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
- 1/4 teaspoon black 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!
Notes
Storing leftovers: store squash in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
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