I have been eating loads of winter squash this year. I just can’t get enough!
Sonny and I discovered our love for butternut squash about 5 years ago. We used to cut it in half, bake it, scoop it out of the skin, and mix it with butter and brown sugar. Tasty, but not necessarily the healthiest way to eat it.
Now, my favorite way to eat butternut squash is roasted. I also enjoy it as part of a dish, for example these butternut squash black bean burritos from Oh She Glows. I made them last week and they are sooo good.
Tonight we made a simple dinner that included roasted butternut squash. Roasting vegetables is so easy, and they are so delicious. I swear, the butternut squash tastes more like dessert!
Here is my roasting method:
1. Peel squash with a potato peeler.
2. Cut the squash in small cubes.
3. Put in a bowl and drizzle some olive oil (about a tablespoon… I don’t measure) and add salt and pepper (to taste… I also don’t measure this). Then mix so all pieces are coated.
4. Spread squash onto a cookie sheet. I usually line the cookie sheet with tin foil so that I don’t have to wash the it. #lazy
(squash + beets)
5. Roast at 400 degrees for 40 minutes or until the squash is tender. Usually I turn the veggies after 20 minutes.
6. Enjoy as a side dish!
Tonight I also roasted beets. I hate canned beets. Seriously, yuck! But roasted beets are delicious. I use the same method for preparing the beets as I used for the squash. We had tempeh, steamed kale and garlic bread too.
Yes, we made lots of food! Although I actually couldn’t finish all of this. I usually make extra food for dinner so I can bring it to work for lunch the next day. I bring lunch to work almost everyday. It’s so much cheaper than eating out, and healthier too. And tastes better!
Are you loving winter squash as much as I am right now? What is your favorite way to prepare it?