Fall brings out the squashes! They are just everywhere in the stores.
Some people get excited about the taste of a good squash soup.
In the past, I have been the exception to that. Never have liked the taste of any squashes.
This recipe has changed my mind and I am now wild about squash. Butternut squash, that is. (Just so you know, I did buy a spaghetti squash to fix - stay tuned on that one. :) )
The butternut squash does pose a challenge that begins before the actual cooking of the squash. That is how to get the shell - skin off of it to begin the cooking process.
A good way to deal with the thick skin is to poke holes into the squash with a knife or fork and then microwave it for 10 to 12 minutes.
Put the squash in a sealed dish or cover it with plastic wrap and then placed in the microwave.
Let the squash cool before you handle it to cut the skin off.
I put mine in the refrigerator to cool.
Take a spoon and remove the seeds.
Preheat oven to 400 degrees.
Cut squash into bite size pieces.
Take a gallon zip lock bag, Put your oil, black pepper, salt, and garlic powder into it.
Put your cut up squash into the bag. Zip the bag shut. Mix the ingredients by shaking the bag till squash is coated with the oil and other seasonings.
Place seasoned squash onto parchment paper on baking sheet.
Bake in oven until squash is lightly browned about 25 to 30 minutes.
The flavor is delicious. I am now a squash lover.
Plus the whole recipe is easy to follow, is quick, and by using a zip lock bag instead of a bowl, I have less clean up to do and a food that is good to eat.
Here is the recipe for people who want it all in one place.
Roast Butternut squash
Prep 15 m
Cook 25 m
Ready In 40 m
Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.