Roasted Butternut Squash

Roasted Butternut Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 55.5
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 43.2 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 0.9 g

View full nutritional breakdown of Roasted Butternut Squash calories by ingredient
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Number of Servings: 4


    Butternut Squash, 1 medium (800-1000 grams), peeled, seeded and cut into pieces
    Black pepper, ground
    Olive Oil, 1-2tbsp


Makes four 100 gram servings.
1. Preheat oven 400F.
2. Cover the baking sheet with aluminum foil
and spay it with a non-stick spray.
3. Clean the squash - peel skin, take seeds out, cut into pieces.
4. Put the squash on baking sheet in a single layer, drizzle with olive oil and mix, sprinkle with salt and ground pepper.
5. Bake at 400F for 20 minutes, until tender.

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  • Very Good
    I added a little bit of cardamom and cinnamon - 2/3/18

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