Butternut Squash (Oven Baked)
Recipe: #28330
October 02, 2017
Categories: Side Dishes, Squash, 5 Ingredients Or Less, Thanksgiving, Oven Bake, Gluten-Free, High Fiber Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"We love butternut squash topped with #recipe28333 the recipe served as a main dish or for special occasions as a side. Served on white serving platters makes for great presentation, good any time but does make a great addition to the Thanksgiving table. When baked it is ready to fill with your favourite topping, scooped and mashed or used to make a delicious Butternut Squash Soup."
Ingredients
Nutritional
- Serving Size: 1 (460.4 g)
- Calories 186.7
- Total Fat - 7.7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 22.8 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 4.1 g
- Sugars - 15.3 g
- Protein - 3.7 g
- Calcium - 108.9 mg
- Iron - 1.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350.
Step 2
Line cookie sheet with parchment paper.
Step 3
Cut butternut in half lengthwise, seed and drizzle with oil.
Step 4
Gently rub the oil into the squash, season with sea salt and freshly ground black. pepper, place on cookie sheet cut side down.
Step 5
Roast in preheated oven until squash is tender and can be pierced with a fork, in my oven about an hour and a half.
Tips
No special items needed.