Roasted Butternut Squash
Roasting a butternut squash is a sure sign of autumn approaching. It's very versatile, and can be eaten as a side dish or added to soups.
Equipment
- sharp knife
- Parchment paper or foil
- baking sheet
- basting brush (optional)
Ingredients
- 1 butternut squash
- 1 Tbsp olive oil
- 1/4 tsp maple syrup (any kind)
- 1/8 tsp cinnamon
Instructions
- With a sharp knife, carefully cut the butternut squash lengthwise. Remove seeds and orange guts. *Save seeds for roasting. (optional)
- Preheat the oven to 425º F. Place the butternut squash on a baking sheet lined with parchment paper or foil. Using a basting brush, apply the olive oil to the halves of the butternut squash. Equally, apply the maple or sugar-free syrup and cinnamon to both halves. Bake for 55 minutes or until a fork can easily pierce the flesh. Enjoy!
Notes
*Caution: Butternut squash will be hot when removed from the oven.
Nutrition
Calories: 78kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
