Roasted Butternut Squash
HB-1931 · Hand-built original · American
Roasted Butternut Squash is the perfect fall side dish! It's budget-friendly, easy to make, and only uses a few pantry staples.
AmericanSide Dish45 minServes 1273 kcalVegetarianGluten-freeEgg-freeLow Fat / Low CholesterolRenal
Main ingredient: butternut squash
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 1 butternut squash (about 2 lbs 15 oz)
- 1/4 cup oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly cracked
- 1/2 tsp garlic powder
Method
- Heat the oven to 425°F and line a large baking tray with baking paper.
- Cut the squash in half lengthways and scoop out the seeds. Peel it, then cut the flesh into ¾ in cubes, keeping them as even as you can so they cook at the same rate.
- Pile the cubes onto the tray, pour over the oil and sprinkle with the salt, pepper and garlic powder. Toss with your hands until every piece is coated, then spread them out in a single layer with space between them; crowding the tray makes them steam instead of roast.
- Roast for 30-35 minutes, turning the pieces halfway through, until the squash is tender all the way through with caramelised, golden edges.
- Taste, add a pinch more salt if needed, and serve hot.
Prep: 10 min · Cook: 35 min · Total: 45 min
Nutrition (per serving, where published)
73 kcalCalories
1 gProtein
8 gCarbs
5 gFat
1 gFibre
197 mgSodium
1 serving (½ a cup)Serving