Oven-Roasted Butternut Squash
Oven-Roasted Butternut Squash brings out the vegetable’s natural sweetness, with buttery richness and a hint of peppery warmth. It’s simple yet elegant, perfect for holiday spreads or any cozy dinner where a caramelized, tender side dish shines. Serve it right in the skin for rustic appeal and pure squash flavor.
- Prep10 mins
- Cook1 hr 30 mins
- Serves2
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Set the squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash.
- 3
Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed if the pan looks dry.
- 4
Remove from the oven; move each half to a plate, cut-side up.
- 5
Top each half with butter and season with salt and pepper.
- Calories 340.71 kcal Moderate
- Protein 6.28 g Moderate
- Carbs 71.85 g Moderate
- Total Fat 7.31 g Moderate
- Saturated Fat 4.14 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 15.66 mg Moderate
- Sodium 48.69 mg Low Source
- Fiber 12.07 g Good Source
- Sugar 13.28 g High
- Added Sugar 0.12 g Low Source
- Calcium 288.97 mg Good Source
- Iron 4.2 mg Good Source
- Potassium 2114.83 mg Good Source
- Vitamin A 3191.98 mcg_rae Good Source
- Vitamin C 126.02 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛