Herb Roasted Butternut Squash

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Made this last night to go with some lemony oregano grilled chicken breast."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (249.5 g)
  • Calories 236.9
  • Total Fat - 18.3 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 0 mg
  • Sodium - 157.4 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 2.6 g
  • Sugars - 10.8 g
  • Protein - 1.9 g
  • Calcium - 67.6 mg
  • Iron - 1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375°F.

Step 2

Put oil and herbs, spices and sugar in a large bowl. Stir together. Add squash cubes and stir well to coat all pieces.

Step 3

Place in a single layer on a large cookie sheet lined with parchment paper.

Step 4

Bake in preheated 375°F. oven for 30 minutes. Then turn up to 400°F. for last 15 minutes. Serve hot.

Tips & Variations


No special items needed.

Related

Bergy

The squash was a volunteer from the garden. We loved all the herbs on it. I marinated it for a couple of hours before baking it. I'll be making this recipe again

review by:
(4 Oct 2017)