Savory Roasted Butternut Squash
This Savory Roasted Butternut Squash is a wonderful seasonal vegetable to keep on-hand for meals throughout the week. It's easy to cook in advance as part of your meal-prep routine, is a great addition to salads, omelets, and most fall meals.
Ingredients
- 1 Butternut squash, cubed (medium size)
- 1 Tbsp Avocado oil (more or less depending on the size of the butternut squash; it should be enough to lightly coat squash
- 1-2 tsp Garlic powder (to taste)
- 1-2 tsp Paprika (to taste)
- 1-2 tsp Fresh or dried oregano (to taste)
- Salt & pepper, to taste (to taste)
- Dash Cayenne
- Fresh sage (optional)
Instructions
- Preheat oven to 400°F - 425°F, and line a stainless steel baking sheet with parchment paper.
- Wash, peel, and cube the butternut squash. I prefer to use a vegetable peeler to peel the squash, rather than a knife. I find it to be easier less wasteful. If you are using fresh herbs, wash and chop them.
- Place the cubed squash into a large bowl or gallon-sized Ziploc bag. Sprinkle the garlic powder, paprika, and salt & pepper into the bowl or bag, dusting the squash. I don't usually measure the spices, but you could start with 1-2 teaspoons of each and add more, if needed. Add dried or fresh herbs. Toss in the bowl to coat or close the Ziploc bag and shake vigorously until fully coated.
- Transfer the squash onto the parchment-lined baking sheet and spread evenly. Bake for 45 minutes - 1 hour, until lightly browned and cooked through.
- Serve as a side dish with meals, on salads, or in omelets. Store leftovers in a glass container in the refrigerator and add to meals throughout the week.
Video
Notes
For added flavor, you can chop a red onion and roast it in the pan along with the butternut squash.