Roasted Butternut Squash
In some grocery stores, you can find peeled and cut butternut squash in the produce department, shrink-wrapped in plastic. If this appeals to you, go ahead and take this shortcut. No one will know that you didn't peel and cut a fresh squash yourself.
- 1 Tbs canola oil or safflower oil
- 1 lb butternut squash
- salt (optional)
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil, and brush or spread it with some of the oil.
- Peel the squash, then cut it in half. Scrape out and discard the few seeds, and chop the squash into 1-inch cubes.
- Distribute the squash cubes on the prepared baking sheet, and brush the exposed sides with a little extra oil.
- Place the baking sheet on the center rack of the oven, and roast for 10 minutes. Shake the baking sheet and/or use tongs to redistribute the squash so it can roast evenly all over.
- Roast for another 10 minutes, then remove from the oven, and let the squash cool for about 10 minutes on the baking sheet. You can salt it lightly during this time, if you wish.
- Serve hot, warm, or at room temperature.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition Note: Nutrition Facts calculated using a serving size of 1/2 cup.
Kitchen Tip: Roasted Butternut Squash will keep for up to 5 days in a tightly covered container in the refrigerator, and will respond beautifully to all sorts of sauces, glazes, and salad dressings.
Calories from Fat 42 (39%)
(7%)Total Fat 5g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 18g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.