- 1 butterkin squash
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 tablespoons oil any high heat neutral flavored oil like avocado, canola or vegetable
Preheat the oven to 400F / 200c.
Using a sharp chefs knife, cut the squash in half through the middle. Scoop out the seeds with a spoon.
Cut the squash into similar sized wedges. Place in a bowl and toss in the ol and seasonings.
Place the butterkin wedges on to a parchment lined baking sheet i a single layer.
Roast in the oven for 20 minutes.
Use a spatula to flip over the wedges and roast for another 20 minutes til fork tender.
- Nutritional information is an estimate only and based on one of four servings.
- Make it sweeter by drizzling over some maple syrup half way through cooking.
- The roasted squash can be mashed, pureed or added to soups.
Calories: 179kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 153mg | Potassium: 666mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19932IU | Vitamin C: 39mg | Calcium: 91mg | Iron: 1mg