Rosemary Roasted Butternut Squash
Butternut squash is a good source of fiber, vitamin C, and potassium. It is also low in calories and fat.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.
Rosemary Roasted Butternut Squash
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Peel and deseed the butternut squash, then cut it into 1-inch cubes.
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In a large bowl, toss the butternut squash cubes with olive oil, fresh rosemary, salt, and black pepper.
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Spread the seasoned butternut squash cubes in a single layer on a baking sheet.
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Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
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Remove from the oven and let it rest for 5 minutes before serving.
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Serve as a side dish or as a main course with a salad.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 20g7%
- Sugars 4g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
