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

Ingredients:

• Butternut squash
• Olive oil
• Salt
• Pepper
• Parchment paper if you have it

Instructions:

1. Preheat oven to 425
2. Peel the squash with a vegetable peeler. Cut off the ends and cut it in half, lengthwise. Scoop out the seeds and throw away
3. Cut the squash into cubes or slices
4. Drizzle or spray some olive oil onto a parchment lined sheet tray
5. Put your squash on the tray and spread it out
6. Drizzle or spray more oil on top and season with salt and pepper
7. Bake until golden brown (roughly 40 mins)

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