Oven Roasted Squash Recipe
This Oven Roasted Squash makes the perfect simple side dish, or seasonal ingredient to be added to soups, salads, pastas, and more. It’s easy to prepare, totally delicious, and incredibly healthy.
Servings: 6 people
Calories: 130kcal
Ingredients
- 2 pounds Butternut or Acorn Squash peeled and cut into 1" chunks
- 3 Tablespoons Olive Oil
- 1 teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat the oven to 400 degrees F.
- Peel the squash using a vegetable peeler. Using a sharp knife, cut the squash in half lengthwise and scoop out the seeds with a large metal spoon. Cut the squash into 1-inch cubes.
- In a small bowl, combine the cubed squash, olive oil, salt, and pepper. Lightly toss until evenly coated then transfer onto a baking sheet lined with parchment paper and adjust so it is in a single layer.
- Pour the squash onto baking sheet lined with parchment paper.
- Bake for 30-45 minutes, or until the edges are golden brown and the insides are tender, turning the squash over with a spatula every 20 minutes.
- Remove from the oven and let cool slightly before serving warm. Enjoy!
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16072IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 1mg