Hate vegetables? Roasting can change your relationship with them forever. No more mushy, grey, tasteless pile of have-to-eat-it-because-it’s-good-for-you.
There aren’t many vegetables that don’t taste fabulous roasted in some olive oil, garlic, and salt. Roasting vegetables brings out the sweetness and flavor of an otherwise blah vegetable.
Roasted Butternut Squash
Don’t like squash? This recipe is for you! You’ve never had squash like this before!
Author: Jennifer’s Kitchen
Ingredients
- 8 cups peeled and cubed butternut squash (1 large squash or 2 small ones)
- 2 tablespoons olive oil
- 2 teaspoons onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1/2 teaspoon paprika
- 1 teaspoon salt
Instructions
- Peel squash and remove seeds. Cut into 1 1/2” chunks and place in a large mixing bowl.
- Drizzle olive oil over squash and mix until all pieces are coated evenly.
- Stir in seasonings, taking care to mix well.
- Distribute single layer onto baking sheets. Bake at 400° for 35 minutes or until pieces are tender and lightly browned on edges. Baking time will vary depending on age of squash and size of squash pieces.
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I made these today, and WOW! are they good. It’s a regular on my menu from now on.
I’m glad you like it! Roasted squash is definitely a favorite at our house.
We made this for lunch today. I don’t care for squash very much, but I love it made this way!
I’m happy you found a way to enjoy squash. : )
Good stuff!
Thank you for the “how to guide” on peeling and cutting squash. I have used your method a couple of times in the last few weeks. It made cutting the squash much less dreadful
My family and I really enjoyed this recipe as well. Roasting veggies is a new thing for me…and I love it!
You’re very welcome, Becky. I’m glad it was useful. And happy to hear you’re enjoying roasted veggies.