Roasted Butternut Squash
Serves 8
10 mins prep
45 mins cook
55 mins total
You really can’t beat my caramelized Roasted Butternut Squash. I love scooping it right onto a plate as a side, but I’ve definitely caught myself eating it straight with a spoon. I roast it in the oven with just oil, seasonings, and coconut sugar, and it’s ready in under an hour.
0 servings
Optional toppings:
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Preheat the oven to 400 F/ 205 C
Cut the ends off of the squash and then cut in half length wise.
Scoop out the seeds.
Brush with oil or butter. Add any additional toppings now or waiting until the last 10 minutes of roasting. If using nuts, add them at the end or after it’s done baking.
Place on a parchment lined baking sheet cut side down.
Bake for 45-50 minutes until soft to the touch. If using toppings, you can also add them about 10 minutes before it is done. Mix them all in a bowl with a little more oil or butter, or if using maple you don’t need to add extra oil/butter. Turn halves over and brush with the mixture. Continue to roast cut side up.
Allow to cool and use with your favorite recipes or enjoy as is!