Roasted Butternut Squash

Roasted Butternut Squash | The Gluten-Free Homemaker

“You should make this for Thanksgiving.  It tastes like Thanksgiving.”  That’s what one of my kids said when I served this for dinner last week.  And it is a simple, easy, flavorful, and healthy dish you can make for Thanksgiving.

I am not one to buy pre-cut fruits or vegetables, but with the fatigue I have experienced this fall, I have done it more than usual.  I have passed up squashes in the store because I didn’t have the energy to cut one.  I finally decided to buy a package of cut butternut squash.  Certainly pre-cut squash is better than none.

This is one of those non specific recipes that you can adjust to your taste.

Roasted Butternut Squash
Author: 
Recipe type: Side Dish
Serves: 8
 
Ingredients
  • 2 pounds cut butternut squash (about 1 inch cubes)
  • 3 Tablespoons olive oil
  • salt & pepper to taste
  • herbs to taste (I used sage & thyme)
Instructions
  1. Preheat oven to 400° F.
  2. Place the squash in a large bowl. Drizzle with olive oil and toss to coat.
  3. Sprinkle the squash with salt, pepper, and herbs and toss again.
  4. Put the squash on a baking sheet or pan and bake about 30 minutes until soft, stirring once or twice.

 




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Comments

  1. This looks good to eat, no matter how you cut it — and so easy! With the “easy” part factored in, I’d definitely consider this on a busy weeknight.

  2. I love butternut squash, just this way! Simple and tasty!

  3. We grow lots of butternut in our garden every year because they keep in storage so well. If you are lacking in energy or time, just split them in half and roast them in the shell. I then either scoop out the pulp to serve or cut the squash into serving size peices so everyone can scoop out their own. This saves me work and tastes about the same. It is especially good if you put it under the broiler for a few minutes to carmelize the sugars. Yum. Yours does look prettier though. :) Have a wonderful Thanksgiving.

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