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Roasted Butternut Squash

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 130kcal

Ingredients

  • 2 pound butternut squash diced into 1" cubes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
US Customary - Metric

Instructions

  • Preheat oven to 425 F, and option to line a baking sheet with parchment paper for easy clean up.
  • Toss squash cubes in oil and sprinkle with seasoning. Spread onto the prepared baking sheet in a single layer (don't crowd your squash, grab a second sheet if the squash is overlapping). Bake in preheated oven until the edges carmelize and the squash is fork tender, should be about 30 minutes.
  • Taste and adjust seasoning to your liking. Enjoy!
    top view of roasted whole butternut squash

Notes

  1. For whole roasted squash: Slice squash in half and remove the seeds. Brush the flesh side with oil and sprinkle with seasoning. Roast cut side down until the flesh is fork tender, should be 45 minutes.

Nutrition

Calories: 130kcal | Total Carbohydrates: 18g | Protein: 2g | Fat: 7g | Sodium: 394mg | Fiber: 3g | Sugar: 3g | Net Carbs: 15g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com