Roasted Butternut Squash
Here’s the easiest recipe for perfectly roasted butternut squash every time (no need to peel)! Enjoy as a simple side dish, add it to salad, turn it into soup, pasta sauce, and more.
Ingredients
- 2 large butternut squash (halved lengthwise, seeds scooped out and discarded (about 2 1/2 lbs))
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- fresh ground pepper (to taste)
Instructions
- Preheat the oven to 425F. Spray a large sheet pan with oil.
- Rub the flesh of the squash halves with olive oil and season with salt and black pepper. Lay the squash halves, cut side down on a rimmed sheet pan. Roast until you can pierce the flesh easily with a fork, about 40 to 45 minutes.
- Scoop it out and serve.
- This can be cubed and seasoned with more salt and served with a little butter and maple syrup, mashed in place of mashed potatoes, pureed, added to salads, or turned into butternut squash soup or a butternut squash sauce for pasta.
Notes
Makes 7 cups.
Nutrition
Serving: 3/4 cup (generous), Calories: 78.5kcal, Carbohydrates: 16.5g, Protein: 1.5g, Fat: 2g, Saturated Fat: 0.5g, Sodium: 75.5mg, Fiber: 3g, Sugar: 3g
- WW Points: 1