Roasted Butternut Squash
Roasted butternut squash is the best baked side dish for fall. So easy and healthy, this savory squash is a delicious vegetable side you'll want to make again and again.
Servings:6 servings
Ingredients
- 1 medium (2-3 pounds) butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper, or ¼ teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning , or Herbs de Provence
- 1 teaspoon garlic powder
- 4 tablespoons butter, optional
Instructions
- Preheat oven to 425 degrees and grease a large baking sheet.
- Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.
- Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.
- Season with salt, pepper, dried herbs, and garlic powder.
- Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.
- Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.
- Spoon browned butter over squash and serve immediately.
Notes
Flavor tip: add 1 teaspoon honey to the brown butter just before drizzling over roasted squash.
Nutrition
Calories: 147 kcal, Carbohydrates: 15 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 404 mg, Potassium: 460 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 13304 IU, Vitamin C: 26 mg, Calcium: 72 mg, Iron: 1 mg
