Roasted Butternut Squash
Roasted Butternut Squash takes just minutes to prepare and is easy to adapt with different seasonings. It's vegan and gluten free.
Servings: 4 servings
Calories: 105kcal
Ingredients
- 600 g Butternut squash peeled and diced
- 1.5 tablespoon Olive oil
- 1 pinch Sea salt and ground black pepper
- 5 g Fresh thyme chopped
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Chop 600 g Butternut squash into cubes and put it on a large baking try and add 1.5 tablespoon Olive oil and 1 pinch Sea salt and ground black pepper. Mix well and put into the oven for 25-30 minutes, until the edges are crispy.
- Transfer to a plate/bowl and sprinkle with 5 g Fresh thyme.
Notes
- Use a sharp knife when cutting the butternut squash. It will make it a lot easier.
- Make sure that you use a large baking sheet, as the butternut squash cubes need enough room to be able to get crispy. If they are all too close together then it will steam rather than roast. We used these baking trays.
- You know your oven best, and they all cook at different temperatures. If you know that your oven cooks things quickly, then check on these 5-10 minutes before the cooking time is up. Equally, if your oven is a little on the slow side, then they might need 5-10 minutes more in the oven to be perfectly cooked.
- Add a bit of crunchy texture by sprinkling over some pine nuts before serving.
- Don't throw the butternut squash seeds away. Wash and dry them and then mix with some olive oil and seasoning and then roast them in the oven for 10-15 minutes, stirring half way through. A delicious crunchy snack and no waste.
Nutrition
Serving: 1portion | Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 16mg | Potassium: 536mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16004IU | Vitamin C: 34mg | Calcium: 77mg | Iron: 1mg
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