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Recipe courtesy of Robin Miller
Roasted Butternut Squash
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
- Yield: 4 servings, plus leftovers
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 601 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
- Yield: 4 servings, plus leftovers
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 601 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
