Description
Delicious and healthy roasted butternut squash that brings out its natural sweetness, perfect as a side dish or salad topping.
Ingredients
- 2 pounds butternut squash (cut in ½ inch slices or into ¾ inch dice)
- 1½ tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 2 sprigs of rosemary
- 5 leaves of sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 sprig of rosemary
- ¼ teaspoon grated nutmeg (optional)
- ½ teaspoon ground ginger (optional)
- 1 pinch cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by cutting it into slices or cubes as preferred.
- In a large bowl, combine the butternut squash, 1½ tablespoons of olive oil, minced garlic, rosemary, sage, salt, and pepper. Mix well to coat the squash evenly.
- Spread the seasoned butternut squash on a baking sheet in a single layer.
- Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Toss halfway through for even cooking.
- For the sweet version, combine 1½ tablespoons of olive oil, maple syrup, cinnamon, salt, rosemary, nutmeg, ginger, and cayenne in a bowl. Toss the yam pieces in this mixture.
- Roast as directed above until golden and tender.
Notes
Microwave the squash for a minute or two for easier peeling. Ensure uniform size for even cooking. Adjust spices based on taste.