Roasted Butternut Squash
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
Number of Servings: 4
Ingredients
-
Butternut Squash, 1 medium (800-1000 grams), peeled, seeded and cut into pieces
Black pepper, ground
Salt
Olive Oil, 1-2tbsp
Directions
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.
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.
