Roasted Butternut Squash is super good and easy too. Roasting vegetables brings out the depth of flavor. We do it all the time. Trust me, you’re gonna love it.
Have you had Roasted Butternut Squash? Butternut Squash is just about to come in season. I’m happy! It’s time to enjoy it. And what better way to cook it than roasting it?
How to Use Roasted Squash
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 Roasted Butternnut Squash Rice Salad I made with this delicious vegetable.
If you are careful, you can get three meals out of one squash. What a deal! I know you’re gonna wanna eat this squash.
What You Need
For this recipe, you will need a a good knife, cutting board, jelly roll pan, a spatula, and measuring spoons. But what you really want is an immersion blender (for when you make the roasted squash into a soup), some terrific dinnerware and some crystal wine glasses, right? And of course an espresso machine so you can enjoy a good cup of coffee!
Roasted Butternut Squash Recipe
Roasted Butternut Squash
Robust, caramelized Roasted Butternut Squash. Yum!
- 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.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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