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Roasted Butternut Squash
Oven Roasted Butternut Squash makes a delicious side dish any night of the week or on your holiday table. Or, meal prep a batch to toss into salads and grain bowls all week long.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●peeler
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Adjust an oven rack to the middle position and preheat oven to 450 degrees. Peel butternut squash with a sharp vegetable peeler and cut in half lengthwise with a sharp knife. Scoop out the seeds with a large spoon and discard. Cut into 1 1/2-inch cubes.
butternut squash (1 large squash, see note 1)2 pounds
2
In a large bowl, add butternut squash, olive oil, thyme, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper) and toss until evenly coated.
butternut squash (1 large squash, see note 1)2 poundsolive oil2 tablespoons
3
Transfer to rimmed baking sheet and spread in an even layer. Roast until the squash is fork tender and starting to caramelize, about 20 to ⏱️ 25 minutes, stirring after ⏱️ 15 minutes.
Nutrition Facts
calories
166 kcal
fat Content
7 g
serving Size
1 cup
fiber Content
5 g
sugar Content
5 g
sodium Content
9 mg
protein Content
2 g
carbohydrate Content
27 g
saturated Fat Content
1 g
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