Roasted butternut squash with herbs
Although this blog has several recipes with pumpkin, I didn’t realize that one of the basic recipes is missing: roasted butternut squash with herbs. It’s a light, easy and quick autumn side dish. It is excellent with just olive oil and salt but also delicious with aromatic herbs or garlic (both fresh and powdered). You can enjoy it as a side dish but also on top of bruschetta with a drizzle of oil, salt or seasoned cheese. It is also excellent for preparing various soups, gnocchi and risotto, savory pies, baked pasta such as lasagna or stuffed conchiglioni.
Roasted butternut squash with herbs
Ingredients
- 2 kg butternut squash
- 3-4 tbsp olive oil
- 1 tsp salt
- 1 tsp rosemary (optional)
- 1 tsp thyme (optional)
- 1 oregano (optional)
- 1 garlic powder (optional)
- a few fresh sage leaves
Instructions
Instructions roasted butternut squash with herbs
- Preheat your static oven to 200 °C and cover a large baking pan with baking paper.
- Divide the pumpkin in half lengthwise. Use a spoon to remove the seeds and filaments, then cut into smaller pieces. Peel the pumpkin with a potato peeler or a sharp knife. Cut into 2-3 cm thick cubes and place in a large bowl. Add the olive oil and salt and mix well to cover it all.
- If you like add some spices and herbs and mix again. Then arrange in a single layer on the prepared pan.
- Bake for 20-25 minutes or until the squash is very tender and begins to brown on the edges. Once ready, remove from the oven and serve immediately or use for other preparations.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Notes
Nutrition
Store in the refrigerator and eat within a couple of days.
lot of love. B.
p.s. If you are looking for a fantastic recipe where you can use this roasted pumpkin, check my Best ever baked pumpkin and nutmeg soup (photo below) or Wholemeal pasta salad with toasted chickpeas and pumpkin (photo below).
