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Baked Butternut Squash
Baked butternut squash is a fantastic side dish, so easy and low maintenance. Great for a holiday spread or any time of the year!
Course
Side Dish
Cuisine
American
Keyword
baked butternut squash, how to cook butternut squash, roasted butternut squash recipe
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
people
Calories
144
kcal
Author
Alli
Equipment
Redmond Real Salt
Ingredients
1
butternut squash
large
1
purple onion
medium
1/4
cup
olive oil
1
teaspoon
salt
1/2
teaspoon
pepper
3
teaspoons
thyme
fresh, 1 1/2 teaspoons if using dried
US Customary
-
Metric
Instructions
Preheat oven to 450 degrees F.
Carefully peel squash. Trim off each end.
Slice it in half short ways, just above the bulge. Slice each piece in half, scooping the seeds out of the bottom halves.
Dice into 1-inch cubes.
Toss with olive oil and seasonings.
Place on a lined baking sheet, being sure there is room between the pieces of squash so they can roast and not steam.
Bake for 30-40 minutes, until the squash is fork tender and the outside is crispy.
Video
Notes
This recipe is easily scaled up or down, just remember that if you increase it to give the squash enough room and that the sheets aren't crowded.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
16
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
393
mg
|
Potassium:
472
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
13335
IU
|
Vitamin C:
29.2
mg
|
Calcium:
68
mg
|
Iron:
1.1
mg