Description
A simple yet delightful roasted squash dish that celebrates the flavors of fall.
Ingredients
Scale
- 1 Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Fresh herbs (thyme or rosemary)
- Optional: 1/2 teaspoon Cinnamon or smoked paprika
- Optional: Maple syrup or balsamic vinegar for drizzling
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the butternut squash in half, remove the seeds, and peel the skin.
- Cut the squash into 1-inch cubes.
- Toss the squash cubes with olive oil, sea salt, and spices in a large bowl.
- Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.
- Roast in the oven for about 25-30 minutes, flipping halfway through.
- Garnish with chopped herbs or balsamic glaze before serving.
Notes
Keep an eye on the squash towards the end of cooking to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash, roasted vegetables, fall recipes, vegan side dish, healthy eating