Roasted Butternut Squash
Roasted Butternut Squash
Roasted butternut squash makes a delicious fall and winter side dish for lean protein, try it atop a bed of greens for a hearty salad, or add it to soups. Eat it in place of baked sweet potatoes, roasted pumpkin, or any starch vegetable. And, while most people discard the seeds, they’re actually edible! You can roast them just like pumpkin seeds, adding salt, pepper, and other dried herbs or spices.
Ingredients
- 1 medium butternut squash peeled (about 2 lbs.) seeds removed, cut into 1½-inch pieces
- 4 teaspoon olive oil
- ½ teaspoon sea salt or Himalayan salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 450° F.
- Place squash in large oven-proof roasting pan (or baking sheet).
- Drizzle with oil. Season with salt, pepper, and thyme; mix well. Spread squash in a single layer in pan.
- Bake, turning twice, for 40 to 45 minutes, or until squash is brown and tender-crisp.
Notes
Recipe found online at: https://www.openfit.com/roasted-butternut-squash-recipe