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.
Video
Notes
Flavor tip: add 1 teaspoon honey to the brown butter just before drizzling over roasted squash.
Nutrition
Calories: 147kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 404mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13304IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 1mg
