Roasted butternut squash with herbs
Roasted butternut squash with herbs is a warm, comforting side dish where the sweet, nutty squash is cubed, tossed with olive oil and aromatic herbs like rosemary, thyme, or sage, then roasted until caramelized. It's a staple of autumn and winter cooking, particularly popular in North American and European cuisines. The dish highlights the natural sweetness of the squash with savory, earthy flavors.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates and fiber, with a moderate amount of healthy fats from the oil. It's an excellent source of vitamin A (as beta-carotene), vitamin C, and potassium, and a typical serving contains roughly 150-200 calories.
Nutrition breakdown
| Calories | 82 kcal |
| Protein | 1.4 g |
| Carbs | 21.5 g |
| Fat | 0.2 g |
| Fiber | 6.6 g |
| Sugar | 4 g |
| Sodium | 8 mg |
| Vitamin A | 1144 mcg RAE |
| Vitamin C | 31 mg |
| Potassium | 582 mg |
| Manganese | 0.3 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 39 mcg |
| Magnesium | 33 mg |
| Vitamin E | 1.5 mg |
Per 1 cup (205 g) · estimated, varies by recipe
💡 What's interesting
Butternut squash is a type of winter squash, and its hard rind allows it to be stored for months, making it a historically important winter food source. Nutritionally, its deep orange color signals a very high beta-carotene content, which the body converts to vitamin A, essential for eye health.
