Recipe Idea: Roasted Butternut Squash
Hi. It’s Lois at Recipe Idea Shop, giving you a super simple, delicious recipe for Roasted Butternut Squash. It’s almost spring, and I have a Butternut Squash remaining from last fall. It’s time to enjoy it! And what better way to cook it than roasting it?
I use this roasting technique with many different vegetables, but squash is one of my favorites because it gets so caramelized and sweet. This squash can be eaten exactly as it is as a side vegetable, whipped up for a pie filling, made into a soup, or added to other ingredients to spice up a side salad. It’s even wonderful over a nice, Green Salad for a bit of flair.
I love pairing Roasted Butternut Squash with any kind of fish, pork or chicken. Add a side of green beans, and it’s supper. Next week, I’ll show you the rice salad I made with this delicious vegetable.
If you are careful, you can get three meals out of one squash. What a deal!
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Read on for recipe and nutrition…
Roasted Butternut Squash
- 1 butternut squash peeled, seeded and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt optional
Coat the butternut squash cubes with olive oil and the salt.
Spread evenly on a large baking sheet.
Bake at 450F degrees for 15-20 minutes.
Using a spatula, turn the cubes over on the pan and return to the oven for 10 minuets more.
Squash is done when slightly browned and still a little crisp.