mom's oven roasted butternut squash
(3 ratings)
This dish requires little attention on your part past the chopping of the squash. Once you stick it in the oven, you have to visit it only once before it is done! My mum is a gifted cook who makes even the simplest of recipes epicurean. She texted me this recipe when I asked her for a simple way to use a butternut squash. DELICIOUS!
(3 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For mom's oven roasted butternut squash
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1butternut squash
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olive oil - enough to toss the pieces in
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balsamic vinegar - enough for sprinkling squash
- OPTIONAL
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onion
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zucchini
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tomato
How To Make mom's oven roasted butternut squash
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1Preheat oven to 325 -
2Whack the butternut squash into small pieces using a SHARP, sturdy knife. It is not necessary to peel the squash if you don't wish to.
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3Toss the squash in a bit of olive oil
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4Roast on a cookie sheet or in a pie pan for half an hour or so. (If you left the skin on the squash, cover the cookie sheet with tin foil for the first half hour of cooking)
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5After roasting for half an hour, stir around on the cookie sheet and then sprinkle with balsamic vinegar
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6OPTIONAL: At this time add your pieces of onion, tomato, zucchini or any other veggies you want
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7Return cookie sheet to the oven and roast until fork-tender (probably another 30 minutes)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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