Monday, April 4, 2011

Roasted Butternut Squash Recipe

Butternut squash is my favorite squash. The sweet, buttery flavor of this wonderful vegetable could turn a veggie avoider into a veggie lover. You get a healthy dose of phytonutrients from this relative of the pumpkin, such as vitamin A, C, potassium, magnesium, iron, folate, B vitamins, folate, omega-3 fatty acids and fiber.

This hefty vegetable can be a chore to cut. Here is a great post on how to peel and cut a butternut squash.

Roasted Butternut Squash
From Chris Pedersen
Yield 4 servings

Category Side Dish
Cuisine Healthy, Vegan

1 small butternut squash
2 tsp spice mixture (basil, oregano, salt, pepper, etc.)
1 Tbsp olive oil

Seared Ahi Tuna, Beet Salad &
Roasted Butternut Squash
1. Preheat oven to 325 degrees.
2. Skin squash, discard seeds and cut into 1/2 inch cubes.
3. Put spices and squash into Ziploc bag, seal and shake to coat squash.
4. Pour oil into bag and shake to distribute oil.
5. Spread squash onto cooking sheet and bake for 15 minutes.

Enjoy this easy and delicious recipe for butternut squash. What's your favorite squash?