Today I’m so excited to share one of my favorite Fall recipes with you! To say I’m obsessed with roasted butternut squash this time of year is an understatement. I love it as a snack or with a meal and can eat it any time of the day! I have actually eaten it for breakfast before!
You can make this ahead of time and use it with meals throughout the week by just reheating whatever amount you need. I usually make 2 medium size squash a week this time of year. You can also make a bunch and freeze it after you have roasted the squash and let it cool. I like to do this when it’s on super sale around Thanksgiving then I just pull it out of the freezer and let thaw in the fridge and warm it up for a quick side dish.
I freeze it in quart size freezer bags in two cup portions.
Roasted Butternut Squash
Mrs.JMM’s Recipe Box
2 Butternut squash
Avocado or Olive Oil
1/4 cup water
Salt and Pepper to taste
Preheat oven to 375
Cut squash in half lengthwise scoop out the seeds.
Drizzle with some avocado oil (you can also use olive).
Sprinkle with a little sale and set flesh side down on a foil lined baking sheet.
Add a 1/4 cup of water over the squash. Helps to keep it moist.
Bake at 375 for 50-60mins until fork tender.
Let cool a little.
Scoop into a bowl and mix in some more salt and butter to taste.
If you love squash this Acorn Squash recipe is also a must try!!
Hope you have a wonderful week!
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Have a wonderful week!!