Squash brings a lot to the table, both in volume and nutrient content. It 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.
- 1 garlic clove
- 1 butternut squash
- 1 tsp dried basil
- 1/2 tsp salt
- 6 turns freshly ground black pepper
- 2 tbsp avocado oil
- Set oven to 350 F or 175 C. Mince garlic in a small bowl, set aside.
- Rinse squash, and with a sturdy knife separate the long part from the seed section. Cut the seed section in half and scrape out the seeds (save them for roasting). Cut the squash into large chunks similar in size for even cooking time leaving the skin on.
- Place the squash chunks on a baking sheet skin side down.
- To the minced garlic add basil, salt, black pepper and avocado oil. Combine with a fork. Brush squash pieces on all sides except the skin.
- Roast for 30 minutes or until soft when pieced and lightly roasted.
- Squash is now ready to serve as a side dish. If using in a soup or puree, let cool to touch before removing the skin with a spoon or paring knife.
Serve the squash straight out of the oven as a healthy and tasty side dish, or remove the skin and use roasted squash in puree or Thai Butternut Squash Soup.
Keywords: how to cook squash, recipe with squash, how to eat more vegetables, fall recipes