Roasted Butternut Squash

With the official start of Fall only days away, I thought why not do a recipe post on one of my favorite squash vegetables: the “butternut” squash. If you haven’t already, you’ll start to see squash in abundance at the local supermarkets and even the farmer’s markets as they are now truly coming into their season!

Although I am featuring butternut squash today, I really love ALL winter squashes – from pumpkin and delicata to acorn and kabocha – these winter warriors are loaded with great nutrition, including vitamins A and C (which are both great for supporting the immune system, especially this time of year, when people often start getting sick).

Squash is super versatile, but my absolute favorite way of enjoying it is roasted. So simple and a perfect harmony of both sweet and savory flavors! Although squash is typically classified as a starchy veggie, it’s carb content is not even comparable to more complex starchy vegetables like white potatoes and even sweet potatoes. This makes squash easier on blood sugar and insulin levels; squashes also contain anti-inflammatory properties which make them a brilliant option for managing cholesterol, blood pressure, digestion, and skin disorders. Now that’s my kind of vegetable!

Roasted Butternut Squash

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings 4

Ingredients

  

• 1 butternut squash peeled, seeded and cut into 1-inch chunks (you can substitute with any winter squash if you prefer)
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
• 1/4 teaspoon sea salt
• Black pepper to taste

Instructions

 

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet lined with parchment paper.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Notes

LAZY COOK? If you are a lazy cook (like I am some days 🙂 you can skip peeling and cutting the squash into chunks. Instead, cut the squash in half lengthwise (scoop out the seeds - you can roast these another time...YUM!). Brush the cut side of the squash with olive oil and season with salt and pepper. Place the squash cut side down on the parchment paper and roast as recipe above suggests.