Roasted Butternut Squash
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 550
- Total: 45 min
- Active: 10 min
Ingredients
One large butternut squash (about 3 pounds)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
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.