2pounds(900grams)butternut squashcut in ½ inch slices or into ¾ inch dice
SAVORY ROASTED BUTTERNUT SQUASH
1½tablespoon(21grams)extra virgin olive oil
3clovesgarlic
2sprigsrosemary
5leavessage
½teaspoonsalt
¼teaspoonblack pepper
SWEET ROASTED BUTTERNUT SQUASH
1½tablespoonsextra virgin olive oil
1tablespoonmaple syrup
1teaspooncinnamon
½teaspoonsalt
1sprig rosemary
¼teaspoongrated nutmeg, ½ tsp ground ginger, and 1 pinch cayenne pepper are optional
SAVORY ROASTED BUTTERNUT SQUASH
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Peel the butternut squash with a vegetable peeler, cut it in half lengthwise with a sharp knife and scoop out the seeds with a spoon.Put the squash flat on a cutting board and cut ⅓ inch (about 1 cm) slices.
Transfer the slices to the baking sheet, then season with salt, pepper, crushedgarlic, rosemaryneedles, choppedsageleaves, and thymeleaves.Toss to spread the seasoning, then arrange the slices on a single layer without overlapping.
Bake for 30 minutes, until the squash is fork-tender and slightly browned.
Transfer onto a serving platter and serve as a side dish for a weeknight dinner or a special holiday meal.
SWEET ROASTED BUTTERNUT SQASH
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Peel the butternut squash with a vegetable peeler, cut it in half lengthwise and scoop out the seeds.Put the squash flat on a cutting board and cut ½ inch (about 1.5 cm) slices, then cut each slice into cubes.
Transfer the cubes to the baking sheet and season with cinnamon, maplesyrup, a pinch of salt, and rosemaryneedles.Optionally you can also add grated nutmeg, groundginger, and a pinch of cayenne pepper.Toss to spread the seasoning, then arrange on a single layer without overlapping.
Bake in the oven for about 30 minutes, until the roasted butternut squash is tender and slightly brown.
Transfer onto a serving platter and serve. These are perfect for a memorable holiday meal.