Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Cooking for Beginners
Roasted Butternut Squash
Getting reviews...
- Level: Easy
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 176
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 653 mg
- Level: Easy
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 176
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 653 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
