One cup of butternut squash provides almost four times your vitamin A needs for the day, and provides more potassium than a banana, and is also a good source of vitamin C, manganese, fiber, and antioxidants.
This recipe makes a nice side dish for lean protein. You can also try it on a bed of greens for a hearty salad, or add it to soups. Eat it in place of baked sweet potatoes, roasted pumpkin, or any starchy vegetable.
I learned that you cut this squash by cutting off the stem and the base. You can stand it on its ends and peel it with a knife, or if you’re worried about it slipping, a vegetable peeler is always a safe bet. After cutting in half lengthwise, scoop out the seeds and fibrous flesh out of the middle before roasting.
- 1 medium butternut squash, peeled, seeds removed, cut into 1½-inch pieces (about 2 lbs.)
- 4 tsp. olive oil
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 2 Tbsp. finely chopped thyme
- Preheat oven to 450° F.
- Place squash in large oven-proof roasting pan (or baking sheet).
- Drizzle with oil. Season with salt, pepper, and thyme; mix well. Spread squash in a single layer in pan.
- Bake, turning twice, for 40 to 45 minutes, or until brown and tender-crisp.