Simple Oven Roasted Butternut Squash
A simple but delicious way to roast butternut squash!
Ingredients
- 1 small butternut squash
- 2 Tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Using a sharp knife, cut off top of butternut squash.
- Cut the squash in half lengthwise.
- Scoop out seeds and strands with a spoon.
- Lay squash skin side down on a sheet pan.
- Cover both sides with olive. 2 Tablespoons per side.
- Salt and pepper to taste.
- Roast in oven fo r about 35-40 minutes, or until fork tender.
- Take out of oven and let cool.
- Once cooled, use a vegetable peeler or a knife to peel skin.
- Lay squash cut side down and cut 1 inch slices lengthwise. Turn and slice into cubes.
Notes
- Make sure your butternut squash feels heavy for it's size and doesn't have mold on it.
- Be very careful with peeling! The squash will be soft but the skin will almost have a rubber consistency.
- If you don't want to freeze it, butternut squash can be kept in an airtight container in the fridge for a few days.
Nutrition
Serving: 1/2 cupCalories: 80kcalCarbohydrates: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 76mgFiber: 2gSugar: 1g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.