You are going to love the natural sweetness from roasted squash. A healthier way yet, so flavorful. Enjoy!
With everyone’s busy schedules, we need to make things convenient when making dinner during the week. So, when I find veggies already cup up in the market, I’m happy to grab them and be able to save steps when making dinner for the family. Most markets carry cut up squash in the produce section. If you can’t find this you can use frozen squash. It’s all good. Enjoy for a busy weeknight side dish or nice enough to serve for company.
Simple Roasted Butternut Squash
Yields 4 side dishes
Nutrition: calories 71.6, fat 3.6 g, carbs 11 g, fiber 3.2 g, protein .9 g
- 1 cut up butternut squash cubed. This should be around 2 – 3 cups
- 1 1/2 tbs olive or coconut oil
- Kosher or sea salt
- ground pepper
- 1/2 tsp ground cinnamon, optional
- Fresh basil or parsley for garnish, optional
- In a large bowl, place your squash and toss with the olive oil. Add the rest of the ingredients and toss again until all is coated.
- Have a cookie sheet lined with non stick aluminum foil and mist with cooking spray. Place the squash in the pan and make sure all is in a single layer.
- Bake at 400 degrees for about 25-30 minutes until the squash is soft on the inside and crispy on the outside.