Roasted Butternut Squash


roasted butternut squash

One cup of butternut squash provides almost four times your vitamin A needs for the day, and provides more potassium than a banana, and is also a good source of vitamin C, manganese, fiber, and antioxidants.

This recipe makes a nice side dish for lean protein. You can also try it on a bed of greens for a hearty salad, or add it to soups. Eat it in place of baked sweet potatoes, roasted pumpkin, or any starchy vegetable.

I learned that you cut this squash by cutting off the stem and the base. You can stand it on its ends and peel it with a knife, or if you’re worried about it slipping, a vegetable peeler is always a safe bet. After cutting in half lengthwise, scoop out the seeds and fibrous flesh out of the middle before roasting.


laurie signature

Roasted Butternut Squash
Prep time
Cook time
Total time
Serves: 8
  • 1 medium butternut squash, peeled, seeds removed, cut into 1½-inch pieces (about 2 lbs.)
  • 4 tsp. olive oil
  • ½ tsp. sea salt (or Himalayan salt)
  • ½ tsp. ground black pepper
  • 2 Tbsp. finely chopped thyme
  1. Preheat oven to 450° F.
  2. Place squash in large oven-proof roasting pan (or baking sheet).
  3. Drizzle with oil. Season with salt, pepper, and thyme; mix well. Spread squash in a single layer in pan.
  4. Bake, turning twice, for 40 to 45 minutes, or until brown and tender-crisp.
Most people throw out the seeds, but you can actually roast them (separately), just like pumpkin.
Nutrition Information
Serving size: ½ cup Calories: 59 Fat: 2 Saturated fat: 0 Carbohydrates: 10 Sugar: 2 Sodium: 146 Fiber: 2 Protein: 1 Cholesterol: 0