I’ve had alot of people tell me recently that they don’t like winter squash. When I ask them how they’ve tried it in the past, it’s almost always been mashed or pureed. Not that I’m opposed to cooking it that way, but roasting it gives a whole new flavor and texture, which is really key for some folks.
My kid Liam, loves squash this way, as do the rest of us. I mean, he would eat a bucket of it for all meals if we let him. It’s a really versatile side dish that’s pretty easy to make and doesn’t take much time. I look for the biggest squash I can find, or use two small ones so I have leftovers for a day or two. It’s also pretty cost effective, this way.
Butternut squash is rich in fiber, vitamins and minerals, and is also a very slow burning carbohydrate. This means it doesn’t impact your blood sugar much, relative to other carbohydrates.
Roasted Butternut Squash
- Butternut squash
- Olive oil
- Parchment paper if you have it
- Preheat oven to 425
- Peel the squash with a vegetable peeler. Cut off the ends and cut it in half, lengthwise. Scoop out the seeds and throw away
- Cut the squash into cubes or slices
- Drizzle or spray some olive oil onto a parchment lined sheet tray
- Put your squash on the tray and spread it out
- Drizzle or spray more oil on top and season with salt and pepper
- Bake until golden brown (roughly 40 mins)