Thursday, March 26, 2015

Tasty Thursday: Oven Roasted Butternut Squash

Hello again all! The weekend is almost here (thank goodness) and I am so ready for it! I wanted to share with you today a simple side dish recipe, oven roasted butternut squash. I was inspired to make this after having some at our friends Blake and Lindsey's house. I could not get over how delicious it was! I have never before tried to cook this squash any other way than a creamy butternut squash soup. Even though I LOVE butternut squash soup, I perfer it prepared like this! When this squash is roasted, you can really taste the butter and nut flavors, much more so than in a soup. It has a natural sweetness about itand caramelizes when roasted, making it the perfect side for fish or pork entrees especially. I pretty much cook all my vegetables this way now. They retain much more of their nutrients and develop a fabulous roasted taste. I hope you enjoy this dish!

Oven Roasted Butternut Squash



  •  1 butternut squash, cut into 1/2 inch cubes
  • 2 tablespoons of olive oil or grape seed oil
  • salt and pepper to taste


Preheat your oven to 425 degrees. Toss your cubed squash with the oil, salt, and pepper and arrange on a baking sheet. Bake for about 20- 30 minutes stirring halfway through, or until the squash is tender and slightly browned. Remove from the oven and carefully scoop onto a serving plate, the squash can easily stick to the baking sheet. Serve and enjoy!