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Most of the carbs in our diet should come from nutrient-rich complex carbs, like those found in butternut squash.
OR, use this recipe to prepare the squash for soup! Butternut squash soup is definitely a seasonal MUST-MAKE.
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Roasted Butternut Squash Scoops
Butternut Squash is Jason’s (my fiance) absolute favorite dish!
He would eat it every night if I cooked it!
This recipe is PERFECT to serve alongside of your best Autumn meal such as roasted chicken or pork tenderloin with a big fall salad.
OR, use this recipe to food prep (substitute squash for your typical healthy carb.)
Most of the carbs in our diet should come from nutrient-rich complex carbs, like those found in butternut squash.
OR, use this recipe to prepare the squash for soup! Butternut squash soup is definitely a seasonal MUST-MAKE.
Makes 4 servings
Ingredients:
- 1 medium-large butternut squash
- 2 Tbsps clarified butter/ghee, melted, OR avocado oil, OR extra virgin olive oil
- sea salt and fresh ground black pepper, to taste
- 1/4 cup water
- a small bunch of fresh thyme or oregano
Instructions:
Preheat the oven to 375° degrees f.
Cut the butternut squash in half, scoop out and discard the seeds.
Place both halves in baking dish and season with sea salt and pepper, then brush with butter or oil.
Turn the squash flesh side down and pour the 1/4 cup water into the bottom of your dish.
Bake for about 40-45 minutes, until the squash becomes fork tender.
Once cooked, allow it to cool a bit, then scoop out the flesh with an ice cream scoop nicely as shown. Sprinkle with fresh oregano and enjoy!
❤Rachel
Ingredients
- 1 medium-large butternut squash
- 2 Tbsp clarified butter / ghee, melted, OR avocado oil, OR extra virgin olive oil
- sea salt and fresh ground black pepper, to taste
- 1/4 cup water
- a small bunch of fresh thyme or oregano
Instructions
- Preheat the oven to 375° degrees f.
- Cut the butternut squash in half, scoop out and discard the seeds.
- Place both halves in baking dish and season with sea salt and pepper, then brush with butter or oil.
- Turn the squash flesh side down and pour the 1/4 cup water into the bottom of your dish.
- Bake for about 40-45 minutes, until the squash becomes fork tender.
- Once cooked, allow it to cool a bit, then scoop out the flesh with an ice cream scoop nicely as shown.
- Sprinkle with fresh oregano and enjoy!
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