The Best Way to Roast Butternut Squash

Learn the best way to roast butternut squash and you can enjoy a healthy, delicious side all fall and winter long.

Often the simplest recipes are the best. Roasted butternut squash is an example.  I typically peel & dice the top, skinny half of my butternut squash. But the rounder bottom half is full of seeds and not worth the trouble to de-seed, peel and chop this part of the squash. Instead, I save the bottom half and cut into 2 pieces, scoop out the seeds and roast! Here's my recipe, below (naturally Paleo & Gluten Free):

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Super Simple Butternut Squash

Ingredients

• 2 butternut squash, top half removed

Instructions

• Preheat oven to 425ºF.
• Rub the squash flesh with 1-2tsp fat of choice: olive oil, coconut oil or butter (toasted sesame oil is also nice!)
•  Sprinkle w/ salt & pepper.
• Bake ~40 min or until squash is tender and pierces easily with a fork.

Notes

*You may also cut the top part of the squash into half lengthwise and roast along with the bottoms, it will take a bit longer but works beautifully and avoids the need for peeling the squash at all.

Also included in the picture is another simple but tasty veggie dish: sautéed radishes.

What is your favorite way to prepare butternut squash? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.