So, I’ve had this butternut squash just hanging out on the counter for awhile. I’ve really only made soup with butternut squash, so I was on the lookout for a new delicious recipe. Then it hit me….roast it. Duh. Here is a crazy easy recipe for roasted butternut squash.
1 butternut squash – peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste
1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
See how easy this is? Peel, chop, drizzle, cook, eat.
I was really happy with the way this turned out. Definitely a fun side. The squash was perfectly cooked. I think that butternut squash has a hint of sweetness. That sweet paired with the garlic and s&p is a winning combination. Flavorful but not overwhelming. I pan seared some chicken, butter, and Italian seasonings to have with the squash. Quick and easy for those rushed evenings.
Try it out!