Go Back Email Link
–+ servings
Butternut Squash Roasted Halves
Print

Roasted Butternut Squash Halves

How to make a Roasted Butternut Squash Halves is the easiest way to make butternut squash ever, and sharing a secret to serving it!
Course Side Dish, Side Dishes
Cuisine American
Keyword roast butternut squash halves, roast half butternut squash, roasted butternut squash halves, roasting butternut squash halves
Prep Time 1 minute
Cook Time 55 minutes
Servings 4 servings
Calories 139kcal
Author Kelli Shallal MPH RD

Ingredients

Instructions

  • Preheat oven to 400F.
  • Cut the stem off the butternut squash. Slice lengthways down the middle and scoop out the seeds. Peel if desired. Brush on melted butter on the face side, then sprinkle with sugar and seasonings. Place face UP on a baking sheet.
    butternut squash half
  • Bake until fork tender, about 35-55 minutes, depending on the size of the squash. Scoop out the flesh or serve in wedges.
    1 butternut squash
    Roasted Butternut Squash Whole

Video

Nutrition

Calories: 139kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 664mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20107IU | Vitamin C: 39mg | Calcium: 94mg | Iron: 1mg