Roasted Butternut Squash

This week I will be paying tribute to my favorite winter squash --butternut! I'm kicking off butternut squash week with this basic roasted butternut squash. We have been receiving a steady supply of butternut squash since the fall and roasting it is one of the easiest ways to prepare it . I like to roast up some squash over the weekend so it is ready to use during the week. It can be made ahead of time and kept in the fridge. You can eat it as is, or add it as a component to other recipes, I have even thrown it in a smoothie! YUM!




Basic Roasted Butternut Squash (Printable version)

1 medium to large butternut squash, peeled, seeded and cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil

1. Preheat the oven to 400 degrees
2. Place squash, salt, pepper, and olive oil in large baking sheet, toss to combine
3. Place in oven and roast 30-40 mins, stirring a few times until squash is tender and lightly browned
4. Use immediately or store in fridge for up to 5 days. You can also freeze the squash once it has cooled, then defrost in fridge overnight before reheating.

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