Recipe :: Roasted Butternut Squash

This past week I had to confess to my husband: I’m having a love affair…with butternut squash. I fell in love with the slightly sweet and earthy flavor several years ago when the soup became a popular item on trendy, fusion menus. More recently, if offered, the roasted version has been a sure pick for me when selecting a side for an entree. And so, the time had come for me to try this at home, which I did this week with much success!

One of the more recent times I had roasted butternut squash out it had been paired with rosemary, a favorite herb, so when I scanned the internet looking for a recipe, that was a key ingredient I looked for. I didn’t find a recipe to use exactly, but I found some common themes that I could merge into something that worked for me.

1 large butternut squash
1.5 T olive oil
1/4 cup balsamic vinegar
2 t. crushed dried rosemary
salt & pepper to taste

Trim ends of squash and cut in half

To prepare the butternut squash, cut the two ends off and cut the squash down the middle. Scoop out the seeds; I used a knife and cut the seed pod out. Peel the squash with a vegetable peeler. (The peel comes off much easier than you might think.) Slice the squash, and then cut into about 1 inch cubes. (My large squash produced 6 cups of cubes.)

Cut butternut squash into 1 inch cubes

Whisk oil, vinegar and rosemary in a separate bowl before adding to squash and coating all pieces well.

Mix oil, vinegar and herb and coat cubes well

Pour one layer thick on a foil lined roasting pan. Roast for 20 minutes at 400. Using a spatula, turn cubed squash over and roast for another 20 minutes. Serves 6.

Roast for 20 minutes on 400, turn squash and roast another 20 minutes

Aside from the wonderful taste, butternut squash is very healthy. According to NutritianData, this recipe (1/6) has 103 calories, 3.6 fat grams, 3 grams of fiber, and 1.5 of protein. It also has all of your daily vitamin A and half of your vitamin C.

Try it and let me know how your family loves it!


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