Roasted Butternut Squash

Servings: 4


  • 900 g Butternut Squash, cubed (1 medium squash)
  • 1/2 g Avocado Oil
  • 1 tsp Black Pepper
  • 1/4 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tbsp Fresh Parsley


  1. Pre-Heat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or tin foil.
  3. Peel squash, cut in half and remove seeds. Then cut into 1/4 inch cubes.
  4. Place cubed squash into a large bowl, drizzle with oil, season with salt, pepper, and garlic powder. Toss until evenly seasoned and coated.
  5. Spread seasoned butternut squash onto baking sheet into an even layer.
  6. Bake for 25 -30 minutes, until fork tender and lightly golden brown.
  7. Sprinkle with fresh parsley.
  8. Serve as a side to your meal or as an ingredient to another dish or salad.

Kcals: 126 / 2.9g P / 27.5g C / 1.8g F

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