Herb Roasted Butternut Squash
Toss golden butternut squash with herbs, balsamic vinegar, and olive oil, then roast it to perfection. Once roasted, it is slightly crispy outside and soft inside. YUMMY!!!
- 1 tbsp olive oil
- 2 tsp butter melted
- 1 tbsp balsamic vinegar
- 2 cloves garlic minced
- 2 tsp rosemary fresh minced or dried*
- 1 tbsp parsley fresh minced or dried*
- 2 tsp sage fresh minced or dried*
- sea salt and pepper freshly ground to taste
- 2 lbs butternut squash peeled and cut into 1 inch cubes
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Preheat oven to 400 degrees.
Peel the squash, remove the seeds, and dice the garlic, and herbs.
Cut the squash into 1-inch squares.
Mix all ingredient in a bowl and toss with the squash cubes
Spread the squash on a parchment-lined sheet pan or in a shallow baking pan.
Roast in the oven for 30 minutes or until soft and tender on the inside.
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*when using dried herbs instead of fresh use half the amount.
Serving: 8oz | Calories: 158kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 798mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24171IU | Vitamin C: 48mg | Calcium: 119mg | Iron: 2mg