How to Roast Butternut Squash
This easy and delicious recipe will teach you how to roast butternut squash at home in no time! Use to make soup, plant based nuggets and more!
Servings 4 servings
Preheat oven to 400 degrees F.
Remove 1/4 inch off the top.
Cut in half lengthwise all the way around the squash. *If cubing, remove the skin with a peeler or pairing knife carefully first.
Remove the seeds and strings.
Place on a baking sheet. No need to use oil.
Bake for 40 minutes or until a fork easily pierces through.
Remove and let cool to touch.
Use a fork to pull the flesh away from the skin.
Add to a high powdered blender and blender. May need a splash of water to get started.
For Roasted Cubed Butternut Squash
Cut into 1 inch slices, then into 1 inch cubes.
Drizzle with oil and any optional spices. Toss to combine. *For a sweet side dish - instead of oil do 2 tbsp maple syrup, 2 tbsp brown sugar and 1 tsp cinnamon.
Bake for 35-40 minutes or until easily pierced with a fork.
Use immediately or place in an air tight container for 3-4 days.
Serving: 0.25butternut squash | Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg