Simple Roasted Butternut Squash

This simple roasted butternut squash recipe is a delicious side dish for everyday meals as well as for upcoming Christmas dinner! It pairs well with turkey or ham. From my new cookbook. Checkout my other cookbooks here.

Simple Roasted Butternut Squash

Recipe from Favorite Side Dishes for Thanksgiving—It’s Not All About the Turkey!

Prep: 15 min  Cook: 25 min  Serves: 4

Ingredients

1 medium butternut squash

2 Tbs olive oil

2 cloves garlic, minced

Salt and ground black pepper, to taste

Directions

• Preheat oven to 400°F. Set aside a baking sheet.
• Prepare the squash: Using a sharp vegetable peeler, peel the butternut squash.
• Cut the peeled squash in half lengthwise. Scoop out the seeds and either discard or dry them to make a snack (see tip below).
• Cut the squash halves into 1-inch slices, then into 1-inch cubes.
• Cook the squash: In a large bowl, combine the squash cubes, olive oil, and garlic. Toss until well coated and then season with salt and pepper.
• Arrange the squash on the baking sheet in a single layer. Roast in the oven until tender (pierce with a fork to test) and lightly browned, about 40 minutes.

Tip!

Dry the squash seeds for a nutritious snack. Rinse the seeds with water to remove strings and bits of squash. Pat dry and put in a small bowl. Add 1 Tbs olive oil and ½ tsp salt and stir to coat the seeds. Spread the seeds on a baking sheet and bake at 300°F for 15 minutes or until they start to pop. Remove from oven and let cool and serve!

Experiment with spices and seasonings like cinnamon, nutmeg, clove, ginger, sugar, ranch popcorn seasoning, paprika, or curry powder for unique and fun flavors.