Roasted Butternut Squash – a delicious recipe with butternut squash, extra virgin olive oil, salt, freshly ground black pepper, fresh herbs, honey. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Directions
2
1.Preheat the oven to 400u00b0F.
3
2.Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove and discard the squash's skin.
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3.Cut the squash in half down the middle. Remove and discard the seeds.
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4.Slice the flesh into 1/4-inch dice and place on a baking sheet lined with foil.
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5.Liberally drizzle with olive oil and season with salt. If desired, sprinkle with the herbs and drizzle with the honey or syrup. Toss to combine.
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6.If using the squash for a salad, roast in the oven for 15-20 minutes (tossing once to rotate) until the squash is tender. If you plan on pureeing the squash, roast for 40-50 minutes until its very soft and beginning to brown.
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Depending on the size of your squash, you should have 2-3 cups.
183
kcal
Calories
20
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 butternut squash, extra virgin olive oil, for drizzling, salt, freshly ground black pepper, and more.
Yes, Roasted Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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