Herb Roasted Butternut Squash
Easy side dish with the savory flavors of fresh herbs and the natural sweetness of butternut squash.
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Servings: 4
Calories: 84kcal
Ingredients
- 1 pound butternut squash seeded, peeled, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 1/2 teaspoons fresh rosemary finely chopped
- 1 1/2 teaspoon fresh thyme leaves
- 1 1/2 teaspoon fresh sage finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
- In a small bowl, whisk together the olive oil, rosemary, thyme, sage, salt, and pepper.
- Add squash to a large bowl then add the oil mixture and toss to until evenly coated.
- Arrange the squash in a single layer on the prepared baking sheet. Roast for 30 minutes, or until fork tender and golden brown on the bottom.
- Adjust seasoning to taste and serve hot or at room temperature.
Nutrition
Calories: 84kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 408mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12091IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 1mg
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