Roasted Butternut Squash (Paleo, Whole30, Vegan Option)

AvatarPosted by

There are lots of things to love about fall!  The beautiful autumn leaf colors, the cool temperature, and most importantly… the FOOD of course!  This one is a simple autumn recipe:  Roasted butternut squash.

If you’re looking for a reason to eat Butternut Squash – here it is: Butternut squash is low in calories but healthy for you! It has nutrients such as vitamin A, vitamin C, magnesium, and potassium.

Also, here’s another reason – IT’S DELICIOUS! Plus, this Roasted Butternut Squash recipe is incredibly easy to make – so what more can you want!

Ingredients

  • 1 medium butternut squash
  • 1 tbsp of olive oil
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • 1 tsp Nutmeg
  • 1 tsp Brown sugar (optional)

Instructions

0.  Preheat oven to 400°F.
1.  Cut squash in half length wise.  I find the easy way to do this is to cut off a tiny bit from the bottom of the squash in an even slice so that you can sit it down first, and then cut the squash in half length wise.

Roasted Butternut Squash

2.  Place squash in a baking pan, and rub with melted butter (or melted coconut oil if you are dairy-free).
3.  Sprinkle the cinnamon, allspice, nutmeg, and brown sugar (optional).  (If you forget this step you can add it at the end also.) 4.  Bake in the preheated oven for an hour.  Be warned though, depending on the size of your butternut squash, it may take less or more time to cook thoroughly (could be up to 1.5 hours!)

Roasted Butternut Squash

Roasted Butternut Squash

Ingredients

  • 1 medium butternut squash
  • 1 tbsp of olive oil
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • 1 tsp Nutmeg
  • 1 tsp Brown sugar (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Cut squash in half length wise. I find the easy way to do this is to cut off a tiny bit from the bottom of the squash in an even slice so that you can sit it down first, and then cut the squash in half length wise.
  3. Place squash in a baking pan, and rub with melted butter (or melted coconut oil if you are dairy-free).
  4. Sprinkle the cinnamon, allspice, nutmeg, and brown sugar (optional). (If you forget this step you can add it at the end also.) 4. Bake in the preheated oven for an hour. Be warned though, depending on the size of your butternut squash, it may take less or more time to cook thoroughly (could be up to 1.5 hours!)
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 238 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 12mg Carbohydrates: 30g Fiber: 9g Sugar: 8g Protein: 2g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

Looking for more Butternut Squash recipes? Check out this Ultimate Paleo Butternut Squash Recipes Round Up!

13 comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.