Butternut squash in the oven

Votes: 8

How to Cook - Oven-Baked Butternut Squash

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 167, total fat 9 G., saturated fats 1 G., proteins 2 G., carbohydrates 23 G., fiber 4 G., cholesterol 0 mg, sodium 550 mg, sugar 4 G.

Don't buy pre-cut pumpkin at the grocery store. You can easily cut and roast it yourself, and it's much cheaper, not to mention fresher. This recipe will give you perfectly spiced, tender, and golden pieces of this naturally sweet vegetable. All you need is a preheated oven, olive oil, salt, and black pepper.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large butternut squash (about 1.3 kg)
1/4 cup olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Trim the pumpkin at both ends and peel the skin with a vegetable peeler. Using a large, sharp knife, cut it in half lengthwise. Scoop out the seeds with a spoon. Slice the pumpkin halves crosswise into 2-cm-thick half-moons, then cut into 2-cm-thick cubes. You should have about 7 cups of pumpkin cubes.

Place the squash in a large bowl and add olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly. Arrange in a single layer on a rimmed baking sheet. Bake for 35–40 minutes, until lightly browned and tender, stirring once with a metal spatula.

Categories:

recipe / Calorie content of prepared meals / Oven / Autumn dishes / Main courses / Side dishes / Vegetables and mushrooms / Pumpkin dishes / Pumpkin side dishes / Food Network - recipes

Similar recipes