Labu Butternut Panggang

Name: Labu Butternut Panggang
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 butternut squash (mine was 2 lbs and 15 oz) ($4.74); ¼ cup oil ($0.77); 1 tsp salt ($0.01); ½ tsp freshly cracked black pepper ($0.08); ½ tsp garlic powder ($0.07)

Roasted Butternut Squash is a perfect autumn side dish. It’s an affordable, easy recipe using just a few basic pantry ingredients.

⏱ 45 min 🔨 Prep 10min 🔥 Cook 35min 📊 Medium 🍽 12 servings 👁 6

Ingredients

12 servings

1 butternut squash (mine was 2 lbs and 15 oz) ($4.74)
¼ cup oil ($0.77)
1 tsp salt ($0.01)
½ tsp freshly cracked black pepper ($0.08)
½ tsp garlic powder ($0.07)

Instructions

Preheat oven to 400 degrees and peel butternut squash.
Cut butternut squash in half lengthwise and remove seeds.
Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
Toss diced butternut squash in oil, salt, pepper, and garlic powder.
Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
Bake for 35 minutes*, shaking the pan or tossing with a spatula half way.
Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

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