Roasted Butternut Squash
It's always a good idea to whip up some roasted butternut squash cubes. They're velvety and sweet, yet savory. Keep it simple and season with salt and pepper, or get fancy with seasonal herbs like thyme and rosemary.
Ingredients
- 1 Butternut Squash
- 1-2 tablespoon Cooking Oil With a high smoke point like grapeseed oil
- Pinch Salt and Pepper
Instructions
- Preheat oven to 350 F
- Remove top and bottom of squash. Then cut in half, separating the bottom from the top. Peel both halves with vegetable peeler.
- Set skinny squash half on its end, and slice into planks, then rods, then cubes. Cut the fat half in half, and remove seeds. Then slice into planks, then rods, then cubes.
- Toss cubes with cooking oil, salt and pepper to evenly coat, then place onto cooking sheet.
- Roast at 350 F for 45-60 mins*, flipping halfway through. Let the steam escape before returning to oven. Squash is done with it starts to lightly brown. Squash will be soft like a potato when done.
Notes
*The more squash you're roasting, the longer it will take. My 5 lb squash took closer to 75-90 mins, but a smaller squash will be closer to 45-60 mins.
Nutrition
Calories: 77kcalCarbohydrates: 15gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 5mgPotassium: 440mgFiber: 3gSugar: 3gVitamin A: 13288IUVitamin C: 26mgCalcium: 60mgIron: 1mg
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