Roasted Butternut Squash Recipe Is Low-Calorie, Quick & Crave-able by Donna John

Butternut squash is a vegetable I need to cook more often. The vegetable is healthy and delicious (learn about the health benefits of butternut squash). After making air fryer butternut squash, I had half a butternut squash left. I decided roasting it in the oven would be the way to go. After grabbing some olive oil and spices from the pantry, this roasted Indian-spiced butternut squash recipe was born. The squash was crisp and golden on the outside, and soft and creamy on the inside. Definitely crave-able!

To make this roasted vegetable recipe you need just a few simple ingredients. Here is what you need to grab from the pantry: a fresh butternut squash, olive oil, garam masala, ground cumin, smoked paprika, parsley flakes, black pepper and salt. The gluten-free butternut squash is cut into bite-sized pieces, drizzled with oil, sprinkled with the spices and baked until crisp and tender. So good!

An Indian-inspired side dish was what I was craving that night, but you could use any spices you like. Serve this low-sodium, low-calorie roasted squash as a side dish with your favorite proteins. You could even add it to a salad or buddha bowl, or pile it on your favorite grain and drizzle it with yogurt for a vegetarian main dish.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 (varies depending on size of butternut squash)

Ingredients

• 1 butternut squash, peeled, seeded and cut into cubes
• olive oil (I used about 1 tablespoon)
• 1/2 - 1 teaspoon garam masala, or to taste
• 1/2 - 1 teaspoon ground cumin, or to taste
• 1/2 - 1 teaspoon smoked paprika, or to taste
• parsley flakes, to taste
• black pepper, to taste
• salt, to taste

Helpful Products

• Cutting Board
• Chef Knife
• Measuring Spoons
• Salt and Pepper
• Baking Sheet
• Mixing Bowl
• Airtight Containers
• Vegetable Peeler
• Aluminum Foil

Recipe Notes

• Change up the amount of each spice to fit your tastes and how much butternut squash you are cooking.

• Try other spices like dried thyme, dried oregano, Italian seasoning, Mediterranean seasoning, southwest seasoning or your favorite seasoning blends. You could also just go simple and use only salt and black pepper.

• I used a vegetable peeler to easily remove the skin from the butternut squash.

• Store the cooked squash in an airtight container to add to salads and other dishes, or to reheat for leftover night.

Here's how to make it: 

1. Put the butternut squash into a mixing bowl. Drizzle it with olive oil. Toss. Sprinkle on the spices and toss again. Put the mixture in a single layer onto an aluminum foil-covered baking sheet.
   
2. Bake in a preheated 375-degree F oven for about 20 minutes, or until tender and golden.
   

Nutrition Facts Per Serving

Calories: 63

Total Fat: 2.5g

Saturated Fat: 0.4g

Cholesterol: 0mg

Sodium: 37mg

Total Carbohydrate: 11.1g

Dietary Fiber: 2g

Total Sugars: 2.1g

Protein: 1.3g

Vitamin D: 0mcg

Calcium: 45mg

Iron: 2mg

Potassium: 337mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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