Need a change from roasted potatoes? Did you know that butternut squash has more potassium than a banana? Not to mention the other health benefits. Some of which include a heaping supply of fiber, Vitamin A, and other key nutrients. Try this roasted butternut squash for a nice change up in your dinner routine.
I’ve been making butternut squash soup for years. Whenever I buy butternut squash, my intentions are always soup. Then it sits on my counter, for sometimes weeks on end, until I’m ready to make it. Luckily squash keeps for a while!
For some reason, it never occurred to me to try something new with this amazing vegetable. Until recently, that is. Most veggies are so versatile, it’s truly a shame to stick to the same recipe all the time. This roasted butternut squash, although is not exactly genius, it is super delicious! Plus if you like roasted potatoes, it’s a nice way to mix things up a bit and get other beneficial vitamins and nutrients into yourself and your family.
Now, if you’re looking for a truly creative way to use butternut squash, I urge you to try my dairy free butternut squash mac & cheese. This dish is such a hit with both adults and children. My nieces and nephews say it tastes JUST like the real thing. I’ve been asked to make it again and again.
Want more roasted veggie recipes?
- 1 small butternut squash peeled & cut into cubes or wedges
- 1 tsp avocado oil or preferred cooking oil
- 1/2 tsp sea salt or to taste
- 1/4 tsp dried rosemary
- 1/2 tsp nutmeg
- Preheat your oven to 450 degrees F and line a large baking tray with parchment paper.
- Toss your squash with the oil, salt and nutmeg, and evenly spread onto your baking tray.
- Bake for 20 minutes, or until fork tender and edges are lightly golden brown.
- Serve and enjoy!