Roasted Butternut Squash

Squash brings a lot to the table, both in volume and nutrient content, and is a source of vitamin A, C, calcium, iron, and fiber.

In this recipe, I am showing you how to roast butternut squash. The same technique can be used for other types of squash.

Let’s go through the recipe. Start by setting the oven to 350 F or 175 C.

I like to season the squash before roasting for extra flavour. In a small bowl mince garlic and let sit for 10 minutes. Letting the garlic sit will activate its superpower allicin.

Wash squash and with a sturdy knife separate the long section of the squash from the seed section. Cut the seed part in half and scoop out the seeds. I often keep the seeds and roast them later. Continue cutting the squash into smaller pieces that are similar in size for even cooking time, leaving the skin on. Place the pieces on a baking tray skin side down.

Add herbs, salt, black pepper and avocado oil to the garlic and stir to combine with a fork. Brush on the herb and garlic mix on the flesh sides of the squash, don’t brush the skin.

Roast in the middle of the oven for 25-30 minutes or until the squash is soft and lightly roasted. Note that cooking time varies by oven and that convection ovens are faster.

The squash is now ready to serve as a side dish. If the squashed will be used to make a puree or soup let it cool to touch before removing the skin with a spoon or a paring knife.

Roasted Butternut Squash

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• Author: Annika Ek
• Total Time: 45 minutes
• Yield: 4 cups 1x

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Description

Squash brings a lot to the table, both in volume and nutrient content. It is a source of vitamin A, C, calcium, iron, and fiber.

In this recipe, I am showing you how to roast butternut squash. The same technique can be used for other types of squash.

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Ingredients

Scale 1x2x3x

• 1 garlic clove
• 1 butternut squash
• 1 tsp dried basil
• 1/2 tsp salt
• 6 turns freshly ground black pepper
• 2 tbsp avocado oil

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Instructions

1. Set oven to 350 F or 175 C. Mince garlic in a small bowl, set aside.
2. Rinse squash, and with a sturdy knife separate the long part from the seed section. Cut the seed section in half and scrape out the seeds (save them for roasting). Cut the squash into large chunks similar in size for even cooking time leaving the skin on.
3. Place the squash chunks on a baking sheet skin side down.
4. To the minced garlic add basil, salt, black pepper and avocado oil. Combine with a fork. Brush squash pieces on all sides except the skin.
5. Roast for 30 minutes or until soft when pieced and lightly roasted.
6. Squash is now ready to serve as a side dish. If using in a soup or puree, let cool to touch before removing the skin with a spoon or paring knife.

Notes

Serve the squash straight out of the oven as a healthy and tasty side dish, or remove the skin and use roasted squash in puree or Thai Butternut Squash Soup.

• Prep Time: 15
• Cook Time: 30
• Category: vegetable
• Method: roasting
• Cuisine: healthy

Keywords: how to cook squash, recipe with squash, how to eat more vegetables, fall recipes