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Whole Roasted Butternut Squash
Whole roasted butternut squash
is a simple dish perfect for fall. Make it savory, sweet, enjoy as-is, or add it to another recipe!
Course
Side Dish
Cuisine
American
Keyword
whole roasted butternut squash
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Servings
6
Calories
82
kcal
Author
April Woods
Ingredients
1
butternut squash
2
tablespoons
butter
melted (or olive oil)
Instructions
Halve the butternut squash and remove the seeds and stringy flesh with a spoon.
Place on a baking dish cut side up, and brush the tops with melted butter or olive oil.
Cook at 375° F for 1 hour, until squash is tender and starting to brown around the edges.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
How to cut a butternut squash in half
Using a very sharp, large chef's knife (not a dinner knife), start by trimming off the stem of the squash
Then firmly grip the narrow end of the squash and carefully slice down the center of the exposed area, using a downward angle.
Rotate the squash and repeat on the thick end, meeting your cut from the other side.
Nutrition
Calories:
82
kcal