Squash brings a lot to the table, both in volume and nutrient content, and is a source of vitamin A, C, calcium, iron, and fiber.
In this recipe, I am showing you how to roast butternut squash. The same technique can be used for other types of squash.
Let’s go through the recipe. Start by setting the oven to 350 F or 175 C.
I like to season the squash before roasting for extra flavour. In a small bowl mince garlic and let sit for 10 minutes. Letting the garlic sit will activate its superpower allicin.
Wash squash and with a sturdy knife separate the long section of the squash from the seed section. Cut the seed part in half and scoop out the seeds. I often keep the seeds and roast them later. Continue cutting the squash into smaller pieces that are similar in size for even cooking time, leaving the skin on. Place the pieces on a baking tray skin side down.
Add herbs, salt, black pepper and avocado oil to the garlic and stir to combine with a fork. Brush on the herb and garlic mix on the flesh sides of the squash, don’t brush the skin.
Roast in the middle of the oven for 25-30 minutes or until the squash is soft and lightly roasted. Note that cooking time varies by oven and that convection ovens are faster.
The squash is now ready to serve as a side dish. If the squashed will be used to make a puree or soup let it cool to touch before removing the skin with a spoon or a paring knife.Print