I feel like I’m cheating you out of a post today because this recipe is so easy it’s hard to even call it a recipe. And I also feel like I’m cheating because I bought pre-cut (gasp!) butternut squash.
I know. I know. I know. But I was at Costco and I was walking through the refrigerated section and I saw it and then it was in my cart! I don’t know what happened; but let me tell you, pre-cut butternut squash just makes sense to me.
Roasting the squash in a drizzle of olive oil causes a caramelization and a slight sweetness to come out. It’s perfect and so easy and wonderful on its own.
I eat roasted vegetables almost every single day. Most times it’s sweet potatoes, or carrots, or brussels sprouts, but once fall comes around it is squash all the time. Within the last week, I made delicata squash cast iron skillet pizza (it was very similar to this and I used this method), roasted spaghetti squash with Italian chicken sausage and marinara sauce, and a roasted butternut squash quinoa salad that I will be sharing with you later this week!
All the squash. All the time.Print
- 4 cups chopped butternut squash
- Drizzle of olive oil
- Salt and pepper (omit pepper for AIP)
- Preheat oven to 400 degrees F.
- Toss butternut squash with olive oil in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast until the squash is tender and lightly browned, around 35 minutes.