Roasted Butternut Squash - Capital Area Food Bank
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Servings: 6

Diet: Vegetarian, Vegan & Gluten-Free

Per Serving: 60 Calories | 11g Carbs | 2g Sugar | 2g Fiber | 2.5g Fat (0g Sat Fat) | 1g Protein | 100mg Sodium

Ingredients

  • 1 large butternut squash, peeled and cut into ½ inch cubes
  • 1 tablespoon oil
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • Optional: 1 teaspoon dried ground sage or dried thyme

Instructions

  1. Preheat oven to 425°F. Place the butternut squash in a large bowl.
  2.  Add the remaining ingredients to the bowl with the squash. Toss thoroughly to coat the squash.
  3. Spread the squash in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes or until the squash is tender and golden brown, mixing halfway through.

Reduce Food Waste: Wash and dry the seeds, toss with oil and sprinkle with salt. Roast seeds at 275° F for 15 minutes and enjoy as a snack.

Ingredient Swap: Substitute butternut squash for acorn or delicata squash.

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