Monday, February 11, 2013

Roasted Butternut Squash Recipe

It's cold and blistery outside, so stay inside with this easy and warm dish and some hot chocolate! Just peel, slice and dice, and toss and roast. 10 minutes prep time, 40-50 minutes total time. A great winter seasonal dish and or a side dish for just about any meal. Works well with other winter squash, like acorn or hubbard. 



Roasted Butternut Squash

(Serves 4)


-1 medium Butternut squash, about 2 lbs.
-2 medium sweet onions, cut in chunks. 
-2 tablespoons olive oil
-1/4 tsp black pepper
-salt
-2 teaspoons dried rubbed sage

1. Line a baking sheet or roasting pan with foil, lightly oil it with cooking oil. 

2. Heat your oven to 400° F.

3. Using a peeler, peel your squash. Then, half lengthwise  and take out all the seeds. Cut the squash halves into 1-2 inch cubes. 

4. Toss the squash and onion chunks in the olive oil and sage. 

5. Arrange on the prepared baking sheet, then top with black pepper and salt.

6. Roast, turning occasionally, for 30-40 minutes, or until browned and tender.

7. Eat immediately! 


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