......and made Roasted Butternut Squash with it. Butternut squash has a flavor similar to pumpkin, has a yellow-orange skin and orange flesh inside. To make it though, I took the lazy way out, and purchased my squash already peeled and seeded, so all I had to do was cut it to prepare it. Butternut squash is a good source of fiber, vitamins A, C and E, magnesium and potassium. What that means is, it's good for you.
To have it as a side dish, I had to make it so my family would eat it, so I decided to make a sweet version of it. I have served it before, roasted with other vegetables and herbs as a savory side dish, that was also very tasty (check it out on this blog 3/13/14). I was serving a pork roast the other night, so what a better side dish than roasted butternut squash with honey and cinnamon. It was fabulous!
Recipe Below.
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On to a cutting board and cut them in half. You need a sharp knife, but be very careful, keep your fingers away from the blade, because they are a little difficult to cut.
Then cut into bite size chunks and drizzle with olive oil. My roasting sauce was cinnamon and honey.
Wow, it's looks amazing already!
Roast in the oven for 35 - 40 minutes.
It's so scrumptious it's like a dessert!
Roasted Butternut Squash
Ingredients
1 whole butternut squash, peeled and seeded
1 tablespoon extra virgin olive oil
2 tablespoons honey
1 teaspoon ground cinnamon
Directions
Preheat oven to 400 degrees. Cut the squash into bite size chunks and put onto a baking sheet. Toss with the olive oil to coat. Drizzle the honey on the squash and then sprinkle with cinnamon. Roast for 35-40 minutes in the oven and as always, all ovens are different. Toss once during roasting time. The squash is done when it is tender in the middle and lightly browned on the outside. Makes 4 servings.
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