Tuesday, August 16, 2016

Oven Roasted Butternut Squash





One of the sweetest and most versatile of the winter squashes, Butternut Squash is a nutritional powerhouse. Loaded with vitamin A, it's also a good source of fibre, potassium and magnesium, and like most vegetables is fat, cholesterol and sodium-free. It's also easier to peel and prepare for cooking than other winter squashes, such as Acorn or Hubbard, which have a tougher skin and are best baked with the skin on. Deliciously versatile, Butternut Squash can be baked, roasted, stewed, puréed or mashed, but caramelization is the key to this recipe, producing an extraordinary depth of flavour for a simple and healthy side dish that pairs beautifully with grilled fish, poultry or as part of a vegetarian dinner.



Simple Oven Roasted Butternut Squash

Serves 4-6

1 butternut squash, peeled, seeded and cut into 1-inch cubes 

2 tbsp olive oil
1/8 tsp ground nutmeg
salt and ground black pepper to taste


Preheat oven to 400°F. Toss the butternut squash with olive oil in a large bowl and season with salt, black pepper and nutmeg. Arrange the coated squash on a foil lined baking sheet and roast for about 25 to 30 minutes, until the squash is tender and lightly browned, turning once.