Monday, December 9, 2013

Savory Roasted Butternut Squash

Last week I decided to make butternut squash for my toddler; it sounded like the perfect healthy finger food.  However, I found myself sneaking piece after piece with my adult fingers, and decided that it was definitely good enough for grown-ups too!

Savory Roasted Butternut Squash
Serves 4

1 Butternut Squash, about 1.5 pounds; peeled, seeded, and cut into 1" cubes (*see notes)
1 Tbsp Olive Oil
3/4 tsp Garlic Powder
3/4 tsp Onion Powder
1 tsp (or to taste) Kosher Salt
Optional: 1/2 tsp Cumin, 1/8 tsp Cayenne Pepper, 1/2 tbsp Chili Powder


1. Preheat the oven to 450 degrees and cover a baking pan with aluminum foil. Spray with cooking spray.

2.  In a medium bowl (or large freezer bag), combine the butternut squash, olive oil, and seasonings until the squash is evenly coated.  Spread it out in one layer on the baking pan.

3.  Roast at 450 degrees for twenty minutes, flip with squash with a spatula, and then roast for another 15-20 minutes, or until the squash has caramelized.

Serving Size:  1/4th of Roasted Squash
Calories: 91
Fat: 4
Carbs: 16
Protein: 2


*Unfortunately, it has been my experience that this does not reheat well, so I don't recommend making in bulk.

*How to Prepare Butternut Squash:

1.  First of all, use a very sharp heavy duty knife.  

2.  Cut off about half an inch of the top of the squash, and then half an inch off the bottom.

3.  Position the squash upright, and use a vegetable peeler to peel off the outer layer of skin.

4.  Keeping the squash upright, cut it down (vertically) into halves.

5.  Use a spoon to scoop out the guts. I have to put in some elbow grease to get it all.

6.  Cut the halves in half, and then start cubing a section at a time.  

7.  OR skip all these steps and buy a package of the pre-cubed butternut squash that most grocer's carry.  It saves you a TON of time, but it'll cost you about three times as much.  

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