This is a basic, simple recipe for Roasted Butternut Squash. If you want to enliven it up a bit, try adding a little maple syrup and apple cider vinegar to the squash before roasting!
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Roasted Butternut Squash
1 butternut squash – washed and peeled.
1 tbsp. extra-virgin olive oil
1 tsp. kosher salt
½ tsp. chopped garlic
Preparation
Cut the long neck of squash into circles. Remove the seeds from the bulbous part and cut it into wedges.
Combine squash, garlic, salt and extra-virgin olive oil in a bowl.
Lay out on a cookie sheet, lined with parchment paper, in one even layer. Roast at 450 degrees for approximately 15 minutes, turning over halfway through, to prevent burning.
Cook until lightly colored and tender.
- 1 butternut squash – washed and peeled.
- 1 tbsp. extra-virgin olive oil
- 1 tsp. kosher salt
- ½ tsp. chopped garlic
- Cut the long neck of squash into circles. Remove the seeds from the bulbous part and cut it into wedges.
- Combine squash, garlic, salt and extra-virgin olive oil in a bowl.
- Lay out on a cookie sheet, lined with parchment paper, in one even layer. Roast at 450 degrees for approximately 15 minutes, turning over halfway through, to prevent burning.
- Cook until lightly colored and tender.
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