Butternut squash often makes an appearance along side our holiday favorites, and it’s usually mashed with plenty of butter, cinnamon, and sometimes cream. But, have you tried it simply roasted? The outside of the squash caramelizes, and the flavor develops into a sweet medley that just screams Autumn and Thanksgiving. This is a great, simple way to enjoy a dairy-free version of butternut. Give it a try in my Farro with Roasted Butternut, Kale & Cranberries or this amazing salad I found, courtesy of Pinterest.
Roasted Butternut Squash
makes 6 servings
1 butternut squash, peeled, seeded, and diced into 1 inch cubes (about 3 lbs squash)
2 tablespoons olive oil, (coconut oil could also be used here)
salt & pepper to taste
Preheat oven to 400°F. Line a baking dish or baking sheet with foil, and add your squash and oil. Toss squash and oil together, season, and bake for about 30 minutes. Check the squash every few minutes and turn a few times to roast evenly, until the squash is tender and golden.
If you’d like you can toss the hot squash with a drizzle or two of maple syrup or honey.