It’s squash season again and I’m all in! I love squash. Any squash. Butternut, delicata, acorn, spaghetti, buttercup, calabasa, sweet dumpling….need I go on? Each type of squash has a unique taste but my favorite squash to roast is the butternut squash. It has a sweet, nutty flavor similar to that of a pumpkin which means it tastes amazing. All you do is slice them up, add some olive oil and some spices. Viola some incredible Roasted Autumn Squash!
When I first signed up for a CSA this summer, I had no idea how great it is! I’ve been enjoying fresh veggies, fruits, lettuces, and even some herbs and I get a new selection each and every week. Doesn’t it sound like a veggie lover’s dream?!
Each type of squash has a unique taste but my favorite squash to roast is the butternut squash. It has a sweet, nutty taste similar to that of a pumpkin which means it tastes amazing. All you do is slice them up, add some olive oil and some spices. Viola! The sage added a rich taste to the already rich squash and all you need is some salt and pepper and you are all set. This Roasted Autumn Squash is ready to eat right after roasting or you can puree for a soup.
Check out some of my other recipes using some of these fresh ingredients; the Vegan Sweet Potato and Sage Biscuit, Vegan Tomato Crostata with Whole Wheat-Rosemary Crust, Sweet Potato Ratatouille, and even the Vegan Lime Cantaloupe Granita. Don’t those sound amazing?!?!
Roasted Autumn Squash
This Roasted Autumn Squash uses butternut squash which is my favorite squash to roast and my favorite to eat. It has a sweet and nutty taste that reminds me a bit of pumpkin. I also added some delicata squash which can be sliced with the skin on so it is very easy. Speaking of easy,...
- Prep Time: 15m
- Cook Time: 25m
- Total Time: 40m
Ingredients
- 1 large butternut squash, peeled, seeded and cut into 1 inch cubes
- 2 tbsp. olive oil
- 2 1/4 tbsp. diced fresh sage leaves or 3 tsp dried sage
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
Instructions
- Preheat oven to 400 degrees. Peel the skin off the butternut squash, remove the seeds and cut into 1 inch pieces and arrange on a large cooking sheet. Cut the delicata squash in half, remove the seeds and cut into 1/2 inch round semi-circles and arrange on the pan.
- Drizzle the olive oil over the squash. Sprinkle with salt and pepper and add the chopped fresh or dried sage. Toss to coat.
- Place in the oven and bake for 15 minutes. Stir and cook for another 10 minutes. Squash should be done when it is golden in color and is slightly soft. Serve warm.
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