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Roasted Winter Squash

Squash is a nutrient heavy alternative to white potatoes. Great to serve in the fall and winter. Recipe source: Teaching Kitchen at Lenox Hill

Prep Time: 10 Minutes Total Time: About 1 Hour Cook Time: 50-60 Minutes Servings: 5
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2.5 pounds of Acorn or Butternut Squash, halved
  • 2 tablespoons Vegetable Oil
  • 1/2 teaspoon Salt
  1. Preheat the oven to 400˚F.
  2. Take your squash and trim off the ends, cut in half lengthwise, and scoop out the seeds.
  3. Place squash halves on full sheet pans with paper liners and lightly coat with vegetable oil. Season with salt.
  4. Bake for 50-60 minutes until golden brown and tender.
Nutrition Facts
Serving Size 1/5 of recipe % Daily Value
Calories 177
Fat 6 g 8%
Saturated Fat 0.9 g 5%
Cholesterol 0 mg
Sodium 242 mg 11%
Total Carbohydrates 33 g 12%
Fiber 10 g 36%
Sugars 9 g
Protein 3 g 6%
Ingredient Nutrition Info

Butternut squash is a good source of fiber and potassium.

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