Roasted Butternut Squash

There’s really nothing better this time of year than roasted butternut squash.  Not only is it delicious on its own or as a side, it also has a plethora of uses.  Try adding it to your morning oatmeal (to die for), baking muffins, or even experimenting with some butternut squash chocolate chip cookies.  Endless possibilities.

It’s very simple!  Roasting vegetables is a pretty hands-off deal.  Once you’re prepped it and put it in the oven, you’re free to make the rest of your dinner!

Preheat your oven to 400F.  Chop your mammoth butternut squash long-ways.  Take a big spoon and get rid of all the seeds; toss them.

At this point, I like to drizzle a bit of honey or brown sugar on the flesh, as well as some salt and pepper.  You may add butter, as well. 

Place on a baking sheet, flesh facing up, in your oven.  Check back in 25 minutes.  Prick the orange flesh with your fork.  If it’s soft and you can “rake” it around with your fork, you’re ready!

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