Recipes

Roasted Butternut Squash

Roasted Butternut Squash

0 from 0 votes
Cuisine: SeasonalDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

100

kcal

    Ingredients

    • 1 tbsp oil

    • 1/4 tsp salt

    • 1 medium butternut squash

    • 2 tsp cinnamon or pumpkin pie spice

    INSTRUCTIONS

    • Preheat oven to 400˚.
    • Use the tip of a knife to poke holes all over the squash. Microwave for 5 minutes.
    • Using a pot holder or clean kitchen towel, remove squash from the microwave. Allow to cool slightly.
    • Use a vegetable peeler or a sharp knife to remove the skin.
    • Cut squash in half. Scoop out the seeds.
    • Cut squash into ½-inch cubes.
    • Add squash to a large mixing bowl. Add oil, cinnamon and salt. Stir to coat.
    • Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
    • Spread squash in an even layer on the baking sheet. Roast squash for 20 minutes.

    Notes

    • Nutrition Facts (per serving): 100 calories; fat 2g; saturated fat 0g; trans fat 0g; cholesterol 0mg; sodium 105mg; carbohydrates 23g; dietary fiber 4g; sugar 4g; protein 2g; vitamin a 0mcg; calcium 98mg; iron 1mg; potassium 661 mg
    • Serving Size: 2/3 cup

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