
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
Ingredients
3 servings
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








Step 4

Roast at 400F for about 30 minutes, or until soft
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