Name: Roasted Butternut Squash
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 null butternut squash (peeled, seeds scooped, and cubed); 2 tbsp extra-virgin olive oil (for drizzling); 0.5 tsp sea salt (to taste); 0.25 tsp black pepper ground (to taste); 1 handful fresh parsley (chopped, for garnish)

Instructions

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1

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Peel and cube the butternut squash (1).
2

Place the squash cubes on the baking sheet and toss with extra-virgin olive oil (2 tbsp), sea salt (0.5 tsp), and black pepper ground (0.25 tsp).
3

Roast for 30 to 35 minutes or until the squash is tender and golden brown around the edges.
4

Garnish with fresh parsley (1 handful) if using and serve immediately.

Nutrition Facts

Per portion

Divide into portions:

173

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 5 g

Polyunsaturated Fat 1 g

Fiber 5 g

Sugars 6 g

Micronutrients

iron

2mg

40% DV

sodium

295mg

49% DV

calcium

121mg

37% DV

potassium

880mg

75% DV

vitamin a

2663mcg

1183% DV

vitamin c

53mg

235% DV

vitamin k

36mcg

121% DV