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Sprinkle each with cheese and pecans or walnuts as desired.
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Roasted Butternut Squash Rounds
Are you looking for a show-stopping, easy, and nutritious holiday appetizer that will impress your guests?
Roasted Butternut Squash Rounds are the perfect solution.
These beautiful, flavorful, and healthy bites are sure to be a hit at any holiday gathering.
Not only are they stunning, but they’re also incredibly easy to make. Simply slice the butternut squash, toss with a few simple ingredients, and roast to perfection. The result is a deliciously caramelized and tender squash that’s bursting with flavor.
To take it to the next level, top each round with a sprinkle of creamy cheese, a few crunchy nuts, and a tiny drizzle of sweet honey. It’s a match made in heaven!
And the best part? These roasted butternut squash rounds are packed with nutrients and can be made ahead of time, making them a stress-free addition to your holiday menu. So go ahead, give them a try, and enjoy the oohs and aahs from your guests!
Slice your butternut squash on the smaller side of the squash as shown in the photo. I stopped once I got to the thicker, seed-filled side. Use that part for another recipe.
I made soup with my remaining squash:
This Crock-pot Butternut Squash Soup Helps Reduce Inflammation and Boost Collagen Production!
🧡Yes, you can eat the skin of a butternut squash. It’s perfectly safe and nutritious to eat. You may decide to peel it off after roasting if you prefer.
6 servings
Ingredients:
- 2 or 3 small butternut squash, thoroughly washed and sliced into 1/4-inch-thick rounds
- 2 Tbsps avocado oil, or olive oil
- 2 tsps smoked paprika
- 1/2 tsp cayenne pepper
- sea salt and ground pepper, to taste
- 1/4 cup raw honey or pure maple syrup
- 1 cup crumbled feta, stilton, blue cheese, or creamy, crumbly cheese of your choice
- 1/2 cup chopped raw pecans or walnuts
Instructions:
Preheat your oven to 400 degrees f. and line 2 large baking sheets with parchment paper.
Slice your butternut squash on the smaller side of the squash as shown in the photos. I stopped once I got to the thicker, seed-filled side of the squash. Use that part for another recipe.
In a large bowl, add your sliced butternut squash rounds and toss with oil, paprika, cayenne, sea salt, and pepper until each round is nicely coated.
Arrange your prepared rounds in a single layer on your lined baking sheets. Roast in your preheated oven for 20-25 minutes, flipping halfway.
Once the butternut squash is done, remove them from the oven and drizzle with honey.
Sprinkle each with cheese and pecans or walnuts as desired.
Enjoy!
🧡Rachel
Roasted Butternut Squash Rounds
Persons
6
Ingredients
- 2 or 3 small butternut squash, thoroughly washed and sliced into 1/4-inch-thick rounds
- 2 Tbsps avocado oil, or olive oil
- 2 tsps smoked paprika
- 1/2 tsp cayenne pepper
- sea salt and ground pepper, to taste
- 1/4 cup raw honey or pure maple syrup
- 1 cup crumbled feta, stilton, blue cheese, or creamy, crumbly cheese of your choice
- 1/2 cup chopped raw pecans or walnuts
Instructions
- Preheat your oven to 400 degrees f. and line 2 large baking sheets with parchment paper.
- Slice your butternut squash on the smaller side of the squash as shown in the photos. I stopped once I got to the thicker, seed-filled side of the squash. Use that part for another recipe.
- In a large bowl, add your sliced butternut squash rounds and toss with oil, paprika, cayenne, sea salt, and pepper until each round is nicely coated.
- Arrange your prepared rounds in a single layer on your lined baking sheets.
- Roast in your preheated oven for 20-25 minutes, flipping halfway.
- Once the butternut squash is done, remove them from the oven and drizzle with honey.
- Sprinkle each with cheese and pecans or walnuts as desired.
- Enjoy!
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