This is one of those wonderful vegetable side dishes that you can actually make for lunch and enjoy it. The butternut squash caramelizes nicely when roasted, and it’s tossed with pan-fried sage, garlic and pine nuts. The result is a delicious combination for roasted butternut squash.
Hot tip:
Psssst…. secret tip: If you’re a fan of goat cheese, it’s fabulous sprinkled on top. (Thank me later).
How to make Roasted Butternut Squash:
Cut the butternut squash in half directly down the middle lengthwise. It’s going to be rather tough to do since butternut squash is so hard to cut into. Use your sharpest knife and be careful (this is the hardest part). Scoop out the seeds and stringy stuff with a large tablespoon, and throw those away.
Cut off the ends. Use a peeler to peel the exterior skin off of each half of the butternut squash. Peel it down until you see orange (that’s the good stuff).
Get out that sharp knife again and cut 1/2-inch strips down the length of the squash. Then cut crosswise to make a whole bunch of chunks.
Scrape all of those perfect, beautiful, orange cubes into a medium bowl, and measure out some olive oil, kosher salt and pepper. Toss it until it’s all nicely coated.
Spread it out on a baking sheet and roast it in the oven until it’s tender and slightly caramelized.
While the squash is roasting, sauté garlic, freshly chopped sage and pine nuts in a little bit of olive oil.
Toss the sautéed goodies with the roasted butternut squash, and your dish is complete!
Here are a few more roasted vegetables you might like to try:
Roasted Baby Beets Orzo with Roasted Vegetables Citrus Roasted Asparagus Roasted Garlic Parmesan Carrots Roasted Eggplant with Chiles, Peanuts and Mint Honey Balsamic Roasted Brussels Sprouts Roasted Vegetable Quinoa Roasted Autumn Vegetables
