Roasted Butternut Squash

By robertwalker    ,   

November 17, 2016

This simple vegetable side dish is naturally sweet and abundant in protective antioxidants and anti-inflammatory phytonutrients. Loosely covering the squash with a sheet of foil helps prevent it from drying out during baking. Pre-cut butternut squash is now sold in many supermarkets, making this dish even easier to prepare.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 6 cups


1 2 1/2 lb butternut squash peeled, seeded, and cut into 1-in pieces or 7 cups precut butternut squash

2 TABLESPOONS lime juice

1 TEASPOON curry powder

1/4 TEASPOON fine sea salt

1/8 TEASPOON cayenne pepper

3/4 CUP water

6 cilantro sprigs optional, for garnish


1Preheat oven to 400°F. Line a baking sheet with parchment.

2Place butternut squash on baking sheet, and toss with lime juice, curry powder, salt, and cayenne.

3Spread squash cubes evenly over the baking sheet.

4Add water to baking sheet.

5Cover loosely with foil.

6Bake for 25 minutes.

7Remove foil and bake uncovered for another 25 to 30 minutes, until squash is tender and edges are lightly browned.

8Check after 20 minutes; it may be necessary to add a small amount of water to prevent the parchment paper from over-browning.

9Turn the oven to broil. Broil squash for 2–3 minutes to finish browning. Remove from oven.

10Season to taste with more lime and/or cayenne pepper, if desired.

11Garnish with cilantro sprigs, if desired.


Nutrition Facts

Serving Size1 cup
Sodium97 mg
Protein3 g
Cholesterol0 g
Sugar6 g
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Total Carbohydrates27 g
Dietary Fiber3 g

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