Low Sodium Simple Baked Butternut Squash
Transform your next meal with this Low Sodium Simple Baked Butternut Squash recipe, a wholesome and flavorful side dish that’s perfect for any occasion. Featuring naturally sweet butternut squash enhanced with a touch of maple syrup, earthy cinnamon, fragrant garlic powder, and fresh thyme, this dish delivers a beautiful balance of cozy, autumn-inspired flavors—without relying on added salt. The squash is baked to tender perfection, with caramelized edges that make every bite irresistibly savory-sweet. Ready in under an hour with just 15 minutes of prep, this heart-healthy recipe is a breeze to prepare and pairs wonderfully with roasted meats, grain bowls, or salads. Delightfully light yet full of flavor, this dish is a must-try for anyone seeking a low-sodium, plant-forward addition to their dinner table.
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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
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Remove the squash from the oven and let it cool for a few minutes before serving.
Step 8
Serve warm as a side dish, and enjoy the mild sweetness and earthy flavors of this low-sodium baked butternut squash.
Nutrition Facts
| Serving size | (1448.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 874.7 |
| Total Fat 29.3g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 60.1mg | 0% |
| Total Carbohydrate 163.3g | 0% |
| Dietary Fiber 46.1g | 0% |
| Total Sugars 40.9g | |
| Protein 13.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 601.3mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 4014.7mg | 0% |
Source of Calories