Fall Fave – Roasted Butternut Squash

As the weather turns colder here in Utah, I find my body starting to crave certain foods…warm soups, hot cocoa, root vegetables (available in winter when other vegetables are hard to find), and winter squash such as butternut, acorn, and spaghetti. I have never been a huge winter squash fan, mainly because I was unsure how to prepare it. Once I dove in and tried it, I discovered it was really quite simple.  I even put it on pizza this past weekend and it turned out heavenly! Add it to one of your favorite dishes this week or as a side dish.

1. Peel skin off squash with a peeler or a knife.
2. Cut the top and bottom off of the squash.
3. Cut squash into 1/2″ – 1″ rings.
4. Remove seeds and dice rings into cubes.
5. Spray a cookie sheet with cooking spray, lay squash cubes in a single layer on cookie sheet, and lightly coat with more cooking spray. (you can also put the cubes in a large baggie, add some oil, and shake the bag to coat all cubes).You can add seasoning if you would like, but I usually leave mine “naked” since I bake a large batch and use it in several different recipes.
6. Bake in oven at 400 degrees for 30 minutes.
7. Cool and store in fridge.

Tip:  Winter squash is great for weight loss!  Its fibrous bulk fills you up leaving you less likely to reach for more food. It is also loaded with B vitamins and iron to keep your energy high during workouts. – adapted from The World’s Best Powerfoods


One thought on “Fall Fave – Roasted Butternut Squash

  1. Pingback: Butternut Gorgonzola Pizza « Healthy Mama, Happy Mama

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