- 1 whole butternut squash about 3 pounds * see note 1
- 1 to 2 tablespoons of olive oil
- pinch of salt
Cut the stem off of the butternut squash. Cut the squash in half longways with a sharp knife.
Using a spoon, scoop out and remove the seeds.
Take a fork and stab the squash flesh every 1" to 2".
Drizzle olive oil and sprinkle salt on top.
Roast butternut squash halves at 400℉ (205℃) for about 45 minutes to an hour. Remove the squash from the oven when the squash is fork tender.
- The size of the butternut squash affects the cooking time. For a small squash (1 to 2 lbs), check the squash at 45 minutes. For a large squash (4 to 5 lbs), you may need to cook for 70 minutes. The squash is finished roasting when it is fork tender.
Serving: 8ounces | Calories: 79kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 25mg | Fiber: 1g | Sugar: 6g