Roasted Butternut Squash
Roasted butternut squash is a comforting and savory compliment to your next meal. This lightly spiced and oven-roasted squash makes for a healthy side dish and is perfect for a Fall or Winter meal.
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp nutmeg
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat your oven to 425 degrees.
- Peel and half the squash. Scoop out all the seeds and dice the squash into 1-inch chunks.
- Prepare a baking sheet with a silicone mat. Add the squash, oil, and spices to a mixing bowl and toss to coat the squash evenly.
- Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
- Let the squash cool for a few minutes and serve immediately or add it to your favorite salad, soup, or in a veggie quesadilla.
Notes
- Fresh squash freezes well for a couple of months and can be roasted from frozen.
- You can freeze the roasted squash but once thawed, it will be fairly soft. I recommend using it in a soup or ravioli if thawing roasted squash.
- Adjust the spices to taste if needed.