It’s butternut squash season and there is not a better way to eat this tasty squash than to roast it.
You’ll find an abundance of roasted vegetable recipes in my personal cookbook, and that’s because when it comes to watching calories, you can’t beat them for flavor satisfaction. Roasting brings out a nutty sweetness without added sauces and dressings that can’t be beat.
This time of year you can buy winter squashes for pennies to the pound, and when it comes to upping your nutrition for the cold and flu season, you’re definitely getting a bargain.
According to World’s Healthiest Foods (one of my favorite healthy cooking resources), “Winter squash is one of the richest sources of plant based anti-inflammatory nutrients such as omega 3s and beta-carotene, which are important for a strong immune system to help protect against colds and flu.”
Who doesn’t want that this time of year!
Believe it or not, you can eat the skin, it’s tender and really delicious, but if you don’t like the texture, simply use your fork to scoop out bites.
While you’re at it roast two batches and turn the second into a heart-warming soup for your next bout with a winter cold. Of all the winter squashes, butternut is by far one of the most popular, as its super creamy texture is perfect for soups and hearty side dishes.
Butternut squash roasted in the oven with fresh thyme leaves.
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1 medium butternut squash, halved, seeded and sliced into 1" thick slices
- 2 - 3 tablespoons fresh thyme leaves stripped from stems
- Preheat the oven to 450 degrees.
- Spray a non-stick cookie sheet with olive oil cooking spray.
- Place squash on the cookie sheet and spray tops with cooking spray.
- Lightly sprinkle with salt, pepper, and thyme leaves.
- Roast for 30 - 40 minutes until tender and lightly browned around the edges.
- Serve wedges sprinkled with shredded parmesan cheese. (Optional)
Food energy: 86kcal
Weight Watchers PointsPlus 2
Saturated fatty acids: 0.04g
Monounsaturated fatty acids: 0.02g
Polyunsaturated fatty acids: 0.09g
Total fat: 0.14g
Calories from fat: 1
Carbohydrate, by difference: 22.46g
Total dietary fiber: 3.23g
Total lipid (fat): 0.22g
Total sugars: --
FYI – Acorn squash is another family favorite when it’s stuffed acorn squash is with quinoa, shallots and bacon.