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Add a photoTo roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness.
I keep it simple, but feel free to add herbs or spices to the recipe. Minced garlic, sage, rosemary or whatever you think will go well with the squash.
Ingredients
- 1-2 medium Squash, peeled, seeded, and cubed
- 3 Tbs butter
- 3 Tbs brown sugar
- ¼ cup Olive oil
- 2 tsp each salt & pepper (approx)
Directions
- Pre heat oven to 400º
- In a small sauce pan melt the butter and once melted add the sugar and stir until all the sugar is dissolved. Off heat add the Olive oil, salt and pepper and stir briskly to combine.
- Peel, seed, and cut the squash into ½" cubes. Place into a bowl and pour the oil mixture over it. Stir to coat all the pieces of squash.
- Place in a pan that will accommodate the squash in a single layer and roast for 20 minutes in the center of the oven, place on a higher rack nearer the heating elements for the last 10 minutes to lightly brown and char the squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 197 | 79% |
| Total Fat 22.3g | 28% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 1229mg | 51% |
| Potassium 213mg | 6% |
| Total Carbs 13.14g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 11.55g | 8% |
| Protein 1.06g | 2% |
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