Roasted Butternut Squash

Roasted Butternut Squash
Servings: 6 Prep 10 mins Roast 450°F 30 mins


  • 1 butternut squash (2-1/2 to 3 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper

Make It

1. Heat oven to 450 degrees F. Coat baking pan with nonstick vegetable-oil cooking spray.

2. Peel squash with vegetable peeler. Cut squash in half lengthwise; scoop out seeds. Place halves, cut side down, on cutting board. Cut into 1-inch-thick slices. Place in large bowl. Add oil; toss to coat. Sprinkle the salt, thyme, rosemary and pepper over the slices; toss to evenly coat. Arrange in pan in a single layer.

3. Roast in 450 degree F oven for 30 minutes or until the squash is fork-tender. (Can be made ahead and reheated.) Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 86, Fat, total (g): 5, chol. (mg): , sat. fat (g): 1, carb. (g): 12, fiber (g): 3, pro. (g): 1, sodium (mg): 199, Percent Daily Values are based on a 2,000 calorie diet.