Butternut squash can help reduce inflammation in the body… so if you are suffering from achy joints, here’s your excuse to eat more of this awesome fall wonder! Some of my best menopause-friendly recipes are made with butternut squash… it’s amazing!
Fall is my favorite season! I’m one of those people who just loves the change of seasons, so I’ve probably said that other seasons are my fav, but this time I really mean it. The colors of the leaves, the smell of a fireplace, all the cute boots and sweaters, and of course, the food. One of my favorite things that screams autumn is simple roasted butternut squash.
You can’t get simpler than this recipe.
Or more delicious.
Or more fall-friendly.
People get put off by butternut squash because roasting a whole squash can be intimidating. I get this. I remember once, after roasting a whole squash, when I went to cut it, it rolled off of my counter and onto the floor right next to my huge hairy beast of a dog.
I also remember trying to cut a whole squash before roasting it. This was just hard. Even with my good knives. And even though I like to think I have good muscle strength.
So now, I buy my butternut squash already peeled and cut into cubes. So many markets sell it this way now… how awesome.
I highly recommend buying your squash for this simple roasted butternut squash recipe, already cut up. And, this is not because I’m lazy, but I’m all for saving energy for other things whenever possible (ok, maybe that’s a little lazy…). But just in case you can’t, or you are a purist, feel free to roast it and then cut it — it’s really not too hard. All you do is poke a bunch of fork holes in it, put it on a tray, roast it until done, then cut it in half when it’s softened. Scoop out the seeds and cut it up.
If you love butternut squash, you should also try my Sausage & Butternut Squash Frittata.
Usually, this is where I list all of the awesome ingredients and tell you why they are good for you. This recipe is so simple that all I’ve got is the one:
Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.
- butternut squash cubes (I buy mine already cut into cubes) (use as much as you like)
- extra-virgin olive oil (enough to drizzle onto the squash)
- sea salt and black pepper to taste
- Heat your oven to 400°F.
- Place the squash cubes onto a parchment-lined baking sheet.
- Drizzle the oil over (not too much).
- Sprinkle with salt and pepper.
- Roast for about 25 minutes, then stir or flip the cubes.
- Roast about 15 minutes more, or until the edges are getting a deep brown color and squash is tender.
- Serve with everything.