Name: Roasted Butternut Squash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 small butternut squash (about 1 pound, peeled, seeded and cubed into 1/2” pieces); 1 tablespoon olive oil; 1 tablespoon minced fresh ginger; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt

Chef Abbie Gellman RD

Published on June 4, 2015

Updated on March 31, 2020

Recipes for Recovery: Roasted Butternut Squash

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This Roasted Butternut Squash is an excellent source of vitamin A. Vitamin A may promote vision, immune function, bone health and cell integrity. For those in recovery, its vitamin B6 is essential for proper functioning of the nervous and immune system. One cup of this delightful member of the gourd family provides nearly half the recommended daily dose of antioxidant-rich vitamin C.

Roasted Butternut Squash

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Course: Side Dish

Keyword: butternut squash

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Author: Chef Abbie Gellman RD

Ingredients

1 small butternut squash about 1 pound, peeled, seeded and cubed into 1/2” pieces
1 tablespoon olive oil
1 tablespoon minced fresh ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

Instructions

Preheat the oven to 400 degrees F. In a baking dish or pan, add the squash, oil, ginger, cinnamon, nutmeg, and salt. Toss well.
Roast for 20 minutes, or until the squash is tender.