Roasted Butternut Squash
21
- Prep Time15 mins
- Total Time55 mins
- Makes6 to 8 servings
(Photo: iStock)
The homey smell of fragrant roasting squash is one of the rewards of preparing this easy side dish—perfect with roast turkey, beef or pork.
Ingredients
2 medium butternut squash, or 10 cups peeled squash pieces, about 1.5 kg
1 tsp ground ginger
3 garlic cloves, minced, or 1 tbsp bottled minced garlic
1 tsp dried rosemary
1 tsp dried sage leaves
1 tsp salt
2 tbsp olive oil
Instructions
Preheat oven to 400F (200C). To easily peel squash, make a large slit through skin with a knife, then microwave on high to soften skin a little, from 5 to 7 minutes.
Remove squash from microwave. Peel, slice in half and discard seeds. Cut into pieces, about 1 in. (2.5 cm) thick and 2 in. (5 cm) long.
Place squash in a large bowl. Toss with ginger and garlic, then crumble rosemary and sage overtop. Sprinkle with salt. Pour in oil and stir until squash is evenly coated.
Spread squash out on a large foil-lined baking sheet, making sure not to crowd. Use 2 sheets, if necessary.
Roast in centre of 400F (200C) oven, stirring occasionally and rotating sheets halfway through, until squash is tender and starts to brown, from 40 to 50 minutes.
Make-ahead tip
After coating squash with oil, cover and refrigerate up to 2 days. Then roast as directed.
Nutrition (per serving)
Calories 111, Protein 1.9g, Carbohydrates 21.1g, Fat 3.6g, Fibre 3.3g, Sodium 295mg.