Roasted Butternut Squash
Roasted Butternut Squash is the perfect fall side dish! It's budget-friendly, easy to make, and only uses a few pantry staples.
Servings: 12 servings total (½ cup each, as a side)
Calories: 73kcal
Equipment
- Baking Sheet
Ingredients
- 1 butternut squash (mine was 2 lbs and 15 oz) $4.74
- ¼ cup oil $0.77
- 1 tsp salt $0.01
- ½ tsp freshly cracked black pepper $0.08
- ½ tsp garlic powder $0.07
Instructions
- Preheat oven to 400 degrees and peel butternut squash.
- Cut butternut squash in half lengthwise and remove seeds.
- Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
- Toss diced butternut squash in oil, salt, pepper, and garlic powder.
- Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
- Bake for 35 minutes*, shaking the pan or tossing with a spatula half way.
- Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!
See how we calculate recipe costs here.
Video
Notes
*Choose a butternut squash that feels heavy for its size and has a long neck (more squash, less seeds). My butternut squash was 2 lbs 15 oz, which made 6 cups of roasted butternut squash. I also chose to dice mine on the larger side. You may want to adjust the roasting time if your cubes are smaller or larger.
Nutrition
Serving: 1serving (½ a cup) | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Sodium: 197mg | Fiber: 1g