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–+ servings
Roasted butterkin squash wedges served on a plate.

Roasted Butterkin Squash Recipe

Sweet, tender and flavorful, roasted butterkin squash is a delicious fall side dish. Simple to prep, a tasty mix of a butternut squash and a pumpkin.
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 179kcal
Author: Betty Davies

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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