Saturday, November 8, 2014

Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash, sublime!

Ever since I first made this recipe last month, we have had Roasted Butternut Squash about three times already. It is that good and healthy too! There are many recipes out there for Butternut Squash, but I was looking for a recipe with not too many ingredients. Many people like to add maple syrup, brown sugar, cinnamon and other spices but I wanted to highlight the natural sweetness of this squash. Here is the recipe I used.

Butternut Squash

2 tablespoons Extra Virgin Olive Oil

Kosher Salt

Cracked Black Pepper

Out of the oven and about to flip them and put them back in for 15 more minutes

Preheat oven to 425 degrees.

Line a sheet pan with aluminum foil or parchment paper.

Cut Butternut Squash in cube size pieces (approximately 3/4 inch size cubes).

Spread cubes out over lined sheet pan but not on top of each other for even roasting.

Using a pastry brush add olive oil.

Roasted Butternut Squash
Sprinkle both sides with kosher salt and cracked black pepper.

Roast for 15 minutes and then flip and cook for additional 15 minutes.

When done, let rest for 3-4 minutes before serving.

Butternut Squash recipe from April McKinney:

-Allen/Two Frys

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