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Roasted Butternut Squash

User Rating 4 Star Rating (8 Reviews)


Roasted butternut squash
Peter McCarthy/Flickr
This is a naturally low fat fall side dish that would make a great accompaniment to a Thanksgiving dinner. Sometimes squash are hard to cut, but you can make this task easier by piercing it with a fork, then popping it in the microwave for 60 seconds before cutting into it.

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes


  • 1 small butternut squash (2 lbs)
  • 1 tsp ground cinnamon
  • 1/4 cup orange juice
  • 1/4 cup maple syrup


Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.

Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes. Spoon syrup over wedges before serving.

Serves 4

Per Serving: Calories 166, Calories from Fat 5, Total Fat 0.5g (Sat 0.1g), Cholesterol 0mg, Sodium 11mg, Carbohydrate 35.3g, Fiber 3.8g, Protein 3.4g

User Reviews

Reviews for this section have been closed.

 5 out of 5
Roasted butternut squash, Member MaryLoupaulson

I always like a little sweetening with squash and this was perfect. I am diabetic so subbed Agave syrup for the Maple. The time was right, maybe added an extra 5 min. Next time I will use the zest of the orange also. Will definitely make this dish again.

13 out of 15 people found this helpful.

See all 8 reviews

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