The aroma of fresh cut raw butternut squash in season is so bright, refreshing, and inviting. And the color is so autumn! When vegetables are at their peak like this, in my opinion they are best left raw or simply roasted. The simpler the presentation, the better.

I will jazz up the leftovers. 🙂

Roasted Butternut Squash

Peel and dice butternut squash, keeping the pieces as uniform in size as possible to ensure even cooking. Discard seeds. If you do this in advance, you can cover pieces with water and refrigerate them. Doing your prep work in advance saves time on a busy week night.

If your squash has been soaking, drain and dry it with a clean towel or paper towels. Toss pieces in oil, salt, pepper, and thyme, until coated, and spread them over a parchment-lined cookie sheet.

Bake on 400º for about 2o minutes, or until squash is fork-tender.

I like to give the squash about a 5-10 minute head start, then sprinkle diced onion over the top. Continue roasting.

To accommodate all taste buds in my home, I sprinkle red onion over only half of the squash, leaving the other half “uncontaminated”.

Roasted Butternut Squash

Preheat oven to 400º

Ingredients

• 1 whole fresh butternut squash
• 2 T coconut oil (or another cooking oil, if preferred)
• thyme, to taste – or sage (sage is especially delicious with butternut squash)
• salt and pepper, to taste
• optional: 1/2 c diced red onion, tossed in a few drops of oil

Method

Peel and dice butternut squash, keeping the pieces as uniform in size as possible to ensure even cooking. Discard seeds.

Toss pieces in oil, salt, pepper, and thyme, until coated, and spread them over a parchment-lined cookie sheet.

Bake on 400º for about 2o minutes, or until squash is fork-tender. I like to give the squash about a 5-10 minute head start, then sprinkle diced onion over the top. Continue roasting.

Serve any way you like!

Enjoy!

If you like this, please Pin, Share, and Like

[pinterest]

[fblike]

[tweet]