Roasted butternut squash is a gluten-free, egg-free, nut-free and soy-free side dish or snack. It’s perfect for winter recipes with its delicious roasted flavor!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 53 mins – easy
🍽 4 servings – 239 kcal per serving
|
Serving
244g |
Fat
15g |
Sat. fat
6g |
Sodium
77mg |
|
Carbs
26g |
Fibers
4g |
Sugars
5g |
Proteins
2g |
INGREDIENTS
- 1 cooking spray
- 2 lb butternut squash
- 2 tbsp olive oil
- 3 tbsp butter
- ¼ tsp ground nutmeg
TOOLS
- 1 knife
- 1 wooden spoon
- 1 baking sheet
- 1 peeler
- 1 spoon
- 1 oven
- 1 bowl
- 1 saucepan
STEPS
Peel the butternut squash with a peeler.
Cut the peeled butternut squash in half.
Scoop out the seeds from the butternut squash halves with a spoon.
Cut the deseeded butternut squash into 1-inch cubes.
Spray a baking sheet with cooking spray. Then spread the butternut squash cubes over it. Drizzle with olive oil and stir with a wooden spoon until the butternut squash cubes are coated.
Preheat the oven to 375°F for 16 minutes.
Place the baking sheet in a hot oven and bake for 25 minutes. Then remove the baking sheet from the oven and stir with a wooden spoon.
Put the baking sheet back in the oven and bake for 20 minutes. Then turn off the heat and remove the baking sheet from the oven.
Heat the butter in a saucepan over medium heat. Remove from the heat after 2 minutes to allow the butter to melt.
Transfer the baked butternut squash to a bowl. Drizzle with the melted butter and stir with a wooden spoon. Sprinkle with ground nutmeg.
It’s ready to be served !
