Skip to Content

Roasted Butternut Squash

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.

Yield: 8

Roasted Butternut Squash

Roasted Butternut Squash

Ingredients

  • 2 lbs butternut squash, cubed
  • olive oil
  • salt
  • pepper

Instructions

  • 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.
  • ENJOY!

     

    Ultimate Thanksgiving Round-Up - Lisa's Dinnertime Dish

    Tuesday 18th of October 2022

    […] Roasted Butternut Squash […]

    doctoral dissertation defense

    Friday 11th of February 2022

    dissertation table of contents https://dissertations-writing.org/

    help dissertation

    Friday 11th of February 2022

    uf thesis and dissertation format https://mydissertationwritinghelp.com/

    what is a dissertation defense

    Thursday 10th of February 2022

    dissertation improvement grant https://buydissertationhelp.com/

    scatter slots characters

    Friday 4th of February 2022

    geisha slots on pc https://slotmachinegameinfo.com/

    Skip to Recipe