Roasted Butternut Squash
Ingredients
The squash
-
1
medium
butternut squash (2-3 pounds)
The seasoning
-
2
tablespoons
olive oil
-
½
teaspoon
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper or foil.
- Peel the butternut squash and remove the ends.
- Cut the squash in half lengthwise and scoop out the seeds.
- Dice the squash into 1-inch cubes.
- In a large bowl, toss the diced squash with olive oil and salt.
- Spread the squash evenly on the baking sheet and add black pepper to taste.
- Roast for 30-35 minutes, stirring halfway through, until fork-tender and golden.
Nutrition Facts (estimated)
Servings
6 servings
Calories
98
Total fat
5g
Total carbohydrates
15g
Total protein
1g
Sodium
199mg
Cholesterol
0mg
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