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Roasted Butternut Squash with Pepitas

This roasted butternut squash with pepitas is a simple, yet delicious side dish for any meal!
Prep Time10 minutes
Cook Time40 minutes
Course: Side Dish, vegetable
Cuisine: American, Vegan
Servings: 4 servings
Calories: 120kcal

Ingredients

  • 1 medium-size butternut squash peeled and cubed
  • 2 tablespoons coconut oil melted (can also use olive oil or avocado oil)
  • 1/4 cup raw pumpkin seeds pepitas
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • Dash nutmeg
  • Dash smoked paprika

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Peel and chop butternut squash into evenly sized cubes.
  • Toss squash, oil and seasonings together. Spread evenly on a cookie sheet.
  • Bake for 30-40 minutes or until squash is lightly browned and softened.
  • Toss with pepitas and serve.

Nutrition

Serving: 1/4 recipe | Calories: 120kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10.5g | Saturated Fat: 6g | Polyunsaturated Fat: 4.5g | Sodium: 100mg | Fiber: 1.5g | Sugar: 1g