Roasted Squash

Nothing like roasted squash to put you in an autumn mood.

September 5, 2013

Butternut squash, especially when roasted, is one of those vegetables that is so delicious you almost feel guilty eating it. Don't—these babies are bursting with A-list nutrients, including cholesterol-fighting, eye-strengthening, anti-inflammatory beta-carotene.

Serves: 4
Prep: 20 min
Cook: 30 min
Total: 50 min



  • 1 medium butternut squash
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 10 fresh sage leaves, chopped (optional)
  • salt and black pepper to taste


1. Preheat the oven to 425°F.

2. Peel the squash with a vegetable peeler or a small paring knife. Slice in half lengthwise and scoop out the seeds; discard the seeds or save for later (see below).

3. Chop the squash into 3/4" chunks.

4. Toss with the olive oil, maple syrup, and sage (if using); season with salt and pepper.

5. Spread on a baking sheet and roast until lightly browned on the outside and soft and tender all the way through, about 30 minutes.

6. If you like, add the seeds during the last 10 minutes for an extra layer of crunch.

Nutritional Facts per serving
Calories 127.8 cal
Fat 3.7 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 47.5 mg
Carbohydrates 25 g
Total Sugars 7 g
Dietary Fiber 5.8 g
Protein 1.9 g

Courtesy of the Rodale Healthy Recipe Finder.

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