It’s fall, and you know what the means it’s squash season! Besides pumpkin, my favorite squash is the butternut squash. Today I will be showing you how easy it is to make roasted butternut squash.
Roasted Butternut Squash easy as One, Two, Three!
How to make roasted butternut squash. Pre-Heat oven to 375 degrees Fahrenheit. Clean outside of squash,
Cut in half,
Remove seeds, remove skin and cube flesh of squash (about 1 inch pieces),
Coat cubed squash with oil of choice (~1Tbsp), dice herbs (I used rosemary, italian parsley, thyme, sea salt, pepper), toss squash and herbs in a bowl and coat evenly,
Spread on baking sheet (single layer). Cook at 375 for 15min then flip squash and cook for another 15min.
Let cool for a couple of minutes before removing (or tasting) and then enjoy!