Butternut squash is a rich and satisfying vegetable that’s surprisingly low in fat and calories.
It’s related to pumpkins, spaghetti squash, and acorn squash, and any other vegetable that’s part of the winter squash family.
Personally, I always found the name “winter squash” to be confusing because these vegetables are typically grown during summer and harvested in the fall.
Turns out that that term refers to the fact that they store well for months (thanks to their thick skins), so they can last through the winter. Now it all makes sense!
When selecting a butternut squash, look for one that’s heavy for its size. When preparing butternut squash, I find it easiest to start by cutting off the stem and the base.
You can stand the squash on its ends and peel it with a knife or a vegetable peeler. After cutting the squash in half lengthwise, scoop out the seeds and fibrous flesh out before roasting.
To get the best results, spread the pieces of squash in a single layer on a baking sheet. By giving each piece a bit of breathing room, they’ll cook evenly and crisp up as much as possible.
We topped ours with fresh thyme, but you could use rosemary, oregano, or spices like cumin or paprika.
Pro tip: While most people discard the seeds, they’re actually edible! You can roast them just like pumpkin seeds, adding salt, pepper, and other dried herbs or spices.
Roasted Butternut Squash
- 1 medium butternut squash, peeled, seeds removed, cut into 1½-inch pieces (about 2 lbs.)
- 4 tsp. olive oil
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 2 Tbsp. finely chopped thyme
Preheat oven to 450° F.
Place squash in large oven-proof roasting pan (or baking sheet).
Drizzle with oil. Season with salt, pepper, and thyme; mix well. Spread squash in a single layer in pan.
Bake, turning twice, for 40 to 45 minutes, or until squash is brown and tender-crisp.
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