Roasted Butternut Squash
Roasted butternut squash becomes sweet and caramelized in just about 20 minutes when cooked at a high temperature in the oven.
5 from 2 votes
Roasted Butternut Squash
Roasted butternut squash becomes sweet and caramelized in just about 20 minutes when cooked at a high temperature in the oven. Enjoy it as is for a delicious side, or add to salads, pasta, and grain bowls, and more.
Course Side DishCuisine AmericanKeyword butternut squash, roasted butternut squash
Servings 4 -6
Calories 262kcal
Ingredients
- 1 2 pound butternut squash
- 3 ½ tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Lay your butternut squash squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, arranging in an even layer.
- Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. Taste and add more salt or pepper if desired.
Nutrition
Calories: 262kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 450mg | Potassium: 1199mg | Fiber: 7g | Sugar: 7g | Vitamin A: 36163IU | Vitamin C: 71mg | Calcium: 164mg | Iron: 2mg
More Roasted Vegetables Recipes
- Roasted Carrots with Dill Gremolata
- Parmesan Roasted Cauliflower
- Roasted Asparagus
- Roasted Beet and Ricotta Salad
- Crispy Oven Roasted Potatoes
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