If you’re looking for a delicious and nutritious dish to add to your fall menu, look no further than roasted butternut squash. This versatile vegetable can be prepared in a number of ways, but we’ve found two particularly delicious recipes to share with you today. Try them out and let us know which one is your favorite!
Cinnamon Roasted Butternut Squash Recipe
Ingredients:
- 1 butternut squash
- 2 tablespoons olive oil
- 1 tablespoon cinnamon
- 1 teaspoon salt
Instructions:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut butternut squash in half lengthwise and remove seeds and fibers.
- Cut squash into 1-inch pieces and place on a baking sheet.
- Drizzle with olive oil and sprinkle with cinnamon and salt.
- Toss to coat evenly.
- Bake in preheated oven for 25-30 minutes, or until squash is tender and lightly browned.
Roasted Butternut Squash with Smoky Eggplant and Basil
Ingredients:
- 1 butternut squash
- 1 eggplant
- 3 tablespoons olive oil, divided
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/4 cup chopped fresh basil
Instructions:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut butternut squash in half lengthwise and remove seeds and fibers.
- Slice eggplant into rounds.
- Place butternut squash and eggplant on a baking sheet.
- Drizzle with 2 tablespoons of the olive oil and sprinkle with smoked paprika and salt.
- Toss to coat evenly.
- Bake in preheated oven for 30-35 minutes, or until squash is tender and lightly browned.
- Meanwhile, heat the remaining tablespoon of olive oil in a small skillet over medium heat.
- Add the chopped basil and cook for 1-2 minutes, or until fragrant.
- Remove the butternut squash and eggplant from the oven and transfer to a serving dish.
- Drizzle with the basil oil and serve hot.
There you have it – two ways to enjoy roasted butternut squash this fall. They’re both easy to prepare and packed with flavor and nutrients. Serve them as a side dish or add them to your favorite salad or grain bowl. We hope you enjoy!
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