Roasted Pumpkin and Butternut Squash
Roasted pumpkin and butternut squash is a simple, versatile fall side dish – tender inside, naturally sweet, with crisp, caramelized edges and endless seasoning possibilities!
Servings: 6 to 8
Calories: 153kcal
Ingredients
- 1 (2-pound) pie pumpkin seeded and cut into wedges
- 1 (2-pound) butternut squash seeded and cut into wedges
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of Italian seasoning (optional)
- 2 teaspoons of garlic powder (optional)
Instructions
- Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper or a silicone mat.
- Place the pumpkin and butternut squash wedges on the baking sheet. Drizzle with oil, sprinkle the salt and black pepper. Optionally sprinkle Italian seasoning and garlic powder. Using your hands, rub the oil and spices all over the pumpkin and squash.
- Place them in an even layer and roast for 15 minutes cut side down. Remove the baking sheet from the oven and gently flip them. Roast for an additional 20 minutes or until lightly charred and soft.
- Remove from the oven and serve.
Notes
- Use the right pumpkin: Avoid carving pumpkins, which can be stringy/flavorless. Instead, culinary options like sugar/pie pumpkin work best.
- To save time: You could use pre-chopped butternut and pumpkin (usually diced).
- Cut even-sized pieces: So that they roast evenly.
- Don’t overcrowd the tray: Otherwise, the roasted butternut squash and pumpkin will steam rather than roast/caramelize.
Nutrition
Calories: 153kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 396mg | Potassium: 1063mg | Fiber: 4g | Sugar: 8g | Vitamin A: 28947IU | Vitamin C: 45mg | Calcium: 109mg | Iron: 2mg
