Roasted Butternut Squash

Hellooooooo! It's been awhile, but I'm back! 

Today, I am sharing with you my recipe for roasted butternut squash I made a few weeks back. Without further ado, here we go! 

You will need: 

Sharp Knife & Potato Peeler

Large Pan With Sides

Parchment Paper Or Pan Lining Paper

Cutting Board

1 Butternut Squash

Italian Seasoning

Olive Oil

Salt & Pepper 

To get started, grab your cutting board, squash, knife, and peeler. Preheat your oven to 400 degrees. 

Depending on how your squash is shaped, you should cut straight down from where the squash meets the bulb. Take your peeler and peel each section, being careful to not completely slice a chunk of skin off your hands, like I did during this step. Peeling squash is no easy task, so be careful! 

Next, cut your squash in to about 1x1" pieces. Start by cutting your squash in half, then half again, and so forth until you get your squares. When you do the bulb, make sure you remove the seeds first, then chop into squares. 

After you've finished chopping, throw them onto your pan, like so!

Drizzle your squash with your olive oil. You want to just coat the squash, and not drench the squash. Otherwise, your squash will not brown up. 

 

Next, grab your Italian seasoning, and sprinkle it on over your squash. A nice sprinkling will do. Take the salt & pepper and also sprinkle just a little bit over the squash as well, but don't go overboard. The Italian seasoning is what you want to taste. Toss your squash around to make sure its all covered in seasonings, then stick the pan in the oven for 25 minutes. Stir about half way through. 

 Take the pan out of the oven. It should be starting to brown and a fork should slide easily in and out of the squash. Let it cool for a few minutes before serving. 

Wouldn't this be so delicious at Thanksgiving or Christmas dinner alongside a turkey? I think so. 

I hope you enjoy this quick and easy side dish!

-A