Low Sodium Simple Baked Butternut Squash
Warm, naturally sweet, and delightfully simple, this Low Sodium Simple Baked Butternut Squash recipe is the ideal side dish for any meal. Featuring tender roasted squash cubes infused with the comforting flavors of cinnamon, garlic powder, and freshly chopped thyme, this dish is elevated by a gentle drizzle of maple syrup that adds a subtle caramelized sweetness. Perfect for those mindful of their sodium intake, this easy recipe combines wholesome ingredients with minimal prep, requiring just 15 minutes before popping it into the oven. With the vibrant orange of butternut squash and a beautiful balance of savory and sweet, this dish is not only delicious but visually appealing as well. Serve it warm for a cozy addition to your dinner table—or as a stunning complement to holiday feasts! Whether you’re searching for healthy side dish recipes or simply love butternut squash, this recipe delivers flavorful satisfaction without the extra sodium.
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Recipe Information
Ingredients
- 1 medium Butternut squash
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Garlic powder
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Maple syrup
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash and cut it in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch cubes.
In a large mixing bowl, combine the cubed squash with olive oil, black pepper, ground cinnamon, and garlic powder. Toss everything together to ensure the squash is evenly coated with the oil and seasonings.
Spread the seasoned squash cubes in a single layer on a large baking sheet lined with parchment paper, which will prevent sticking and make cleanup easier.
Bake in the preheated oven for 25 minutes, then remove the baking sheet and use a spatula to flip the squash cubes for even cooking.
Drizzle the maple syrup over the partially cooked squash and sprinkle the fresh thyme leaves on top. Return the baking sheet to the oven and continue baking for an additional 15 minutes, or until the squash is tender and caramelized at the edges.
Remove the squash from the oven and let it cool for a few minutes before serving.
Serve warm as a side dish, and enjoy the mild sweetness and earthy flavors of this low-sodium baked butternut squash.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 40.9 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4015 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
