Roasted Buttercup Squash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 560
- Total: 50 min
- Active: 5 min
Ingredients
1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.