By Mayo Clinic Staff

Dietitian's tip:

To ensure even cooking, cut vegetables into uniform sizes. This recipe also works with sweet potatoes or acorn squash.

Number of servings

Serves 6
  1. Healthy carb
  2. Low Fat


  1. 1 medium butternut squash
  2. 1 tablespoon olive oil
  3. 1 tablespoon chopped fresh thyme
  4. 1 tablespoon chopped fresh rosemary
  5. 1/2 teaspoon salt


Heat oven to 425 F. Lightly coat a baking sheet with nonstick cooking spray.

Peel skin from butternut squash and cut into even sticks, about 1/2 inch wide and 3 inches long. In a medium bowl, combine the squash, oil, thyme, rosemary, and salt; mix until the squash is evenly coated.

Spread onto the baking sheet and roast for 10 minutes. Remove the baking sheet from the oven and shake to loosen the squash. Place back in the oven and continue to roast for another 5 to 10 minutes until golden brown.

Nutritional analysis per serving

Serving size: 1/2 cup

  • Calories 62
  • Total fat 2 g
  • Saturated fat 0 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 168 mg
  • Total carbohydrate 11 g
  • Dietary fiber 3 g
  • Total sugars 2 g
  • Protein 1 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 13, 2016