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Roasted Butternut Squash (or Kabocha Squash) Low Calorie

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Roasted Butternut Squash

From Minnie: We LOVE Winter Squash – pretty much any kind, prepared  any way, and at any time!   It’s incredibly versatile and adds extra flavor and color to any meal.  There are tremendous numbers of ways to cook the various winter squashes and numerous ways to season them!  Add a bit of fresh sage, or thyme, or rosemary to the squash to give a savory, earthy flavor.  Or drizzle a bit of honey or maple syrup to caramelize the flesh and give it an ambrosial flavor. It’s always fun to experiment with different flavorings and winter squashes are the perfect backdrop for those experiments!  This experiment was absolutely wonderful and we will use it often!

Quick Note from Kelli:  Tripp has stayed with Minnie when she has made Butternut Squash and LOVED it.  In fact, the other day (for my birthday) we were shipping kids off to different places so we could go out to eat and Tripp asked if he could stay with Minnie because he was “curious to know what kind of yummy things they are having”. 🙂

I sometimes use half a squash and refrigerate the other half for later in the week since our family is smaller now…experimenting with other seasonings, of course!

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Roasted Butternut Squash

Roasted Butternut Squash

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Depending on the size of your squash, you should have 6 normal servings or 4 very large servings.


  • 1 butternut or kabocha squash I’ve tried this with both
  • extra virgin olive oil for drizzling
  • salt
  • freshly ground black pepper
  • 2 teaspoons finely chopped fresh herbs like thyme rosemary, or sage, (optional)
  • honey or maple syrup for drizzling (optional)( I used Cary’s Sugar Free Maple Syrup and sprinkled on some cinnamon)


    Preheat the oven to 400°F.

    Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove and discard the squash's skin.

    Cut the squash in half down the middle. Remove and discard the seeds.

    Slice the flesh into ½ - 1 inch dice and place on a baking sheet lined with foil.

    Liberally drizzle with olive oil and season with salt and lots of black pepper (The sweetness of the maple syrup and the tang of the black pepper are wonderful together!. If desired, sprinkle with your choice of herbs and/or drizzle with the honey or syrup. Toss to combine.

    Roast in the oven for 15-20 minutes (tossing once to rotate) until the squash is tender.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 149mgCarbohydrates: 22gFiber: 4gSugar: 13gProtein: 2g

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six sisters

Tuesday 22nd of May 2012

This looks amazing! We are so glad to have you join us for our "Strut Your Stuff Saturday". See you again next week!! -The Sisters


Wednesday 16th of May 2012

Roasted with balsamic vinegar and rosemary is delicious :)


Tuesday 15th of May 2012

This looks great!

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