Roasted vegetables are so good and they are so easy to make. All you do is toss them with oil, season them and put them in the oven. When they come out, they’re tender, nutty and sooo flavorful.
I think roasted squash is especially good. Which is funny because I never used to like squash….until I had it roasted. Now I like to roast up a big batch and freeze it to use in other recipes. It’s great because you can then throw it into soups, pastas or risotto. Since it’s roasted it adds so much flavor to any of these dishes.
Today I’ll show you the basics of roasting squash and next week I’ll share a great pasta recipe using the squash, so stay tuned.
- 2 lbs butternut squash, cubed
- olive oil
- Preheat oven to 425 degrees.
- Place squash on a baking sheet coated with cooking spray. Drizzle with olive oil (about 2 tbsp) and sprinkle with salt and pepper. Toss until squash is well coated with oil. Spread into a single layer.
- Bake in preheated oven for about 30 minutes, until squash is tender and starting to brown around the edges.
- Serve as is or use in other recipes. Roasted squash can be frozen and used later. I usually freeze it in freezer bags in 1 cup portions.
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