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Roasted Butternut Squash
Roasted butternut squash - crispy and caramelized on the outside, soft and buttery on the inside - is the perfect alternative to potatoes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- 1.5 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt (or 1/2 teaspoon fine salt)
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes.
Add the salt, garlic powder and chili powder. Mix well.
Arrange the coated butternut squash cubes in a single layer on the prepared baking sheet. Roast 15 minutes. Gently stir, then continue roasting until tender, 10-15 more minutes.
Serve the roasted butternut squash immediately. Keep leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave before serving.
Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 200mg | Fiber: 3g | Sugar: 2g