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Paul Scally
By Paul Scally

Roasted Butternut Squash with Onions

4 steps
Prep:10minCook:30min
Butternut squash was my gateway vegetable. I love most veggies now, but growing up, I hated most of them. Butternut squash was the one that was able to unlock my love of vegetables, and this recipe how my mom would prepare them. Butternut is a starchy vegetable, similar to potatoes or plantains, so I tend to eat this more as my carb side than a vegetable side, such as pairing this with grilled chicken and roasted broccoli for a delicious and well rounded meal
Updated at: Sun, 23 Mar 2025 11:02:05 GMT

Nutrition balance score

Great
Glycemic Index
65
Moderate
Glycemic Load
18
Moderate

Nutrition per serving

Calories141.1 kcal (7%)
Total Fat3.6 g (5%)
Carbs27.7 g (11%)
Sugars5.8 g (6%)
Protein3.3 g (7%)
Sodium393.4 mg (20%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat your oven to 400F, and line a large cookie sheet with parchment paper
Step 2
Today I'm going with frozen butternut squash, but fresh will also work. Just scale the recipe up based on how many pounds your squash is. Typically 1 large squash is about 3 pounds, so triple all the seasonings
Step 3
Cut your onion into a large dice, and add to the pan. Add the butternut squash, oil, minced garlic, garlic powder, onion powder, salt, and pepper
oniononion1
frozen butternut squashfrozen butternut squash454g
extra virgin olive oilextra virgin olive oil10g
minced garlicminced garlic15g
garlic powdergarlic powder3g
onion powderonion powder3g
saltsalt3g
black pepperblack pepper1.5g
Step 4
Roast at 400F for about 30 minutes, or until soft
Roast at 400F for about 30 minutes, or until soft
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