I’m a little obsessed with this. I’m doing a Whole30 challenge…trying, anyway…and I eat this once a day for my carb serving for the day. It’s easy, delicious, packed with vitamins and the roasted squash is a key ingredient to my new favorite meatball recipe (coming soon!). Also, ready-to-cook cubed butternut squash is available everywhere with Thanksgiving coming. I get it at Trader Joe’s and Costco.
Roasted Butternut Squash
Cubed butternut squash — I buy mine at Trader Joe’s or Costco
3-4 Tbsp Olive oil, melted coconut oil or melted ghee
Salt and pepper
Optional: a sprinkle of cinnamon + ground cumin
Oil a foil-lined baking sheet, or other wide, shallow baking dish. Spread buttnernut squash across tray, toss with more oil to evenly coat (be generous, it makes it taste oh-so–delicious). Add salt and pepper to taste.
Roast in oven at 375F for 30-45 mins, stirring and flipping a few times so pieces cook evenly. You want the pieces on the the outside edges of your pan to caramelize. The squash cooks through earlier than 30 mins, but wait for the edges to get crispy and brown. My oven runs hot so I keep an eye on it. The caramelization is KEY! The squash loses its squashy taste and is very smooth, mellow and sweet.