Roasted Butternut Squash

Roasted Butternut Squash

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 butternut squash, peeled, cored and cut into chunks
  • 2 Tbsps olive oil
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1 tsp cane sugar
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper

Directions

Preheat oven to 425ºF/220ºC. Place the squash pieces into a bowl. Drizzle with olive oil. Sprinkle the spices over the squash. Toss the squash pieces to even cover the pieces with oil and spices. Lay out onto a parchment paper-lined cookie sheet in a single layer. Place in oven for 10 minutes. Take out of oven, flip the pieces and place back in the oven for another 10 minutes. Remove from the oven and serve.

And now for the details…

Always wanted to try making butternut squash, but not sure what to do with it? There are a number different options for butternut squash, you can mash it, turn it into soup, stuff it into ravioli… but one of my favourite ways to eat this squash is just by simply oven roasting it with some spices.

I haven’t had butternut squash in the house for quite awhile… the last time I made it, I dropped one of the raw pieces on the ground before they made it into the oven. And our dog swooped in and grabbed it, and ran off. Pretty normal for him, he loves vegetables (kale stalks are his favourite). But he also normally CHEWS before he swallows. Not so this time. Which resulted in a a sleepover for him at the animal hospital, and a very expensive vet bill for us… Thankfully, everyone’s okay, and needless to say, I was extremely careful to make sure none of the pieces fell on the floor this time.

Preheat your oven to 425ºF/220ºC.

We start by cutting the squash in half and scooping the seeds and guts out. Next, peel the skin off the squash. I find it is easier to do this by cutting the squash into quarters. If you find it really difficult, you can throw the squash pieces into the microwave for a minute or two to start the cooking process, which will really soften the flesh and make it easier to peel the skin off. Oh man… I just spent the day binge watching Criminal Minds, and that last sentence creeped me out a little bit…

Once the squash is peeled, cut it into cubes, about 1″ in size. Place those cubes in a medium sized mixing bowl. Drizzle with the olive oil. Then sprinkle the squash pieces with the spices, salt, and sugar. Mix well until the pieces have been thoroughly coated with oil and spices.

Next, lay parchment paper down on a large cookie sheet. Then lay the squash pieces in a single layer on the sheet. Place the squash in the oven for 10 minutes.

Take the squash out of the oven and turn the pieces over, then place back in the oven for another 10 minutes, or until the squash is tender and has caramelized/browned slightly.

Remove from the oven and serve immediately.

Happy eating.

2 thoughts on “Roasted Butternut Squash

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