Roasted Butternut Squash

I love Trader Joe’s! They have pre-packaged already chopped up squash, so all I had to do was add some olive oil, salt and pepper and throw it in the oven. Voila!

1 butternut squash
extra virgin olive oil, for drizzling
freshly ground black pepper
2 teaspoons finely chopped fresh herbs like thyme, rosemary, or sage, (optional)
honey or maple syrup, for drizzling (optional)

Preheat the oven to 425°F.
Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove and discard the squash’s skin.

Cut the squash in half down the middle. Remove and discard the seeds.

Slice the flesh into 1/4-inch dice and place on a baking sheet lined with foil.

Liberally drizzle with olive oil and season with salt. If desired, sprinkle with the herbs and drizzle with the honey or syrup. Toss to combine.

Roast for about 15-20 minutes.

We had this with fish and a fruit salad.

Did I change anything? I didn’t add any of the optional ingredients. We just had it with olive oil, salt and pepper.

What did the family think? Hubby and I really liked it. Our oldest liked the pieces that hadn’t gotten too mushy. (Some of the pieces were smaller than others, thus they cooked faster.) Our youngest had a bite or two.


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Filed under Side Dish, Six Ingredients or Less, Vegetarian

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