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.

Source:, October 2017




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • 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 Facts

1/2 cup
76 calories; protein 1.3g; carbohydrates 15.3g; dietary fiber 2.6g; sugars 2.8g; fat 2.1g; saturated fat 0.3g; vitamin a iu 13777.2IU; vitamin c 27.2mg; folate 35mcg; calcium 63.1mg; iron 0.9mg; magnesium 44.3mg; potassium 458.4mg; sodium 171.4mg; thiamin 0.1mg.

1 starch, 1/2 fat