Skinnytaste · by Gina Homolka★ 5.0 (2)
Roasted Butternut Squash
NUTRITION · PER SERVING45M COOK
CAL 4%·PRO 3%
CARBS 15G82% OF CAL
3G FIBER0G ADDED3G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 2G23% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Perfectly roasted butternut squash that needs no peeling. Sweet and tender, it works as a simple side, in salad, as soup, or pasta sauce.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large butternut squash (halved lengthwise, seeds scooped out and discarded (about 2 1/2 lbs))
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- fresh ground pepper (to taste)
At a glance
PER SERVING · TIME 45M
CAL 4%·PRO 3%
CARBS 15G82% OF CAL
3G FIBER0G ADDED3G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 2G23% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 110mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 31mg
- Iron
- 0.31mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 110MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.