September 21, 2011

Roasted Butternut Squash

I honestly triple love butternut squash because its so darn delicious and easy to make! Plus it's healthy - i'm talking healthy carboydrates, vitamins A and C and potassium! Aside from that, it can go in a variety of dishes - it can be roasted, toasted, pureed into soup or mashed into casseroles, muffins and breads.

Seeing that I am on my two week work trip and not cooking, here is one of my go to basic recipes for a quick, healthy and delicious side dish, meal or snack - roasted butternut squash! Since my discovery of the peeled and cut butternut squash at Trader Joe's this has become more of an essential item in my weekly grocery list.


Ingredients:
  • butternut squash (much easier if bought already pealed and cut)
  • olive oil (a few tablespoons)
  • salt and pepper

Directions:
Preheat the oven to 400 degrees.

If you couldn't find peeled and cut squash, simply peel it, scoop out the seeds and cut it up into 1 inch cubes. Rinse the cut squash and pat dry.


On a lightly sprayed baking sheet or dish, toss the butternut squash with a few tablespoons of olive oil and season with salt and pepper. Spread out the squash in a single layer. Roast, tossing occasionally until tender and golden brown, about 30 minutes.

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