The weather is finally cooling down! That means fall is here, apples and pumpkins. Butternut squash is another fall favorite that usually gets lost between everything else.
Butternut squash could be counted as an essential to fall cooking too. You can make soups, stir-fries, bread, and whole different dishes with this fruit.
How would I prepare the squash?
I like to peel the whole squash with a vegetable peeler. Then, I cut it in half (short side) and then cut it again. Once I cut it, I use a spoon to dig the seeds out. After that, I usually cut it lengthways and then cube it. But whatever way works for you is good. Just try and keep them to similar sizes.
Here’s the recipe for the perfect roasted butternut squash:
Ingredients:
- 1 butternut squash, cubed and peeled
- ½ tsp pepper
- 1 ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Avocado oil (or any oil you like to roast things with)
- 1 tsp of 21 seasoning from Trader joes ( optional)
Instructions:
Preheat oven to 400 degrees
Put your cubed and peeled on a baking sheet.
Drizzle with oil and add all of the seasonings. Give a stir so everything is coated well.
Cover in tin foil, put the pan in the preheated oven, and cook for 15 minutes. Take the foil off of the pan and cook another 5-10 minutes, or until soft.
That’s all! Now you have some perfectly roasted butternut squash, enjoy!
Notes:
This is the 21 seasoning I use from Trader Joe’s. It’s so good and adds a ton of flavor!
~Becky 🙂
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