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Simple Roasted Butternut Squash
Reviews:
November 29, 2012

I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Then I tossed it with the fresh ground pepper, drizzle of olive oil (probably closer to 1 tblspn), coarse sea salt and minced garlic. I prepped it around 11am and stuck it in the fridge. Come dinner time I pulled it out, placed it on a baking sheet lined with foil and baked for 30 minutes at 400 degrees. It was delicious. I told my 3 year old son how a local "FARMER" had grown it just for him to eat and he gobbled it up. Eat great Fall veggies until you are so tired of them and then do it all again next fall. They are nutritious and delicious and cost effective when in season. I paid $2.00 for a large squash that will roll over to another meal. ENJOY!!! This one is going in the cookbook under "Side dishes" : )

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