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Probably Not A Fan Favourite
I remember as a kid, the thought of vegetables were a nightmare for me. Mainly because I never had a choice to not eat them or pick something else. No wasn’t an option back then.
However later in life, actually much later once I decided to go vegan, I really developed a love for vegetables. Especially fresh and in season ones. Except peas, I always hated peas and still do. lol. It’s the one vegetable you will never see me post. So many people love peas but I could just never stomach the smell or taste of them. ( sorry ,not sorry) 😉
However I know squash isn’t high on a lot of people list sometimes either, especially children. There are so many health benefits to this vegetable that its worth the while to incorporate it some way to your meals at times. There are so many great variations on how to cook this winter vegetable. I kept it pretty simple as you will see. But sometimes it doesnt have to be complicated.
Give it a try and let me know your thoughts or perhaps how you like to prepare it.
golden squash
Roasted Butternut Squash
Chef Perry
Simple Roasted Squash
Prep Time 2 minutes mins
Cook Time 45 minutes mins
Total Time 47 minutes mins
Course Main Course
Ingredients
1 Whole Butternut Squash
Add Kosher Salt
Add Crushed Black Pepper
Add Grape Seed Oil
Instructions
Carefully Slice the butternut squash from top to bottom. If it is too difficult to cut,try putting it in a microwave for 4 or 5 min. This should help soften it up and make it easier to cut.
Pre heat oven to 375 deg.
Using a spoon ,remove the seeds from both sides of the squash
Now sprinkle the salt and cracked pepper all over the flesh of the squashDrizzle with the grape seed oil covering the surface
Place both halves face up on a baking sheet and cook for aprox 40-50 min or fork tender.
Makes for a great side for any main course
Keyword squash, vegetables
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