Autumn is the perfect season begin eating “in-season.” There are so many nourishing vegetables to enjoy. They cook up beautifully as soups, into pies, cupcakes, and muffins. And on their own, with a little butter or olive oil, I feel like I’m eating dessert with the main course.
For a low-effort side dish, roast a butternut squash. If you haven’t roasted one before, here’s how. Note: if you are short on time, squashes take a little muscle and patience to cut in half (maybe it’s just me, but that is always my experience with squash). However, you can purchase butternut squash already cubed. This is an option, when roasting, cut the time you have the squash in the oven, and you are good to go.
If you decide to purchase a squash, then choose a heavy squash, for it’s size.
- Preheat oven to 375 degrees F.
- Using a large, sturdy knife, cut your butternut squash in half lengthwise.
- Scoop out the seeds and stringy bits from each half and discard (or save for roasting).
- Transfer the butternut squash, cut-side up into a sheet pan. (If using cubed, pour out on the sheet pan) and brush with olive oil or melted butter, coating the entire surface of the squash.
- Season with salt and pepper and coconut sugar (if desired).
- Roast in the oven for approximately 45 minutes, or until soft, and fork-tender. Roast for 25-30 minutes if using cubed squash.
- Remove from oven and allow to cool. Scoop flesh from the skin.
- Enjoy as a side, or use in soups and other recipes.
Interested in more ideas for Eating and living in Season this Fall? Click here to get my free Autumn Guide!
