Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Butternut Squash
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- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 550 mg
Don't bother with the pre-cut squash from the grocery store. You can easily cut and roast butternut squash yourself for a fraction of the cost -- and it's much fresher, too. We'll show you the best way achieve perfectly seasoned, tender and golden nuggets of this naturally sweet veggie. All you need are a hot oven, olive oil, salt and pepper. Use visual cues for doneness, since the cooking time depends on the size of your dice.
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 550 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
- Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.
