Roasted Butternut Squash
Servings: 6 servings as a side dish
Roasted Butternut Squash is a healthy and delicious way to serve this veggie as a side dish during the fall season.
- 1 large butternut squash seeded, peeled and cut into chunks about 1 inch square chunks
- 2 tablespoons olive oil
- ¼ cup maple syrup or honey
- 3 tablespoons brown sugar optional
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 sprigs rosemary
Preheat oven to 400˚F.
Lightly coat a baking sheet with nonstick spray and set aside.
Prepare the butternut squash by peeling it, removing the seeds and chopping it into chunks. Arrange it into a single layer onto the prepared baking sheet.
Drizzle the cubed squash with olive oil, maple syrup, brown sugar, cinnamon, and nutmeg. Gently toss to combine.
Bake for 25-30 minutes, turning once mid-process. The squash should be fork tender.
Garnished with fresh rosemary and serve.
Calories: 157.79kcal | Carbohydrates: 29.85g | Protein: 1.28g | Fat: 4.83g | Saturated Fat: 0.69g | Sodium: 8.03mg | Potassium: 478.17mg | Fiber: 2.68g | Sugar: 16.64g | Vitamin A: 13287.5IU | Vitamin C: 26.25mg | Calcium: 82.95mg | Iron: 0.92mg