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!