Roasted Butternut Squash

Butternut squash is a delicious fall essential, and it makes for an easy weekday side dish. I cubed half of a leftover butternut squash, roasted it, and mixed it with some feta cheese and fresh chopped mint. You could leave it plain (just salt and pepper), or toss the roasted squash with any favorite herbs, spices, or cheeses (parmesan cheese and thyme would be super tasty as well!)

Roasted Butternut SquashServes 4


1 Butternut Squash, peeled and cubed

Olive Oil

Salt and Pepper

2 tbsp Mint, chopped (or another fresh herb of choice)

1/4 c Feta Cheese (or another cheese, seasoning of choice)

Preheat oven to 400°F. Place cubed butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use hands to spread seasoning and oil on all sides of the cubed squash. Bake for about 20 minutes, or until squash is tender. Let cool for a few minutes, and then sprinkle squash with mint and feta cheese. Serve warm.

Nutrition Information (Approximate Values): 150 Calories, 6.5g Fat, 2g Protein, 22g Carbohydrates

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