Roasted Butternut Squash

This Roasted Butternut Squash is so simple to prepare. Plus, it’s almost like having a built-in dessert on your plate because it is so tasty—both sweet and savory! It gets this little bit of crisp on the outside, yet sweet and soft in the middle. The coconut oil is a nice compliment and good to use due to it’s high smoke point, but feel free to use tallow, lard, or even bacon fat for a different flavor. The combination of thyme and butternut squash is classic for good reason! Herbs and spices bring more than flavor to our dishes. They are packed with diverse health benefits.

Roasted Butternut Squash

Nutrivore Score: 463

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Calories 129kcal

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Ingredients

• 2 pounds butternut squash cut in 1 1/2" pieces
• 2 tablespoons coconut oil
• 2 teaspoons fresh thyme
• salt to taste

Instructions

• Preheat oven to 425F.  Line a baking sheet with parchment.
• Melt coconut oil. Toss with butternut squash and thyme. Spread out onto prepared baking sheet.
• Place squash in oven. Bake for 30-35 minutes, until slightly browned and tender. Shake pan (and flip squash chunks if necessary) every ten minutes during baking to ensure even browning.

Nutrition

Nutrition Facts

Roasted Butternut Squash

Amount per Serving

Calories

129

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

5

g

31

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

0.4

g

Sodium

 

15

mg

1

%

Potassium

 

644

mg

18

%

Carbohydrates

 

21

g

7

%

Fiber

 

4

g

17

%

Sugar

 

4

g

4

%

Protein

 

2

g

4

%

Vitamin A

 

19325

IU

387

%

Vitamin C

 

39

mg

47

%

Calcium

 

90

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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