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.
Servings: 6 people
Calories: 154kcal
Ingredients
- 2 large butternut squash
- 2 tablespoons olive oil
- 2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 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!
Notes
Storing leftovers: store roasted butternut squash in an airtight container in the fridge for up to 5 days, or frozen for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: for larger pieces, reheat in a preheated 350 degree oven until warmed through. For smaller portions, you can reheat in the microwave.
Nutrition
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