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