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How to Make Roasted Butternut Squash
Learn the easiest method for how to roast butternut squash. You can cut the squash into cubes, shapes, or "fries" based on what your kids may like to make this easy veggie side dish fun (yet still simple).
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
side
Cuisine:
American
Servings:
4
Calories:
115
kcal
Author:
Amy Palanjian
Ingredients
1
medium butternut squash
(or 4 cups precut cubes)
1
tablespoon
olive oil
salt; cinnamon and brown sugar; cumin and salt; OR crushed rosemary and salt
US Customary
-
Metric
Instructions
Preheat the oven to 375 degrees F and line a baking sheet with foil. Coat with nonstick spray.
Remove the peel from the squash with a vegetable peeler or with a knife.
Cut the "neck," or the skinnier part of the squash into 1/2-inch rounds.
Cut into cubes, "fries" using a zigzag slicer, or shapes with cookie cutters.
Place on the greased foil-lined baking sheet in one even layer. Sprinkle with optional spices.
Bake for 18-22 minutes or until soft when poked a fork.
Notes
If serving to a child under 1, you can skip the salt
Choose one spice combo—salt; cinnamon and brown sugar; cumin and salt; OR crushed rosemary and salt—if desired.
Aim to cut the squash to an even thickness so the pieces bake evenly.
Spread the squash in one layer on the pan so they cook evenly.
Grease the foil to ensure the squash doesn't stick to the pan.
Use precut store-bought butternut squash if desired and simply roast the cubes.
Nutrition
Calories:
115
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
8
mg
|
Potassium:
660
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
19931
IU
|
Vitamin C:
39
mg
|
Calcium:
90
mg
|
Iron:
1
mg