Roasted Butternut Squash

Roasted Butternut Squash

As a Fort Collins Nutritionist and healthy recipe creator, I love love love winter squash. It comes in abundance in CSA (Community Supported Agriculture) shares and is easy to find at farmers’ markets and grocery stores too. Winter squashes like butternut squash are also easy on the food budget and store well. This quick and easy recipe for roasted butternut squash is real food nutrition at its finest. With only three ingredients, you’ll be surprised at the amazing flavor and melt-in-your-mouth sweet and salty delicious-ness of this recipe. Give it a try!

 

Roasted Butternut Squash

Prep time: 5 minutes

Cooking time: 25-30 minutes

Ingredients:

1 butternut squash, medium

1 tablespoon grapeseed oil or oil of choice

Sea salt and pepper, to taste

Directions:

1. Pre-heat oven to 400 deg. F.

2. Cut off ends of butternut squash, peel, and remove the seeds. Slice squash into 1/4 inch thick slices.

3. In a large bowl, toss the squash with the oil and sprinkle with sea salt and pepper.

4. Place squash on a baking sheet in a single layer. Put in oven and roast about 25 to 30 minutes or until squash is tender when pierced with a fork.

5. Serve hot and enjoy!

Note: If you have more leftovers than you can use, turn it into soup! Butternut Squash Apple Soup recipe: http://www.erinharner.com/whole-food-recipes/butternut-squash-apple-soup/

3 Responses to Roasted Butternut Squash

  1. […] Try preparing it and cooking it like any other winter squash. You can use pumpkin in this Roasted Butternut Squash recipe. Pumpkin is also great in soup (Butternut Squash Apple Soup), cookies, bread, cake, muffins, […]

  2. […] Roasted Butternut Squash […]

  3. […] Roasted Butternut Squash […]

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