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Roasted Butternut Squash in a pan with garlic.
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Roasted Butternut Squash

This roasted butternut squash is tossed with olive oil and flavored with garlic and parsley. It's perfectly tender with crispy caramelized edges ... need we say more?
Course Side Dish
Cuisine American
Keyword Roasted Butternut Squash, Roasted Butternut Squash Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 41kcal
Author Natalya Drozhzhin

Ingredients

  • 1 large butternut squash
  • 2 tbsp oil olive or avocado
  • 1 tbsp garlic parsley salt adjust to taste
  • 1 tbsp fresh herbs chopped
US Units - Metric

Instructions

  • Preheat the oven to 475°F. Trim off the top and bottom of the butternut squash and peel the skin. Cut the squash in half lengthwise and spoon out the seeds.
    Cut open Butternut Squash.
  • Lay the butternut squash on a cutting board so the flat side is down. Cut it into 1/4-1/2 inch thick slices.
    Sliced Butternut Squash.
  • Transfer the butternut squash slices to a lined large baking sheet and toss them with the olive oil and garlic parsley salt.
    Sliced up Butternut Squash on a baking sheet.
  • Spread the butternut squash slices into an even layer — do not overcrowd them. You may need to use two baking sheets.
    Roasted Butternut Squash on a baking sheet.
  • Bake the squash for 10 minutes. Flip the pieces over, then bake for an additional 5 minutes, or until the squash is fork-tender and the edges have browned. Sprinkle fresh herbs and any other garnishes of choice over the roasted squash. Serve hot and enjoy!
    Roasted Butternut Squash in a pan.

Nutrition

Calories: 41kcal | Carbohydrates: 0.04g | Protein: 0.02g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1163mg | Potassium: 4mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg