Sometimes you just need a simple side dish or vegetable to go along with your meal. Nothing fancy or complicated or even seasoned all that much. This is a veggie that is a staple in our house, whether to eat on its own alongside chicken or steak, or to use in other recipes. Peeling and chopping the squash is the hardest part of this easy…
Basic Roasted Butternut Squash
Everyday on my Facebook page, I ask what people are making for dinner. Part of it is to have a community where people give each other ideas, and inspire me, as well. But part of it is also to make everyone feel better when we just aren’t in the mood, just haul out the leftovers, opt for takeout because, or whatever because, you know, we all have those days. Even food bloggers. And yet, when I’m telling what I am making, I always hesitate a bit before I type something like hot dogs or frozen veggies or scrambled eggs. I don’t know if it is because I am a food blogger, foodie, wannabe (but not quite there yet) health nut, but I don’t cut myself the slack that I think everyone deserves. We are all busy, right?
In fact, I was at the grocery store on Sunday and texted The Hubby to see if he preferred pasta or pizza, totally intending to get spaghetti squash or make zucchini noodles for myself, and pick up a box of whole wheat pasta or some whole wheat pizza dough for the guys – I wanted this to be a semi-healthy dinner), and I was going to pull some sauce out of the freezer. Well he tells me he is craving Alfredo. I said that I don’t know how to make it. Not that I couldn’t make it, but I didn’t want to have to research a recipe in the middle of Shop Rite, figure out how to lighten it up because I didn’t want something sooo heavy, then backtrack to get the rest of the ingredients in the aisles I already went through. I mean, I’ve made Pumpkin Cauli-Fredo, so I’m sure I could have made a healthier creamy sauce, but I didn’t think The Hubby really wanted pureed veggies as a sauce, and I have to cut him a break every once in awhile. Plus, I really just wanted to throw something together, not steam and sauté and puree and season. Or even really think. So I…
Bought a jar of alfredo sauce! *shudder* Albeit “light” alfredo sauce, because, again, I didn’t want a goopy calorie bomb. And I hate to admit it, but it wasn’t that bad! *shudder*
While we all know that homemade, real food is better for our bodies, sometimes even food bloggers and wannabe health nuts need a little help from the store. Especially when The Hubby throws a random craving at you at the last possible second. And you know what? It was probably better than ordering Fettuccine Alfredo from the pizza joint down the street. Plus, I was able to add some peas and carrots without protestations (from The Hubby, actually, not the three-year-old, who happily eats his peas and carrots).
The other thing I always hesitate to do is to just give you basic recipes. You know, the simple sides I cook all the time, because as much as I love Cauli-tots, I don’t have that kind of time everyday. But, you know, I take for granted that people either know how to make those things, or there are a million resources out there.
I also feel like those of you that have been reading along for awhile have come to expect something more. Well, there will be something more. I mean, you can eat this squash just as is, because simply roasting veggies caramelizes their natural sugars and just brings out all kinds of flavors. The Bug can just pop these babies like candy. I can, too!
But you can also toss it in to other recipes, like this quinoa dish. And, this is kind of self-serving, but I roasted one big butternut squash which it will end up on a couple of upcoming recipes – a beautiful appetizer and a fabulous salad. When I post those, it’ll just be easier to direct you all right back here instead of telling you over and over again how to roast cubes of butternut squash.
Plus, I just thought it looked pretty, and wanted to photography the orange, glistening jewels. See – win win win!!!
And for those of you that are new to my site, maybe you are one of the thousands and thousands of people who Google “roasted butternut squash”, and somehow you ended up here. There are magical mystery ways I can find out this kind of information. Welcome! Go browsing. I promise, I do more than just roast veggies.
Are you interested in seeing more “basics”, or only when I am going to be using it in another dish?
- One butternut squash, peeled, seeded, and cut into ½ inch cubes
- Olive oil
- Salt and pepper
- Preheat your oven to 400°F and lightly coat a baking sheet with olive oil by using a spritzer or pouring on a small amount (1/2-1 t) and spreading it in a thin layer.
- Place the squash cubes on the baking sheet and spritz or drizzle with another half to one tablespoon of olive oil (depending on the size of your squash – you want enough to lightly coat the cubes), sprinkle with kosher salt (about ½ t for every 2 cups of squash) and freshly ground pepper. Toss to coat and spread into a single layer.
- Roast for 15 minutes, then gently toss and again spread into a single layer.
- Roast for another 10-15 minutes, or until tender.
Want some fancier roasted veggies?
- Balsamic Roasted Vegetables
- Blue Cheese Roasted Cauliflower, Green Beans & Mushrooms
- Lemon Parmesan Roasted Broccoli
Plus a few from my friends…
- Roasted Green Beans with Pancetta, Red Onions, and Garlic from Creative Culinary
- Indian-Spiced Whole-Roasted Cauliflower from An Edible Mosaic
- Roasted Root Vegetable Salad with Goat Cheese from Love & Olive Oil