Vegetable Squash Winter Squash Butternut Squash Roasted Butternut Squash 4.3 (3) 3 Reviews Simple roasted butternut squash--just tossed with olive oil, salt and pepper--makes a classic fall side dish. This recipe is delicious with roasted meats, or toss the roasted squash into pasta or salad. By Carolyn Casner Carolyn Casner See More Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on September 26, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Kelsey Hansen, Prop Stylist: Natalie Ghazali, Food Stylist: Shannon Goforth Prep Time: 15 mins Additional Time: 45 mins Total Time: 1 hr Servings: 7 Yield: 7 servings Nutrition Profile: Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Healthy Immunity Low-Sodium Low-Fat Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Photographer: Kelsey Hansen, Prop Stylist: Natalie Ghazali, Food Stylist: Shannon Goforth Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 7 servings 1 large butternut squash (2-3 pounds), peeled, seeded and cubed 1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon ground pepper Directions Preheat oven to 375 degrees F. Toss squash with oil, salt and pepper. Spread on a large rimmed baking sheet and roast until tender and lightly browned, 30 to 45 minutes. Photographer: Kelsey Hansen, Prop Stylist: Natalie Ghazali, Food Stylist: Shannon Goforth Tips To make ahead: Peel and cube butternut squash; refrigerate for up to 3 days until ready to cook. Originally appeared: EatingWell.com, October 2017 Save Rate Print Nutrition Facts (per serving) 76 Calories 2g Fat 15g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Serving Size 1/2 cup Calories 76 % Daily Value * Total Carbohydrate 15g 6% Dietary Fiber 3g 9% Total Sugars 3g Protein 1g 3% Total Fat 2g 3% Saturated Fat 0g 2% Vitamin A 13777IU 276% Vitamin C 27mg 30% Folate 35mcg 9% Sodium 171mg 7% Calcium 63mg 5% Iron 1mg 5% Magnesium 44mg 11% Potassium 458mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.