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Perfectly Roasted Butternut Squash
Butternut Squash is Jason’s absolute favorite dish! He would eat it every single night if I made it for him.
The spice mixture in this recipe is especially delicious! So if you’re looking to take your squash up a notch this holiday season – I’ve got you covered here!
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 for your typical healthy carb on your meal plan). Most of the carbohydrates in our diet should come from nutrient-rich complex carbs, like butternut squash.
ORR, use this recipe to prepare the squash for making soup! Butternut squash soup is definitely a seasonal MUST-MAKE.
➡️Here’s a few more CFC favorite butternut squash recipes for you:
- Butternut Squash Soup
- Mashed Butternut Squash
- Twice Baked Butternut Squash
- Butternut Squash Fries
- Butternut Squash Scoops
Makes about 6 servings
Ingredients:
- 1 large butternut squash — about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 Tbsps avocado oil, melted coconut oil, or ghee
- 1 Tbsp pure maple syrup
- 1 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp chili powder
- 1/4 tsp ground black pepper
Instructions:
Preheat your oven to 400 degrees f. and position two racks in the upper and lower thirds of your oven.
Line 2 large baking sheets with silicone mats or parchment paper.
Place the squash cubes in a large bowl. Sprinkle with all seasonings then drizzle with oil.
Toss well until thoroughly coated. Divide the squash cubes between the two baking sheets and spread them in a single layer with no overlapping.
Roast for 15 minutes then remove the pans from the oven and switch the positions on the upper and lower racks.
Continue baking until the squash is tender and slightly charred, about 15 more minutes. Remove from the oven transfer to a serving dish.
Serve warm and enjoy!
Enjoy!
❤Rachel
Ingredients
- 1 large butternut squash — about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 Tbsps avocado oil, melted coconut oil, or ghee
- 1 Tbsp pure maple syrup
- 1 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp chili powder
- 1/4 tsp ground black pepper
Instructions
- Preheat your oven to 400 degrees f. and position two racks in the upper and lower thirds of your oven.
- Line 2 large baking sheets with silicone mats or parchment paper.
- Place the squash cubes in a large bowl. Sprinkle with all seasonings then drizzle with oil.
- Toss well until thoroughly coated. Divide the squash cubes between the two baking sheets and spread them in a single layer with no overlapping.
- Roast for 15 minutes then remove the pans from the oven and switch the positions on the upper and lower racks.
- Continue baking until the squash is tender and slightly charred, about 15 more minutes. Remove from the oven transfer to a serving dish.
- Serve warm and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 large butternut squash — about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 Tbsps avocado oil, melted coconut oil, or ghee
- 1 Tbsp pure maple syrup
- 1 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp chili powder
- 1/4 tsp ground black pepper
Instructions
- Preheat your oven to 400 degrees f. and position two racks in the upper and lower thirds of your oven.
- Line 2 large baking sheets with silicone mats or parchment paper.
- Place the squash cubes in a large bowl. Sprinkle with all seasonings then drizzle with oil.
- Toss well until thoroughly coated. Divide the squash cubes between the two baking sheets and spread them in a single layer with no overlapping.
- Roast for 15 minutes then remove the pans from the oven and switch the positions on the upper and lower racks.
- Continue baking until the squash is tender and slightly charred, about 15 more minutes. Remove from the oven transfer to a serving dish.
- Serve warm and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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