Sunday, November 14, 2010

Roasted Butternut Squash

This is one of our favorite side dishes! We can eat almost a whole squash! It is very easy and simple and compliments any fall or winter meal!


1 large Butternut Squash
2 Cloves Garlic
1 TBS Sea Salt
2 tsp Pepper
4 TBS Olive Oil


Peel the entire squash whole with a vegetable peeler. Cut in half. Scoop out the seeds and pulp.
Cut squash long ways into strips then into 1 inch cubes.

Finely chop garlic. Toss the pieces of squash with garlic, olive oil, salt, and pepper.

Roast in the oven at 400 degrees for 25-30 minutes or until squash is fork tender.

Serve hot!

1 comment:

  1. Oakdene Landscapes Ltd is owned and run by Stephen Conway in Delgany, Co Wicklow. Oakdene has over 20 years experience in the construction of quality gardens in Ireland. Garden Design Ireland