Roasted Butternut Squash
Ingredients Used:
- Butternut Squash
- Olive Oil
Method:
- Preheat conventional oven to 400 degrees
- Scrub/Wash skin of uncut butternut squash
- Carefully cut the squash lengthwise (this is easier to do if the squash isn’t curved–be careful)
- With brush, very lightly brush olive oil on skin and flesh of squash
- Line baking sheet with foil, and place squash (flesh side down) on baking sheet
- Cook until squash caramelizes around edges and soft, but not mushy
- Depending on the size of the squash and desired consistency, this could take between 35-75 minutes (I cut mine unevenly, so the smaller side was done in 40 minutes, but the second side needed to cook for 60 minutes.
Good For Me?
Yes, butternut squash is a good source of Fiber, Vitamin A and Vitamin C which each carry health benefits!
Commentary
- Much sweeter than I thought it would be. Almost sweet like yams…not a big fan, but proud to have tried something new. I read a few posts and comments about how they really don’t have much flavor so was hoping for something that I could add seasoning to (as I prefer more savory veggies).
- For now, I’ve eaten a little bit of it and stored the rest in the fridge. Maybe this would be a good alternative to dessert or a fix if I am craving something sweet.
Anyone out there love butternut squash and have any recipes you think I should try?
Odds Against Me 
I’m not much of a fan of the sweet squashes or yams either (unfortunately). Have you tried spaghetti squash? Yum.
Actually I have not tried it. After my experience with butternut, I was a little nervous to try other squash. The sweet squash almost ruined it for me completely! LOL! I will have to see if I can find a spaghetti squash and give it a try! Do you have any favorite recipes you’d recommend?
Had to send you a quick message. I found spaghetti squash at Whole Foods this week! YAY! I had NO idea how to pick it or what to do with it, so this will be a fun little experiment! I looked up a recipe on Food Network and plan on having a little fun in the kitchen this weekend…Can’t wait! I’ll let you know how it goes! Thanks again for the tip!