Roasted Butternut Squash
Butternut squash is a perfect vegetable for roasting and this process is simple and easy. Grab salt, pepper, cinnamon and oil and you are ready to roast this delicious vegetable. I have here about 36 ounces (1000 grams) of peeled and cleaned squash.
Equipment
- Baking Sheet
- Vegetable peeler
- Silicon baking mat
- Sharp knife
Ingredients
- 36 oz butternut squash (peeled) 1000 grams
- 1 tbs coconut oil
- ½ tsp cinnamon
- salt and pepper to taste
Instructions
- Start with washing butternut squash
- Cut it in half right where the long part of butternut squash turns into a round ball
- Peel it with a knife or vegetable peeler
- Once the whole squash is peeled cut the ball like part in half and remove the seeds and strings with a spoon
- Dice the squash in fairly even cubes - not too big and not too small
- Place all cubes in a large bowl and season with salt and pepper, sprinkle with cinnamon and one tablespoon of oil of your preference. I used coconut oil.
- Linea large baking sheet with a silicon mat or parchment paper and spread the cubes evenly throughout the sheet, making sure the pieces have space around them and they do not touch each other. This insures more even baking.
- Bake at 400 F for 30 minutes
Notes
ITEMS USED IN PREPARING THIS RECIPE
Cuisinart Food Processor
Vegetable peeler
Miyabi Kaizen Chef's Knife
Non Stick Baking Sheet
4-Piece Silicone Baking Mat Set
