Roasted Butternut Squash

Beautiful Inside & Out

It is fall and 'Tis the Season of seasonal eats. Along with butternut squash, some of my favorite fall fruits and veggies are cranberries, Brussels sprouts, endives, key limes, pears, and pumpkins! Check out Fruits and Veggies More Matters to see a huge list of in-season fruits and veggies. Now let's get cooking!

Ingredients

1 medium sized butternut squash

2 tablespoons of olive oil

1/2 tablespoon of salt

1/2 tablespoon of pepper

1 tablespoon of garlic powder

*Preheat oven to 400 degrees

Directions

1. Peel the butter squash. Cut off the top and bottom. Split it down the middle and clean out all the seeds and membrane. See image above.

2. Cut the squash into medium to large chunks. 

3. Toss the cut squash in the olive oil, salt, pepper, and garlic powder. 

4. Place the squash on greased or parchment lined sheet pan.

5. Roast the squash in the oven for 25-30 mins flipping the pieces halfway through. 

6. Once the squash is tender and starts to brown around all the edges it is ready to eat!

Tips and Combinations

Time to roast some veggies this year. In this particular recipe, fresh garlic is an option when seasoning, but I found that if you want a real charred squash the powder is best. 

Try roasting just about any veggies and fruits to see what flavors you can create. I love to add carrots in with the butternut squash while roasting. 

Happy Fall!

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