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Roasted butternut squash served in a small blue ceramic bowl placed on a brown wooden table
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Pan Roasted Butternut Squash

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Sides
Servings: 4 servings
Calories: 202kcal
Author: Nathaniel Lee

Ingredients

  • 1 butternut squash
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pepper
  • 1 pinch of salt

Instructions

  • Cut butternut squash into 1/2 inch cubes. Start by cutting the stem and neck off. Cut the skin off of the neck one strip at a time. Cut the skin off the body one strip at a time.
  • Heat pan on medium high.
  • Add oil.
  • Add cubed squash.
  • Cook for 10 minutes, stirring every minute.
  • Lower heat to medium low.
  • Add butter and seasonings.
  • Cook for another 20 minutes or until fork soft.

Nutrition

Calories: 202kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 672mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20111IU | Vitamin C: 39mg | Calcium: 100mg | Iron: 1mg