Garlic Roasted Butternut Squash
- 1 Medium Butternut Squash
- 2 TBS Vegetable Oil
- 2 Cloves Garlic, Minced.
- Salt/Pepper to Taste
Preheat oven to 400°. Line a baking sheet with aluminum foil for easy cleanup.
Peel squash and cut into 1” cubes. Pour oil into a plastic baggie, and mix in garlic, and salt/pepper. Add squash to bag. Seal and shake until evenly coated. Pour onto prepared baking sheet and bake for 20 minutes, turning after 15 minutes.
Spiced Butternut Squash: Omit garlic and add in ¼ tsp nutmeg, 1/8 tsp cloves, and ¼ tsp cinnamon.
Garlic Chili Roasted Squash: Roast one Anaheim Chili pepper under broiler or on grill. Peel off outer skin and dice. Add to recipe above before baking.
Southwestern Roasted Squash: Prepare recipe as stated above, using 4 tbs oil. Mix in 1 diced green bell pepper, 1 diced red bell pepper, and 1 medium diced onion. Bake as directed above.
CJ @ Morsels of Life says
Loving this simple recipe – the garlic chili version sounds delicious! 🙂