Roasted Butternut Squash
Servings: 4
Enjoy this gorgeously simple, side dish by cubing and roasting butternut squash in a few easy steps. You can use this recipe to enjoy softened or crispy squash, your choice! This is a great side dish for the cooler months and works well for the holidays, too.
Equipment
- oven
Ingredients
- 2 lb butternut squash 1 whole squash
- 2 tbsp avocado oil
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground ground
- 1 tbsp rosemary fresh, finely minced
- 1 tbsp thyme fresh, leaves
- 1 tbsp sage fresh, finely minced
- 3 garlic cloves minced
Instructions
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Peel butternut squash. On a large, flat cutting board, cut the butternut squash in half, lengthwise. Remove the seeds from the bulbous part.
- Cut the butternut squash halves into 1 inch cubes.
- Toss the cubes with avocado oil and all seasonings. Spread out evenly on prepared baking sheet and Roast 15-20 minutes or until the pieces are fork tender.
- For crispier butternut squash cubes: Carefully remove baking sheet from oven and stir the cubes. Return to oven and broil 3-5 minutes to caramelize the edges. Watch closely so the cubes don't burn.
- Serve warm.
Notes
- Sweet version: use coconut oil, 2 tbsp maple syrup and 1 tsp cinnamon for 4 servings. Cook as directed. Once done, top with pecans and broil 2-3 minutes until pecans are toasted.
- You can also make a balsamic glaze to go on top: combine 1/4 cup balsamic vinegar with 1 tbsp honey in a saucepan. Bring to a boil then lower heat to simmer. Continue cooking, stirring occasionally, until the vinegar thickens and becomes syrupy. Drizzle on top before serving.
Nutrition
Calories: 182kcal, Carbohydrates: 28g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 179mg, Potassium: 834mg, Fiber: 5g, Sugar: 5g, Vitamin A: 24211IU, Vitamin C: 51mg, Calcium: 127mg, Iron: 2mg