If you’re looking for a healthy and delicious fall recipe, this roasted butternut squash dish is perfect for you. This recipe is so easy to make, and it’s perfect for a cozy night in or a dinner party with friends. The roasted butternut squash is roasted to perfection and is perfectly seasoned with herbs and spices. The recipe is also very flexible, so you can easily customize it to your taste preferences.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat oven to 400 degrees F (200 degrees C).
- Place butternut squash cubes in a large bowl. Add olive oil, thyme, garlic powder, salt, and black pepper; toss to combine.
- Spread the butternut squash in a single layer on a baking sheet, making sure to leave space in between each cube.
- Roast for 25-30 minutes, or until the butternut squash is tender and golden brown.
- Remove from the oven and let cool for a few minutes before serving.
If you’re looking for a more creative way to enjoy butternut squash, try this stuffed butternut squash recipe. It’s perfect for a holiday dinner or a special occasion. The sweet and savory flavors of the butternut squash, feta cheese, cranberries, and pecans will blow your mind. Plus, it’s a great source of protein and fiber without the guilt.
Ingredients:
- 2 butternut squashes, halved and seeded
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash halves on a baking sheet, cut side up. Brush with 1 tablespoon of olive oil and season with salt and pepper. Roast for 45-50 minutes, or until the butternut squash is tender.
- In a large skillet, heat remaining olive oil over medium heat. Add onion and garlic and cook until softened, about 3-4 minutes.
- Add thyme, rosemary, salt, and pepper and stir to combine. Remove from heat and stir in feta cheese, cranberries, and pecans.
- When the butternut squash is done, divide the filling evenly among the four halves and return to the oven. Roast for an additional 10-15 minutes, or until the filling is heated through and the cheese is melted.
- Remove from the oven and let cool for a few minutes before serving.
Both of these recipes are sure to impress your guests and satisfy your cravings. So go ahead and give them a try and let us know what you think!
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