Ingredients
- 1 medium butternut squash (about 2–3 pounds)
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning or Herbs de Provence
- 1 teaspoon garlic powder
- 4 tablespoons butter (optional)
Instructions
- Preheat the oven to 425°F and lightly grease a large baking sheet.
- Peel the butternut squash, cut it in half lengthwise, remove the seeds, and chop into 1-inch cubes.
- Spread the squash on the baking sheet in a single layer.
- Drizzle with olive oil and toss to coat evenly.
- Sprinkle with salt, pepper, herbs, and garlic powder, mixing to distribute seasoning.
- Bake for 20 to 25 minutes, or until tender and edges are browned.
- If using butter, melt it until golden and spoon over the squash before serving for added richness.
Notes
- Add smoked paprika or cumin for extra warmth.
- Stir honey into the butter for a sweet finish.
- Toss with Parmesan or fresh herbs for added flavor.
- Leftovers store well in the fridge for up to 5 days.
- Freeze roasted squash for soups or mashes, though texture may soften.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 160
- Sugar: 4g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 5mg
