Did you know that butternut squash is often recommended by dietitians as part of weight loss and cholesterol control plans? Butternut squash is a fantastic source of dietary fiber and phytonutrients and is a low-cal powerhouse with only 45 calories for every 100 grams. Butternut squash also packs in the fiber, vitamin C, vitamin A (a powerful antioxidant), calcium, and iron.
It’s fall and there’s nothing like the warming up the house with some healthy comfort food in the oven. Roasted butternut squash is a low-cost easy-to-cook dish that’s a party in your mouth. This recipe is so easy to make, only really needs a little salt and pepper, and is guaranteed to keep you coming back for more.
Ok, so if you haven’t tried it yet, butternut squash is a straight-up pain in the ass to peel. So, leave the peeler in the drawer and let’s move on to peeling plan B. Cut the squash in half and then stand both ends up, flat side down. With a knife simply cut off the skin, and don’t be afraid to lose an 1/8th of an inch of squash, there’s plenty to go around.
Alternatively, if you aren’t afraid of the microwave there is another method. Cut both ends off that bad-boy and pierce the squash just enough to break the surface in a dozen places with a fork. Next, microwave the squash for three minutes. When you take the squash out of the microwave the skin should peel off easily.
- 1 butternut squash
- 2 tablespoons of olive oil
- 2-3 cloves of garlic (Optional)
- Salt and pepper
- Preheat oven to 400 degrees F
- Peel squash, remove seeds and cut into 1-inch cubes
- Mince garlic
- Mix squash, salt/pepper, and garlic in a bowl. I like to put all the ingredients into a tupperware and give it a shake
- Place squash on baking sheet or pan
- Cook for 25-30 minutes until squash is soft and slightly browned
- Bon appetite!
Don’t want those seeds to go to waste? They are delicious roasted! Click here for an quick and easy seed roasting recipe.