How to Roast Butternut Squash
Roasted butternut squash is one of those vegetables that pops into mind when thinking of the Fall Season. Learning how to roast butternut squash makes it an easy ingredient to add to recipes and use to create delicious meals.
Servings: 8
Calories: 87kcal
Ingredients
- 1 butternut squash approximately 3 pounds (6 cups cut into cubes)
- 2 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
Instructions
- Preheat oven to about 375°
- Line a baking sheet with parchment paper
- Place the cubes in a large mixing bowl (approximately 6 cups)
- Measure and mix in 2 tablespoons maple syrup, 2 tablespoons extra virgin olive oil, and ½ teaspoon sea salt
- Stir until completely coated and then place on baking sheet
- Roast for approximately 45 minutes
Notes
- Don't throw out the seeds! Separate them out from the pulp and rinse. Let them dry a bit and then toss with some oil and roast in the oven. They make a crunchy topping for salads or eat them on their own for a snack.
- Save extras or freeze. It's perfect for the freezer!
- Use up the extras to make your favorite recipes. My favorite ways to use it are in salads and to make chili!
Nutrition
Calories: 87kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 341mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 1mg