Oven Roasted Butternut Squash Recipe
This Roasted Butternut Squash Recipe will show you how to roast butternut squash whole perfectly every single time. It makes a delicious roasted vegetable side dish, or it can be used in everything from soups, pastas, salads, and more.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 154kcal
Author: The Carefree Kitchen
- 2 large Butternut Squash
- 2 Tablespoons Olive Oil or avocado oil
- 2 teaspoon Salt
- ½ teaspoon Pepper
Preheat oven to 420 degrees F.
Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a large metal spoon.
Line a baking sheet with parchment paper and lay your squash on the baking sheet cut side up. Brush with olive oil and sprinkle with salt and pepper.
Place in the preheated oven and roast the squash for 40-60 minutes, or until a fork or long toothpick can be inserted into the flesh easily.
Once cooked, remove from the oven and allow to cool for a few minutes before serving immediately, or cool completely and store in the refrigerator for up to 5 days. Enjoy!
Calories: 154kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 880mg | Fiber: 5g | Sugar: 6g | Vitamin A: 26575IU | Vitamin C: 53mg | Calcium: 120mg | Iron: 2mg