versatile.
Servings: 6 servings
Calories: 118kcal
Ingredients
- 1.5 lbs Butternut Squash cut into 1" cubes
- ¼ cup Olive Oil
- 1.5 teaspoon Minced Garlic
- 2 teaspoon Dried Parsley
- ½ teaspoon Dried Thyme 1 Tablespoon for fresh Thyme
- ¼ teaspoon Onion Powder Onion salt works as well, but reduce the other salt.
- ½ teaspoon salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat oven to 425.
- Peel and deseed the butternut squash. Cut into 1 inch cubes.
- In a bowl, whisk olive oil, herbs and seasonings. Toss squash in oil mixture to evenly coat.
- Spread out on a baking sheet. Bake for about 15 minutes and flip the squash when the down sides start to brown. Bake for an additional 7-10 minutes until tender and edges are browned to your desired crispness.
- Remove from pan with a spatula and serve warm.
Notes
How to Choose Butternut Squash
I have grown butternut squash in my garden. They start out green in color with thin, dark green stripes that run from the stem. Butternut is ripe when it is a solid beige or tan color, although you may still see a hint of these green stripes around the stem. The exterior should be quite firm, almost hard. Store varieties are very forgiving.
Nutrition
Serving: 1cup | Calories: 118kcal | Carbohydrates: 13.6g | Protein: 1.2g | Fat: 7g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 406mg | Fiber: 2.3g | Sugar: 2.5g | Calcium: 58mg | Iron: 1mg