After the Pumpkin Palooza last week, I'm transitioning into more comfort food recipes! Now that the weather has been considerably cooler, I'm giving my oven lots of use this week. I forgot how much I enjoy roasted vegetables and I recently made some Roasted Butternut Squash. It's a simple side dish that is also great as a carb substitute!
Butternut Squash
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 25-30 minutes
INGREDIENTS
Butternut squash
Olive Oil
Salt & Pepper
Fresh parsley or rosemary, optional for garnish
INSTRUCTIONS
2. Peel off the
skin of the squash. Cut in half
just above where the seeds are located.
3. Cut portion
with seeds in half. Scoop out
seeds with a spoon.
4. Slice and cube the top half of the squash and repeat with the bottom half.
5. Place cubed
pieces on a baking sheet and drizzle with olive oil. Season with
salt and pepper and toss to make sure it is evenly coated Place in the
oven and cook for 15 minutes.
6. Remove and stir. Replace for
an additional 10 minutes or until fork tender.
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