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).
Servings: 4
Calories: 115kcal
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
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: 115kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg