Are you intimidated by butternut squash? I used to be. I mean, what exactly are you supposed to do with it? My mom used to cut them in half, bake them, and then drown them in butter and brown sugar. Yum, but yeah…..no! Try this roasted butternut squash recipe and you’ll never be intimidated again!
My all-time favorite way to prepare any squash, especially winter squashes, is roasting. Butternut squash is so perfectly suited for roasting and you don’t need to do anything at all to enhance it’s natural flavor. Dice it up, mist it with some olive oil, crank a couple of turns of sea salt, and toss it in a hot oven. You can eat it just like that or do any number of things with it. Turn it into a soup. Toss it in a salad. Stir it into some quinoa. The possibilites are endless. My favorite way to enjoy it is straight out of the oven in a nice bowl all by itself.
Pefectly Caramelized, Roasted Butternut Squash
1 butternut squash
Olive oil - in a mister
A sprinkle of sea salt
Step by step
- Crank your oven up to 400˙
- Dice up the butternut squash into 1 inch cubes.
- Mist a baking sheet with olive oil, spread the squash out evenly.
- Sprinkle with salt, and mist again with olive oil.
- Bake for 25-40 minutes (depending on desired doneness) stirring and flipping every so often. I prefer mine to get a little black on the edges - caramelization at it's finest.
- Remove from oven and serve!
- Roasted butternut squash also freezes wonderfully!
Vitamin A 298% • Vitamin C 49%
Calcium 7% • Iron 6%
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Category: Side Dishes
About Christy: Thirty-six year-old wife and mom to BJ (8) and Mia (4). I'm the editor at the Sisterhood, a Feingold mom, I really love to run (really), read, cook amazing things, and photography is my fledging passion. My motivation is motivating other people to realize they can do this whole weight-loss and exercise thing. I'm living proof! View author profile.