Roasted Butternut Squash

Roasted Butternut Squash

For day two of my “Thanksgiving side dish weekend”, I thought it very fitting to share with you one of my all-time favorite recipes.  The minute butternut squash comes into season in my area, I make this dish at least once a week.  I can munch on these crispy “french fry” like pieces all day long.  By nature, this squash does have a hint of sweetness, but I particularly love it more savory.  Most often I accompany this dish with sauteed greens as this combination brings out the flavor of both foods nicely.  And, for our Thanksgiving celebration, I will marry it with a multitude of yummy foods.  From turkey and dressing to green beans and brussels sprouts.  It is always a big hit when entertaining guests.

This winter squash is known for its high levels of Vitamin A and C, while supporting optimal health through beneficial antioxidants and anti-inflammatory properties.  It also works well to help regulate blood sugar levels.  I would recommend eating this highly beneficial squash as much as possible while they are in season.  I enjoy them roasted and or steamed.


Roasted Butternut Squash

1 medium butternut squash – peeled and cut into 1-inch cubes

1 large clove fresh garlic

1 tsp herbamare

1/2 tsp black pepper

1 1/2 tsp italian seasoning

1/4 cup extra virgin olive oil

pecorino cheese – grated

Preheat oven to 400.  Peel and cut the butternut squash into 1-inch cubes.  This process may take some elbow grease, but the more you do it, the quicker it becomes.  Place the cut squash into a large mixing bowl.  Add the remaining ingredients (except the cheese) and toss to coat evenly.  Spread the squash mixture on a baking sheet or in an ovensafe pan.  Roast for 30-40 minutes.  You may want to toss them one time half way through baking.  Grate cheese over the roasted squash and serve.  Enjoy!