Roasted Butternut Squash

Roasted Butternut Squash

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.

Roasted Butternut Squash Recipe

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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 Recipe

Roasted Butternut Squash Recipe

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Roasted Butternut Squash

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 8 servings, about ½ cup each
Calories 59 kcal


  • 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


  1. Preheat oven to 450° F.
  2. Place squash in large oven-proof roasting pan (or baking sheet).
  3. Drizzle with oil. Season with salt, pepper, and thyme; mix well. Spread squash in a single layer in pan.
  4. Bake, turning twice, for 40 to 45 minutes, or until squash is brown and tender-crisp.
Nutrition Facts
Roasted Butternut Squash
Amount Per Serving (1 serving)
Calories 59 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 146mg 6%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
1 Vegetable

P90X3 Portions
½ Carb
½ Fat

Body Beast Portions
1½ Vegetable
½ Fat

Portion Fix Containers
1 Green
½ tsp.

2B Mindset Plate It!
A great FFC option as part of breakfast or lunch.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World