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
- Preheat oven to 425°F. Place the butternut squash in a large bowl.
- Add the remaining ingredients to the bowl with the squash. Toss thoroughly to coat the squash.
- 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.