Roasted Butternut Squash
I’ve seen plenty of recipes for roasting butternut squash. Most suggest that you should use butter and brown sugar, or a glaze of orange juice and maple syrup. And that’s fine. I’ve done something similar with acorn squash in the past, and it’s tasty. But for butternut squash, I actually prefer a more savory combination.
- 1 butternut squash, cut into cubes
- Olive oil
- Kosher salt
- Freshly ground pepper
- Dried sage
Preheat your oven to 400 degrees F.
In a zipper top bag, combine butternut cubes with 1/2 to 1 Tbsp olive oil (depending on the quantity of squash), salt, pepper and sage to taste. Seal and shake the bag to evenly distribute the oil and spices.
Spread the squash into a single layer on a baking sheet. Bake for 30-40 minutes or until the squash can be easily pierced with a fork.
“I don’t eat squash!” whined the Tiny Kitchen Assistant. “Can I have grapes instead? You know I don’t eat squash.”
On the flip side, I’ve given this recipe to a friend with kids of similar ages, and they have no problem with it as long as she goes easy on the freshly ground pepper. You just never know.
My little one may whine about it, but this is The Husband’s favorite vegetable. If I could make it every day through the winter, he wouldn’t complain. Other adults also seem to like it just fine.