Roasted Butternut Squash with Fresh Herbs

Makes about 5 cups


3 pounds Butternut squash, peeled, medium dice

½ tbsp olive oil

1 tbsp salt

1 tbsp black pepper

5 cloves garlic, smashed

½ white onion medium dice

3 sprigs fresh sage

3 sprigs fresh oregano

3 sprigs fresh thyme


  1. Preheat oven to 400 degrees
  2. Toss all ingredients together and spread out on large sheet tray, roast for 20-30 minutes until butternut squash is browned and tender.
  3. Remove herbs and serve.

Nutrition Facts:  

Per 1 cup of roasted vegetables: 111 calories, 1 g protein, 1 g fat, 25 g carbohydrate.