Roasted Butternut Squash
This one came to me thinking of some alternatives to the typical sweet potato dishes you see at Thanksgiving, you know the ones with the marshmallows? Not to say there is anything wrong with that but sweet potatoes in nature already contain sugar (6g per cup actually). So this was a way to cut down on the sugar by adding in different vegetables instead of taking away. It can be a sub because it has the same appeal and you can certainly make it in addition to your usual holiday meals.
I love butternut squash. I find it to be very delectable and filling. Its natural flavor also is kind of sweet making it the perfect addition to any fall feast or Thanksgiving feast!
Now, let’s get to the good stuff.
Depending on how many people you are serving, this medium sized recipe feeds about 4-6 so you definitely want to amp it up if you are expecting more for thanksgiving!
Ingredients:
1 butternut squash
1 quarter cup avocado oil
1 tsp cinnamon
1/4 cup pumpkin seeds
1/2 tsp sea salt
1/4 tsp cumin
1/2 tsp black pepper
2-3 fresh thyme with leaves torn off and used
(optional) goat or feta cheese
Directions:
Preheat oven to 400. Line baking sheet with parchment paper.
Remove skins from squash by cutting ends and then cutting the squash into cubes (with shell removed)
Start by putting all the squash into a large bowl with oil, cinnamon, sea salt, cumin, black pepper and pumpkin seeds. Also, if you want to make this a touch sweeter you can add maple syrup. I did not here because I find them to be quite sweet already but its definitely an option! Mix it, shake it, get it all evenly distributed!
pour out seasoned and oiled squash on to flat baking sheet and bake @ 400 for 25-30 min or until golden brown.
Remove from baking sheet and pour a little oil to the bottom of a baking pan. Add the squash and bake topped with feta or goat cheese (optional) or as is for another 10 minutes.
Remove from oven and let cool and serve!
