Ingredients
The following ingredients have 5 Servings
- 1 medium butternut squash, peeled and cubed, seeds removed ((~7 cups cubed))
- 1 Tbsp avocado oil ((or other neutral oil with high smoke point))
- 1 ½ Tbsp maple syrup
- 1 healthy pinch sea salt and black pepper
- 1-2 tsp curry powder
Instruction
- The best way to cut butternut squash is to start with a large, very sharp knife and a sturdy cutting board. To begin, cut off the top stem and bottom end of your squash and discard.
- Then cut the squash in half where the small, cylinder shape and round, bulb shape meet. Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin (NOTE: You can leave it on as the skin is edible, but we prefer removing it for creamier texture). Remove any seeds with a spoon or ice cream scoop. Cut the squash into small (~1/2 - 3/4-inch) cubes. For a visual of how to chop squash, watch this short video.
- Preheat oven to 400 degrees F (204 C) and line 1 large baking sheet with parchment paper or a non-stick sheet (use more baking sheets if making a larger batch — just know it will require more time to roast).
- To a large mixing bowl or the prepared baking sheet(s), add cubed squash, avocado oil, maple syrup, salt, pepper, and curry powder or shawarma spice blend (optional). Toss until evenly coated with a spoon or spatula, then arrange in a single layer. Make sure there is a little room between the squash pieces to help them roast and get golden brown.
- Bake for ~20-25 minutes or until lightly browned. Toss at the 15-minute mark for more even cooking. Enjoy roasted squash in bowls, on salads, blended into soups, or as a side to nearly any main!
- Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Not freezer friendly once baked. Reheat on the stovetop over medium heat, or in a 350 degree F (176 C) oven or microwave until hot.
