Roasted Butternut Squash
Depending on the size of your squash, you should have 6 normal servings or 4 very large servings.
Servings 6 servings
Calories 123kcal
Equipment
Ingredients
- 1 butternut or kabocha squash
- extra virgin olive oil for drizzling
- salt
- freshly ground black pepper
- 2 Teaspoon(s) 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)
Instructions
- 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
Serving: 1g | Calories: 123kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 149mg | Fiber: 4g | Sugar: 13g
