Ingredients
Scale
- 2 medium butternut squashes, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon fresh rosemary, chopped (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the cubed squash with olive oil, salt, pepper, garlic powder, paprika, and rosemary.
- Toss until the squash is evenly coated with the oil and spices.
- Spread the squash in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For extra crispiness, make sure not to overcrowd the baking sheet.
- You can substitute butternut squash with acorn squash or pumpkin for a different flavor.
- Sprinkle with parmesan cheese before serving for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg