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Roasted Butternut Squash
Cubed butternut squash that is roasted until soft and caramelized. Seasoned with Rosemary and thyme.
Course Side Dish
Cuisine American
Keyword Baked Butternut Squash, Baked Squash, Roasted Butternut Squash
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 141kcal
Author Evelyn
- 1 butternut squash
- 1/2 large purple onion
- 1 tablespoon Fresh Rosemary minced
- 1 tablespoon Fresh Thyme minced
- 1/4 cup olive oil extra virgin
- salt to taste
- black pepper
Preheat oven to 450-degrees
Spray a shallow baking pan with cooking spray
Peel and seed butternut squash, cut into bite-size pieces
Place squash in a large bowl, and drizzle with olive oil
Sprinkle with rosemary, thyme, salt and pepper
Toss lightly until the vegetables are well coated
Spread in a single layer on the pan, do not overcrowd the squash
Cut the purple onion into bite-size pieces and add to the squash
Roast for about 20-25 minutes in the oven
10. Squash are ready when they are soft and beginning to caramelize
Calories: 141kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 6mg | Potassium: 463mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13353IU | Vitamin C: 29mg | Calcium: 68mg | Iron: 1mg