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–+ servings
2 roasted squash halves on a white plate.
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5 from 1 vote

Roasted Butternut Squash Halves

Roasted Butternut Squash Halves, a delicious Autumn side dish that is incredibly easy to make with minimal prep. Naturally sweet and rich in nutrients, this butternut squash can be enjoyed not only at Thanksgiving, but also all year round.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Side Dish
Cuisine: International
Diet: Vegetarian
Servings: 4 people
Calories: 93kcal
Author: Daniela Apostol

Ingredients

  • 1 medium butternut squash
  • 1 teaspoon olive oil
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 180 fan oven).
  • Cut the butternut squash in half lengthwise.
  • Use a spoon to scoop out the seeds and stringy bits, then arrange the halves on a roasting tray lined with kitchen foil.
  • Drizzle over the olive oil and sprinkle with salt.
  • Roast for 45-55 minutes until the flesh is very soft.

Notes

  • The baking time depends entirely on the size of the squash, a small butternut squash is ready in 45 minutes, the bigger you go, the longer the roasting time.
  • There is no overbaking here, and I do prefer a very soft flesh, so it's not a big problem if you leave it to roast for a tad longer.
  • As it roasts, the edges become caramelized, enhancing its natural sweetness and deliciousness.

Nutrition

Calories: 93kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 153mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg