Butternut squash is the perfect addition to your next meal! It is rich in vitamin C, vitamin E, fibre, potassium and carotenoids (as well as many others). Carotenoids are plant-pigments that come from orange coloured fruits and vegetables that help support your immune system, fight free-radical damage and reduce inflammation in your body. In other words, carotenoids are powerful antioxidants that our bodies need for healthy immune function!
What you will need:
- 1 butternut squash
- olive oil
- your favourite sea salt or herb blend.
How to use roasted butternut squash:
- use it as a side dish with grilled salmon, chicken or steaks
- have it for breakfast with fried eggs and avocado
- add it to soups and pasta sauces to thicken and add flavour + colour
- add it to pancakes, muffins or cake recipes (omit the herbs)
- add it to kale Caesar salad, quinoa salad or greek salad
- have it as an addition to a nourish/buddha bowl
How to cut and prepare butternut squash for roasting: I’m sure many people would agree with me when I say that I would rather be doing pretty much anything than I would be tackling a butternut squash. It’s honestly feels like a super frustrating workout. Who knew that wrestling with a vegetable could be so much work? THANKFULLY I have a few tips that should make tackling your butternut squash that much less of a workout.
- start by washing the outside of the butternut squash with warm water and produce soap if you have it (You don’t know where this squash has been! When you cut into the squash you contaminate the inside of the squash with the debris/germs on the outside of the squash from the knife). Make sure to dry the squash completely so you can get a good handle on it.
- use a sharp knife! I know it seems a little strange.. if i’m going to cut myself, why do I want a sharp knife? You are actually much less likely to cut yourself if you’re using a sharp knife than if you’re using a dull knife that can’t puncture through the outside of the squash.
- cut 1 inch off both ends of the squash. This removes the stem of the squash and the bottom end which are typically the hardest to cut through.
- now cut lengthways down the middle of the butternut squash once you have cut both ends off. This should make it much, much easier to cut through. Now scrape out the seeds and get it ready to roast.
Easy Roasted Butternut Squash
Ingredients
- 1 butternut squash
- 3 tbsp olive oil
- 1 tsp Cape Herb & Spice sea salt
Directions
- Step 1 Turn on your oven to 350F. Wash the outside of the butternut squash, then thoroughly dry. Cut the butternut squash lengthwise and scrape out the seeds using a spoon (to make cutting easier, you can cut off 1 inch of each end of the squash before cutting down the middle).
- Step 2 Place the 2 halves into a roasting pan, face up. Drizzle with olive oil evenly, then sprinkle with the herbs + sea salt. I used a brand called Cape Herb which is a herb + sea salt mix. If you don’t have this then use 1/2 tsp sea salt and a mixture of your favourite spices (onion, garlic + paprika is also super tasty). Take a spoon to help distribute the oil and spices over the squash evenly.
- Step 3 Roast at 350 for approximately 1 hour. Pierce the squash with a fork to check if it is done. You want the squash to be fairly soft, the fork should insert without too much resistance. Enjoy!
