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Ingredients:
- 1 large butternut squash
- 1 teaspoon smoked sweet paprika (I just used regular paprika)
- 1 teaspoon garlic powder (I didn’t have it so I didn’t use any, and it still turned out great!)
- 1 teaspoon onion salt (I used half a teaspoon of sea salt)
- 1 teaspoon fresh ground black pepper
- 2 teaspoons balsamic vinegar
- 3 teaspoons extra virgin olive oil
- *Optional: Sliced cherry tomatos
Directions:
Prep Time: 15 mins
Total Time: 1 hr
- Preheat oven to 375.
- Cut ends off butternut squash, peel, and slice lengthwise.
- Remove seeds and chop into 1 inch cubes.
- In a medium bowl, combine spices, oil and vinegar into a paste.
- Add squash and toss until coated. (I put it in a bowl with a lid and shook it to make it easier!)
- Arrange the squash cubes in one layer in a roasting pan.
- Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
Eat and enjoy!
You can serve this as a side or you can eat it with rice or quinoa as a dinner. (I am having squash with whole grain and veggie rice for lunch right now!)
I am going to be making a green curry medley meal sometime in the next few days. If it turns out well I will share. 🙂
Alternate Preparation Option:
- 1 large butternut squash
- 1 diced onion
- 1 diced tomato
- 1 teaspoon olive oil, brushed over the bottom of your pan
- 1 teaspoon coconut oil (or you can use olive oil again)
- 2-4 cups of fresh baby spinach
- 1 Handful of dried cranberries
- 1 Handful of raw walnuts
- Optional: Handful of feta.
Total Time: 1 hr
- Preheat oven to 375.
- Cut ends off butternut squash, peel, and slice lengthwise.
- Remove seeds and chop into 1 inch cubes.
- Dice tomatoes and onions, and mix with cubed squash.
- Brush the bottom of your pan with olive oil (or line with tinfoil and brush the foil with olive oil)
- Arrange the squash cubes, onion and tomatoes in one layer in a roasting pan.
- Lightly sprinkle the coconut or olive oil over the top of your vegetables.
- Cover with tinfoil before baking.
- Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
- During the last 10 minutes add the fresh baby spinach and stir into the vegetables.
- Remove from the oven: carefully toss with cranberries and walnuts (and feta if desired).
- Your dish is ready to be served! Be careful, it’s hot!
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