Wednesday, January 12, 2011

Roasted Butternut Squash

This was a really fun use of my Butternut Squash that I got this week at Abundant Harvest Organics, our local CSA. It made a great side dish and my daughter loved them- if you like Sweet Potato Fries, you will probably like these too! Sorry about the bad picture... don't let it stop you!

1-2 butternut squash
grape seed oil
sea salt

Alternative Spices:
cinnamon, ground ginger, and nutmeg

Preheat your oven to 425. Cut your squash in half (vertically & then horizontally) then peel the outside "skin" off with a paring knife and deseed the inside cavity. Then slice your squash in thin slices, put it in a bowl and drizzle grapeseed oil on top. Sprinkle with seasoning- either sea salt and pepper OR cinnamon, ginger, and nutmeg. Then spread them out on a roasting pan so that none of them are touching and bake for 35-45 minutes or until they begin to brown and edges are crisp. Let cool for a minute or two then begin snacking- YUM!

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