HOW TO ROAST BUTTERNUT SQUASH
Diving into the basics of how you can easily and quickly prepare a roasted butternut squash for a great side dish, butternut squash soup or as a the center piece meal with some chickpeas and veggies. The pairing options are limitless with butternut squash. Let's dive right into what you will need to do to get started and end successfully!
INGREDIENTS:
Serving Size: 6
Time Duration: 45-60 min
Dairy-Free Plant Based, Soy, Vegan
Oven: 400F
3 Butternut Squash
Black Pepper
Coarse Sea Salt
Oregano
4 Tbsp Olive Oil
INSTRUCTIONS:
Start by cutting of the ends of your butternut squash and then take a scarp knife and split it down the middle. Once you do this grab a bowl and sit the butternut inside the bowl . Grab a kitchen spoon think like what you would use for your morning cereal or oatmeal:) Once you have your spoon your going to want to start by grabbing the butternut squash and holding it inside the bowl and begin scrapping all those seeds inside the bowl.
This way is personally my favorite way to do it so I make sure that I get all of the seeds out and I don’t drop it inside the kitchen trash. As an added plus you can repurpose these seeds and either dry them and eat them and season. Or you can do what I do replant them. After you have removed the majority of the seeds you're going to want to go to the kitchen sink and run some water over your butternut squash and still get the remaining string like squash guts out.
Get an oven safe baking pan out and spray it with some canola oil so that the skin won’t stick . Place all of your butternut squash on the baking pan and get a seperate bowl to combine your seasonings and oil. For this process I would advise for you to be cautious of adding to much salt and pepper. As you don’t know how strong in taste the butternut squash may have prior to cooking.
You can always add more later but if you put too much on from the beginning and overdue it can mess up your entire butternut squash. So what you can do is make sure you have plenty of granulated garlic , oregano and any other herb combination that you prefer such as adding in rosemary or thyme. Get a brush and begin coating the yellowish orange inside portion of the squash. Once everything is coated evenly place in the oven uncovered for 45-60 time can differ based on your oven and the thickness of the squash. You will know it’s cooked thoroughly when you can poke a fork all the way through .
Enjoy the roasted butternut squash on it’s own with maybe some plant based crumbles inside with other vegetables, as a side dish or you can use the roasted butternut squash in your soup. Whatever, you decide butternut squash is simple to make any day and you will reap it’s high antioxidant load. Did you know that researchers even recommend the vegetable as a natural remedy for oxidative stress. Not to mention it contains a massive amount of vitamin A, the source of the incredible antioxidants beta - carotene, which are linked to a reduction in inflammation and prevention of specific cancers.
Heres my go to sheet pans that I use to roast my veggies on : https://amzn.to/488J1Tp
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Health Credit: www.joshaxe.com/ Dr. Josh Axe
