Roasted Butternut Squash

Roasted Butternut Squash

Buttery and flavorful, crisp and caramelized on the outside and creamy on the inside, roasted butternut squash is the perfect, lower-carb alternative to potatoes and sweet potatoes. In this recipe, olive oil, garlic and chili powder combine to create a wonderfully intense experience.

Roasted Butternut Squash
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Sides, Vegan, Primal/Paleo, Low-Carb, Gluten-Free
Yield: 4 servings
Ingredients
  • 1.5 lb butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
Instructions
  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix well.
  3. Add the salt, garlic powder and chili powder. Again, mix well.
  4. Arrange the coated butternut squash cubes in a single layer on the prepared baking sheet. Roast 15 minutes. Remove from oven, turn each cube to the other side and roast 15 more minutes, or until fork-tender.
Nutrition Per Serving
Calories: 105; Fat: 4g; Carbohydrates: 19g; Sugar: 0g; Sodium: 306mg; Fiber: 6g; Protein: 2g
 
Roasted Butternut Squash

More Healthy Recipes:

Share: Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on Reddit