Roasted Butternut Squash

Fresh herbs and seasonal butternut squash create a sweet side dish that will delight all squash lovers.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Pumpkins

  • 3 spoons Oil, olive

  • 2 spoons Butter, unsalted

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 4 twig Thyme, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Wash the squash and dry it thoroughly with a paper towel, then place it on the work surface with the thicker part facing down. Cut the squash lengthwise into quarters, leaving the skin on (we only eat the roasted flesh without the skin). Remove the seeds with a spoon. Rinse the thyme sprigs under running water and dry them with a paper towel.

  2. Arrange the quartered squash pieces in a baking dish, then brush them with olive oil and butter. Season with pepper and salt, then strip two sprigs of thyme and sprinkle the leaves over the squash. Place two whole sprigs of thyme on top of the squash, then place the baking dish in the oven and bake for 45 minutes, until the squash is nicely roasted and tender. Serve the roasted squash while still warm.

Nutrition Information (Per 100g)

  • Calories: 77.14 kcal
  • Fat: 5.08 g
    • Saturated Fat: 1.69 g
  • Carbohydrates: 7.53 g
    • Sugars: 1.88 g
  • Protein: 0 g
  • Fiber: 0.94 g