Oven Roasted Butternut Squash recipe

Julie Wunder

Oven Roasted Butternut Squash recipe: A simple yet inspired dish for fall that's full of flavor from thyme, rosemary, and garlic. These perfectly baked butternut squash cubes are vegan, naturally gluten-free, and will win over everyone in your family.

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Prep Time 5

Cook Time 20

Total Time 25

Course Side Dish, Vegetarian

Cuisine American

Servings

Calories 73 kcal

Ingredients

4 cups butternut squash, cubed
1 teaspoon olive oil
½ teaspoon garlic powder
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon salt and pepper to taste
Cooking Spray

Instructions

Preheat oven to 400 degrees and spray cookie sheet with cooking spray.
Put cubed squash, garlic, thyme and olive oil in a large bowl and mix well.
Pour coated squash on a cookie sheet and spread evenly. Try to keep the pieces from touching.
Roast in oven for 20 minutes until crispy on edges.

Notes

Store any leftovers in an airthight continer in the fridge for up to five days.

Follow my instructions in the post to cut up a whole butternut squash or buy the pre-cubed squash in the produce section of the grocery store.

Nutrition

Calories: 73kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 493mgFiber: 3gSugar: 3gVitamin A: 14882IUVitamin C: 29mgCalcium: 67mgIron: 1mg

Keyword Oven Roasted Butternut Squash recipe

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