I just really think life would be better if there was a butternut squash emoji. It would signify rich, creamy, melt-in-your-mouth and wrap you in the abundance of harvest. This is such a quick and easy way to enjoy one of my favorite foods. Super Big Hint: Your children will love these and you can feel good about giving them something so chock full of good and healthy. Hit your local farmer’s market for a basket full of these beauties.
Servings | Prep Time |
6 | 45minutes |
Servings | Prep Time |
6 | 45minutes |
Ingredients
- 1 Butternut squash large – find one with a long neck
- olive oil enough to generously coat
- salt to taste
- salt to taste
- Cumin you don’t need a lot of this spice for it come through…
- Garlic I think the more the merrier!
- Paprika not too much, unless you like more heat, then mix in some hot with the sweet variety
Servings:
Ingredients
Servings:
|
Instructions
- Preheat oven to 450 degrees F.
- Peel and seed squash and cut into slices.
- Toss squash in olive oil.
- Season with salt and pepper.
- Spread on sheet tray, making sure each piece lay flat.
- Sprinkle on a bit of each spice, but not too much, you do not want to overwhelm the delicate squash flavor.
- Roast for about 25-30 minutes, turning over halfway through baking.
- Sprinkle with sea salt after baking and serve!
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