Roasted Butternut Squash
Make a great Roasted Butternut Squash in minutes, perfect side dish!
Author: Mommy Hates Cooking
Meal Type: Vegetarian
Cuisine: American
Difficulty: EASY
Prep. Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 serving
Calories: 158 kcal per serving
Ingredients
- butternut squash
- Olive Oil
- a pinch of salt
- Pepper
- Fresh Parsley or Rosemary
Instructions
- Preheat the oven to 400*F.
- Cut the ends of the squash off.
- Peel off the skin of the squash with a peeler or a knife.
- Cut in half just above where the seeds are located.
- Cut the portion with the seeds in half.
- Scoop out the seeds with a spoon.
- Slice and cube the top half of the squash and repeat with the bottom half.
- Placed the cubed pieces on a baking sheet and drizzle with olive oil.
- Season with salt and pepper and toss to coat, make sure it's evenly coated.
- Place in the oven and cook for 15 minutes.
- Remove and stir.
- Place back in the oven for 10-15 minutes until fork tender.
- Serve.
Nutrition
Energy: 158 kcal | Total Fat: 8 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 24 g | Fiber: 4 g | Sugars: 4 g | Proteins: 2 g | Sodium: 495 mg | Polyunsaturated: 1 g | Monounsaturated: 6 g
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