Roasted Butternut Squash
Butternut squash is by far my favorite fall/winter vegetable. Not only does it have a fantastic flavor, but the squash itself has a super long shelf life (nothing better than preventing food waste). These can be found throughout the fall and into the winter as well.
The size of butternut squash makes them perfect for providing multiple meals! This means that you can use a single squash to make several different recipes or the same one over the course of a few nights.
This recipe is one that my friend Noa created and uses whenever he cooks butternut squash. This is a fall staple in our house and we make it as often as possible whenever fall and winter come around! Buying butternut squash ahead of time is great because their long shelf life lets them last for a bit longer in the house, whether used as food or a temporary decoration. Of course, you should only buy as much as you are going to eat.
This also goes well as an excellent side dish for roasted chicken and other veggies along with so many other fall meals!
- Half of a butternut squash
- 2 tablespoons Olive oil
- 3 cloves of garlic crushed
- 2 teaspoons rosemary (fresh if possible)
- 1 teaspoons garlic powder
- 1.5 teaspoons chile powder
- Salt and pepper to taste
- Preheat the oven to 400ºF
- Peel the butternut squash and cut into 1-inch cubes and place into a bowl
- Add the olive oil to the squash and toss to coat all the pieces evenly
- Add garlic, rosemary, garlic powder, chile powder, salt, and pepper to the oiled squash and then toss to spread the seasoning
- Transfer the squash to a baking sheet and spread it into 1 layer
- Place in the oven for 30 minutes or until soft when poked with a fork
Let us know what you think of our recipe and how you’ve been enjoying it throughout the year. Make sure to keep checking in weekly for more seasonal recipes and always remember to give your fruits and veggies the life that they deserve!