Roasted Butternut Squash

Roasted Butternut Squash

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From: EatingWell.com, October 2017

Simple roasted butternut squash—just tossed with olive oil, salt and pepper—makes a classic fall side dish. This recipe is delicious with roasted meats, or toss the roasted squash into pasta or salad.

Ingredients 7 servings

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Original recipe yields 7 servings
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  • 1 large butternut squash (2-3 pounds), peeled, seeded and cubed
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Toss squash with oil, salt and pepper. Spread on a large rimmed baking sheet and roast until tender and lightly browned, 30 to 45 minutes.
  • To make ahead: Peel and cube butternut squash; refrigerate for up to 3 days until ready to cook.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 76 calories; 2 g fat(0 g sat); 3 g fiber; 15 g carbohydrates; 1 g protein; 35 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 13,777 IU vitamin A; 27 mg vitamin C; 63 mg calcium; 1 mg iron; 171 mg sodium; 458 mg potassium
  • Nutrition Bonus: Vitamin A (276% daily value), Vitamin C (45% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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