Roasted Butternut Squash Recipe
Remember, you can always buy pre-cut butternut squash at the grocery store if you want to save yourself some time and effort.
Calories: 132kcal
Ingredients
- 1 large butternut squash about 3 pounds
- 1 tablespoons avocado oil
- 1 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon curry powder optional
Instructions
- Preheat oven to 425F.
- Then, use a vegetable peeler to peel your butternut squash.
- Use a good knife to cut your butternut squash in half lengthwise. Its easiest to do if you stand the butternut squash upright.
- Once cut in half, use a spoon to remove any seeds from the center.
- Then cut your squash. I like to cut the butternut squash in to fairly uniform, bite size pieces so they can cook evenly.
- Place the butternut squash on a rimmed baking sheet and drizzle with the olive oil, salt, pepper, garlic powder and curry powder.Gently toss everything together to coat the squash .
- Spread the squash out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through. Enjoy!
Notes
Don’t be afraid to use a little muscle when cutting up your butternut squash. Just be sure to use a good knife and a large cutting board so you have plenty of space to work on.
Nutrition
Calories: 132kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 2327mg | Fiber: 1g | Sugar: 1g | Iron: 0.3mg