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Then freeze on the baking sheet. OR use this recipe to food prep for your week ahead substitute butternut squash.
You can skip the oil and seasoning if you plan to make butternut squash.
Perfect roasted butternut squash. Roasted butternut squash is the PERFECT winter squash to serve alongside your very best cold-weather meals such as roasted turkey chicken or pork tenderloin with a big fall salad. OR use this recipe to food prep for your week ahead substitute butternut squash. Preheat the oven to 450F.
In a large mixing bowl toss the cubed squash in all the remaining ingredients until well coated. Spread the coated squash on a sheet pan in a single layer and bake for 2530 minutes stirring halfway through. Roasted butternut squash diced or mashed can be refrigerated in a sealed container for up to 3 days.
Or to freeze diced cooked butternut squash spread it out on a parchment-covered baking sheet in an even layer no overlapping. Then freeze on the baking sheet. Roasting butternut squash To roast butternut squash halves without peeling first halve your squash lengthwise and remove the seeds.
Rub a little olive oil over the squash and sprinkle with salt and pepper for seasoning. You can skip the oil and seasoning if you plan to make butternut squash. Perfectly roasted butternut squash thats tender caramelized and full of flavor.
Makes a great side dish and can be added to salads pasta soups and more. Roasted butternut squash is one. Peel and scoop the butternut before dicing into one-inch cubes.
Place the cut squash cubes in large bowl. Pour all the savory ingredients over the cubes. Toss well until fully coated.
Roast in pre-heated oven for 60-70 minutes or until very soft when you press on the top of the squash. Remove from oven and using a spatula flip the squash halves over and allow to cool a few. Oven roasted butternut squash is a tasty but healthy side dish.
It is the perfect holiday recipe that is very simple to make with easy clean up. Give it a t. Alternatively some squashes work well to do a cube method of roasting.
Grab a peeler and a butternut squash and peel the outer layer. Cut the squash in half scoop out the seeds and the cube it.