Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp sea salt
- ½ tsp black pepper
- Fresh herbs (thyme or rosemary) for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the squash flesh, then sprinkle with minced garlic, cinnamon, salt, and pepper.
- Place the squash cut-side down on the prepared baking sheet and roast for 40-50 minutes until fork-tender.
- Once cooled, scoop out the flesh into a bowl for mashing or blending into soup if desired. Add more olive oil or broth for creaminess.
- Garnish with fresh herbs before serving.
Notes
- Customize by adding nuts or dried fruits for texture.
- Use spices like nutmeg for extra warmth.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (205g)
- Calories: 82
- Sugar: 2g
- Sodium: 404mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg