I bought Butternut Squash a few days ago and have been eying it up every time I open the fridge, getting ready for Thanksgiving. I crave veggies a lot and love the fall time for it’s variety. Although butternut squash is not low-carb, there are a lot of health benefits to Butternut Squash – it has more Vitamin A than pumpkin, it’s rich in the B-complex group of vitamins, low in calories and can be used for gluten-free dishes. Simple to make and good for ya!
- 20 ounces of butternut squash, cubed
- Rock salt (or kosher salt)
- Fresh ground pepper
- 2 tablespoons olive oil
Heat oven to 375 degrees. Cut the squash into 1/2-inch cubes. You can buy pre-packed, cubed butternut squash at Whole Foods as well. Place the squash in a large bowl. Drizzle olive oil on top of the squash and then season to your liking with salt and pepper so that they coat the squash. Spread the mixture on a baking sheet in one layer and roast for approximately 20 minutes or until lightly browned and cooked through. You can do a taste test to see if it’s to your liking. You will need to turn the squash in the baking sheet several times for even browning. Remove and cool to room temperature.
Add fresh sage on top before you are ready to serve for some fragrant flavor.