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I have a confession to make. This recipe post does not include pumpkin as I promised in an earlier post. I know, I am a horrible person. However, what this post DOES include is another delectable fall ingredient; Roasted Butternut Squash! Have you tried this stuff? I feel that butternut squash gets the cold shoulder sometimes and could even be classified as the underdog in the world of squash. Do you? Everyone is always like “pumpkin” this and “pumpkin” that and they forget about poor ol’ Butternut Squash sitting on the sidelines.
Today, Butternut Squash is going to take the field (I feel like I need to make football references for some reason) and will prove to you that it can become an MVP in your diet. Butternut squash is just as delicious, if not more, than pumpkin. Don’t be skerd. Butternut Squash is easy to prepare. Your first step is just buying one from the grocery store. They look like this:
Your next step is to prepare a perfectly roasted butternut squash. Super easy.
1 Butternut Squash
2 Tbsp. Olive Oil
1) Heat your oven to 400 degrees.
2) Cut your butternut squash in half length-wise and place on a baking sheet. Take out all seeds using fork. Discard seeds.
3) Drizzle butternut squash halves with olive oil and sprinkle with salt and pepper.
4) Turn butternut squash halves over and place them flesh side down on the baking sheets.
5) Cook at 400 degrees for 45-55 min depending on the size of your squash.
6) Allow proper time for cooling. (15-20 min)
7) Peel the skin off the butternut squash.
8) Cut the cooked squash into cubes using large knife.
Now, here is where your Roasted Butternut Squash goes from “underdog” squash to the MVP! Below are some ideas of how to incorporate this creamy, buttery (and nutritious!) squash into your meals.
1 Tbsp. Olive Oil
1 lb. Beef Roast, Pork Sausage, or Ground Beef
1 cup Yellow Onion, Roughly Chopped
1/2 Butternut Squash, peeled and diced into 1/2 inch pieces
1 (28oz) can Diced Tomatoes, undrained
2-3 Cloves fresh garlic, minced
1 teas. Chili Powder
1/2 teas. Cumin
1/4 Cup Apple Cider Vinegar
1 Tbsp. Honey
1 teas. Sea Salt
1) In a large pot or dutch oven, heat the oil over med-high heat
2) If using beef roast, sear until lightly browned on all sides. If using ground beef, cook thoroughly until no longer pink.
3) Add onion and saute for 2-3 minutes.
4) Add butternut squash, diced tomatoes, garlic, chili powder, apple cider vinegar, honey, and sea salt. Stir well.
5) Bring to a boil.
6) Once boiling, cover and reduce heat to low. Simmer for 30 minutes.