![]() ![]() Roast until browned and tender, about 30 minutes at 425☏, gently stirring midway through baking. I sometimes use my hands just to ensure everything is well-coated.Īrrange them in a single layer on a parchment-lined baking sheet. Toss the squash cubes with oil and spices. The detailed instructions for making this recipe are included in the recipe card below. I toss the cubes with olive oil and seasonings, then roast them in a hot oven until beautifully crispy. Roasting butternut squash is so easy! I use pre-cut squash cubes that are available at Whole Foods and at my local supermarket. Make sure they are fresh! A stale spice can easily ruin a dish. Kosher salt: If using fine salt instead, you might want to reduce the amount you use. If you'd rather use an oil with a higher smoke point, you could try avocado oil, or - better yet - melted butter or ghee, which are more flavorful. I believe most supermarkets offer it too. Here's an overview of what you'll need:Ĭubed butternut squash: I make life easy for myself and buy it already cubed from Whole Foods. The exact measurements are listed in the recipe card below. You'll only need a few simple ingredients to make roasted butternut squash. It's the best kind of comfort food - homemade, delicious, and truly easy to make. ![]() This is one of my favorite side dishes to make this time of year ( mashed butternut squash is another good one). When baked in olive oil it's just wonderful - crispy and caramelized on the outside, soft and creamy on the inside. It's easy to make this 40-minute recipe when you use pre-cubed squash, which is widely available in supermarkets.īutternut squash is the perfect alternative to potatoes or sweet potatoes. Roasted butternut squash - crispy and caramelized on the outside, soft and buttery on the inside - is the perfect alternative to potatoes.
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