Monday, April 4, 2011

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Roasted Butternut Squash Recipe

Monday, April 04, 2011  , , ,
Butternut squash is my favorite squash. The sweet, buttery flavor of this wonderful vegetable could turn a veggie avoider into a veggie lover. You get a healthy dose of phytonutrients from this relative of the pumpkin, such as vitamin A, C, potassium, magnesium, iron, folate, B vitamins, folate, omega-3 fatty acids and fiber.

This hefty vegetable can be a chore to cut. Here is a great post on how to peel and cut a butternut squash.

Roasted Butternut Squash
From Chris Pedersen
Yield 4 servings

Category Side Dish
Cuisine Healthy, Vegan

Ingredients
1 small butternut squash
2 tsp spice mixture (basil, oregano, salt, pepper, etc.)
1 Tbsp olive oil

Seared Ahi Tuna, Beet Salad &
Roasted Butternut Squash
Directions
1. Preheat oven to 325 degrees.
2. Skin squash, discard seeds and cut into 1/2 inch cubes.
3. Put spices and squash into Ziploc bag, seal and shake to coat squash.
4. Pour oil into bag and shake to distribute oil.
5. Spread squash onto cooking sheet and bake for 15 minutes.

Enjoy this easy and delicious recipe for butternut squash. What's your favorite squash?

4 comments:

  1. AnonymousApril 5, 2011 at 2:59 PM

    Hi! I do the same thing with sweet potatoes and yams. Sometimes I use the lemon infused olive oil from We Olive.... YUMMY!

    ReplyDelete
  2. ChrisApril 5, 2011 at 3:24 PM

    That's right you can use this approach to roast all kinds of veggies. I have done a mixture of root vegetables (like parsnips, turnips and rutabaga). And using an infused olive oil is a great addition.

    I also buy the lemon-infused olive oil from We Olive. Best to buy all your olive oil from a store like We Olive. Their bulk oils are fresh from local farms... and lemon and orange-infused oils are some of their bulk choices.

    ReplyDelete
  3. Nancy H.April 8, 2011 at 12:57 PM

    Our fave is "Sauteed Butternut Squash with Lemon, Almonds and Parsley"...saute diced squash in olive oil and some ghee (not as healthy, but lends a buttery flavor), with a sprinkling of sea salt and pepper. Once tender, toss with 1/4 cup chopped fresh parsley, 1/3 cup coarsely ground almonds, and 1.5 tsp grated lemon zest and serve....yum! Your recipe is less labor-intensive, but sounds just as good!

    ReplyDelete
  4. ChrisApril 8, 2011 at 1:07 PM

    That's me, Nancy. Gotta be simple. Thanks for the variation.

    Ghee is a class of clarified butter where all the milk solids and water have been removed making it translucent and golden with a higher smoke point.

    ReplyDelete