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Nutrition Facts
Servings Per Recipe: 5
Serving Size: 1 serving
Amount Per Serving
  • Calories 115.7
  • Total Fat 1.3 g
  • Saturated Fat 0.4 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 0.3 g
  • Cholesterol 0.0 mg
  • Sodium 447.5 mg
  • Potassium 700.9 mg
  • Total Carbohydrate 26.5 g
  • Dietary Fiber 2.2 g
  • Sugars 2.3 g
  • Protein 2.5 g
  • Vitamin A 354.9 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 16.3 %
  • Vitamin C 51.0 %
  • Vitamin D 0.0 %
  • Vitamin E 1.5 %
  • Calcium 9.3 %
  • Copper 7.9 %
  • Folate 12.3 %
  • Iron 6.9 %
  • Magnesium 14.6 %
  • Manganese 20.9 %
  • Niacin 10.8 %
  • Pantothenic Acid 7.8 %
  • Phosphorus 7.7 %
  • Riboflavin 3.9 %
  • Selenium 1.6 %
  • Thiamin 11.4 %
  • Zinc 2.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Roasted Butternut Squash

View the full Roasted Butternut Squash Recipe & Instructions
Submitted by: LUVOFMYLIFE1

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Roasted Butternut Squash

66 calories of Butternut Squash, (0.80 cup, cubes)

21 calories of Carrots, raw, (0.40 cup, chopped)

17 calories of Onions, raw, (0.40 medium (2-1/2" dia))

9 calories of I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, (0.20 serving)

2 calories of Brown Sugar, (0.20 tsp brownulated)


Nutrition & Calorie Comments  

Excellent recipe just as written. I agree with other commenters that it would also be good without the sugar, making it again tonight with rutabega instead of the butternut squash! Submitted by:
EDM24601

(10/23/14)
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This is delicious! I took the left-overs and mixed them with brown rice and chicken for a delicious lunch the next day. I didn't use the butter and probably won't use the sugar next time. Submitted by:
KTSMOM1

(6/15/13)
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LOVE this. Simple, no odd ingredients. I omitted the brown sugar, used a bit less onion, and it was quite tasty with a natural sweetness. If you cut your squash into fairly small cubes, it only takes 30 minutes to bake. Yum! Submitted by:
SARAWALKS

(11/16/12)
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This was sooo good! I added some canned corn, which goes really well. I loved that I could eat a lot of it without eating that many calories. I will definitely make this again soon! Submitted by:
MSTRNISTE

(2/17/10)
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This was yummy!! Next time I will omit the sugar since it is a little too sweet for me!! Submitted by:
LOOKINGTOBEFIT

(1/26/10)
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I also ommitted the sugar because all of these cook up sweet. So simple just to roast these together, but it was wonderful! Submitted by:
LSWILKINS

(1/24/10)
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Very interesting taste, easy to make and I didnt need the brown sugar, it was naturally sweet. Submitted by:
OCEANGIFT

(1/12/10)
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Really good....i used a balsamic vinaigrette in place of the sugar and butter the second time. Everyone enjoyed both ways. Submitted by:
JODIBIRD1

(2/11/09)
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I made this without the sugar--the squash was sweet enough. Submitted by:
PAULETTE810

(1/20/08)
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This is fabulous! I also used sweet potato instead of carrots (this adds 34.88 cals per serving, but worth it). By melting the butter and putting it on at the end, it really adds to the taste. I didn't think the T of sugar would do much, but it brought out the sweetness of the veggies pefectly! Submitted by:
HDRURY

(1/16/08)
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