I hope you have had a great start to your week! It’s always hard getting back into the swing of things, and sometimes too I wish I did not have to adult.
Good news is that I have a recipe for you that cuts down on your time in the kitchen. What we have here is roasted butternut squash! A friend of my parents had quite a few growing in their garden so my parents gave me a few to see what I would come up with.
This recipe is easy peasy. I do have a few more left so maybe next time I’ll see how I can infuse them with an everyday meal! All you will have to do is preheat your oven, cut your squash in half and season with salt, pepper, and olive oil. That’s so easy right?!! Your oven might cook a little differently so feel free to keep your squash in there a bit longer if your squash is not yet cooked and soft.
Once your squash has cooled off for a few minutes go ahead and taste it. You will need a generous amount of salt and pepper to really bring out the flavor of the squash so add more to your liking.
Go ahead and take it to the next step! Add some butter and some fresh herbs like sage, thyme or oregano.
Delish!
What is your favorite way to prepare butternut squash?
Comment below!
Ingredients
- 2 medium to large-sized butternut squash
- 4 tablespoons extra virgin olive oil
- ½ teaspoon salt (more if needed)
- ½ teaspoon pepper (more if needed)
- About ¼ cup of water
Instructions
- Preheat the oven to 375 degrees.
- Cut the squash in half and scoop out the guts and seeds with a spoon. Place squash into a baking dish and drizzle with 4 tablespoons olive oil, salt and pepper. Turn the squash flesh side down and pour about ¼ cup of water in the bottom of the pan.
- Bake in the oven uncovered for about 40-45 minutes, or until the squash is soft and can be pierced easily with a fork. Every so often you will want to check the squash to be sure the squash isn’t burning. The squash should be fully cooked and caramelized once the water has evaporated. Add more water as needed if squash seems to become dry.
- Once squash is fully cooked, remove from oven and allow it to cool for a few minutes. Scoop out the flesh of the squash with a spoon.
- Serve as is or mash roughly with a fork. Add more salt and pepper as needed.
Notes
Adapted from The Healthy Foodie
