Roasted Butternut Squash 

I bought my first butternut squash of the season. Last fall and winter I bought one at least every other week. I chop them up, roast them and eat it throughout the week. I got a little excited and bought the biggest one I could find…it’s been a week of butternut squash all day everrrry day, so I tried to get a little creative incorporating it into my meals.

Enjoyed it the first night with some Dijon crusted salmon and sautéed kale that I found at the farmers market over the weekend. The salmon was AMAZING, a must try recipe.

The second way I used it was sautéed with the leftover kale, a simply seasoned butter sauce put over some butternut squash ravioli. Butternut squash everyything, seems to be a one person trend over here.

I thought these noodles were so cute, I had to get them.

Topped it off with some fontina cheese…perfect for a mid-week meal.

Third and final way I used it is in my all time favorite salad. This salad is the reason I became so obsessed with butternut squash in the first place. I’ll be sure to share the details soon!
 I hope this post brings some inspiration to your meals!

Roasted Butternut Squash

Preheat oven 400 degrees F.

1 butternut squash peeled, and cut into 1 inch cubes
Olive oil

Line a baking sheet with foil. Peel, de-seed, and cut butternut squash into 1 inch squares. Put squash on pan and drizzle with olive oil, and season with salt and pepper to taste. Roast in the oven for about 25 minutes.

Enjoy as you wish!

Here’s a good step by step on prepping a butternut squash from the kitchn. I do it this way except I use a knife to peel the squash instead of a peeler.

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