I had the pleasure of growing a few smallish yet wonderful butternut squash in my garden this year and I was determined to do something with them before the season ends. Since my foodie/kitchen life is topsy turvsy and upside down right now with the bakery I figured roasting was the most simple and foolproof option. Squash in general is easy to prepared my method is less a recipe and more a series of steps that gives you an amazing result. Butternut squash is low calorie, full of heart healthy antioxidants and lowers high blood pressure making it the prefect addition to any meal. Not only that but you can scoop out the flesh toss it with seasoned rice or quinoa and make it a meal by itself. Simply the best
Simple Roasted Butternut Squash
1 small butternut squashed cleaned and halved
sea salt
black pepper
olive oil
brown sugar or honey
onion flakes
Drizzle the squash halves with olive oil and season (to taste) with sea salt, onion flakes, and black pepper. Place the squash halves face down on a baking sheet and cover with foil. Place in a oven preheated to 400 degrees and bake covered for 35 minutes. Remove foil sprinkle with brown sugar or honey and continue baking uncovered for an additional 15 minutes or until squash is tender but still somewhat firm.
Using a knife slice pieces of squash out of the shell and plate.
