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How to Cook: Roasted Butternut Squash
Serves 4
Time 40 min
Hard winter squashes are actually very simple to prepare as well as satisfying, nutritious and affordable! This basic recipe brings out the best in winter squash: little bites delightfully caramelized outside and creamy inside. Serve straight from the oven as a side dish or use in soup, tacos, enchiladas, pasta and salad.
Special Diets:
Ingredients
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon extra-virgin olive oil
- Salt and ground black pepper to taste
Method
Preheat oven to 400°F.
Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife. Cut into 1-inch cubes.
Transfer to a large rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer.
Roast for 25 to 30 minutes or until squash is tender, turning once halfway through with a metal spatula.
Remove from oven and use immediately or cool for later use.
Nutritional Info:
Per serving: 150 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 27g carbohydrates (3g dietary fiber, 5g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon extra-virgin olive oil
- Salt and ground black pepper to taste