Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL!
OK. I know, I know, Fall is not yet officially upon us. HOWever, the unofficial first day of fall (September 1st) is coming up pretty quickly. Thus all the Fall inspired recipes, DIY projects, and crafts in my Pinterest feed. Are you following me over there? No, well go follow, I do my best to find the very best recipes and DIY projects each season.
Oh, you didn’t know there was an unofficial first day of Fall? Well there it. You’re welcome for letting you in on this crucial piece of info.
Ahem. I’m waiting very impatiently for August go be through so I can decorate and dress for Fall.
I do not have any issues at all. Obviously.
This is the first year that I have ever made Butternut Squash. I had no idea that it is a lot like pumpkin in that you have to scoop the seeds out. It is also a lot like a pumpkin in that it is orange and smells and even tastes like a cross between a pumpkin and a sweet potato. Either way, DELICIOUS.
After you cut the butternut squash in half, and scoop the seeds out, then you can peel the halves. This was the easiest method I have found to peel butternut squash, the rind is much thicker than yellow squash or zucchini.
Once the butternut squash is all deseeded and peeled, it’s time to chop chop chop!
Then toss those gorgeous yellow cubes into a large mixing bowl.
Drizzle in a little bit of olive oil. You don’t want too much! I used 1 large and 2 medium squashes and for that, I used maybe 1 – 1 1/2 tablespoon of olive oil.
Toss the cubes around to evenly coat them with oil.
Sprinkle with some salt & pepper. I don’t know exactly how much, just use your judgment.
Spread your butternut squash evenly on a large baking sheet. Roast at 350 for 20 minutes, stir and flip the squash around and then cook for another 20 minutes.
Now you can enjoy your CREAMY and BUTTERY Butternut Squash. How gorgeous is this?!
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