Simple Roasted Butternut Squash


My daughter isn’t in school yet so I have her watch some learning videos every so often just to get her started with learning to focus and retaining information. The other day she wanted to learn about the brain. I showed her a short 4 minute clip and at the end of clip they discussed ways to keep the brain healthy. I was also intrigue. All of the tips were obvious, exercise, eat healthy, work the brain…etc. But the eating healthy one, although is obvious, sometimes I overlook just how important it is to eat healthy and nourish the brain not just the body. So that day, I made the kids and me roasted butternut squash (a great brain food) as a side to our lunch.

I usually buy precut because because it’s just easier. The only thing is you have to use it fairly quick or they become slimy 🤢 in the fridge and end up being tossed. A 12 ounce bag would be enough for 2 adults, but in this case it was the perfect amount for my kids and me. Here is a quick and simple method to make perfectly roasted butternut squash that can be eaten as-is or added to a salad!

Some things to remember when roasting vegetables, water is not your friend. Do not crowd that pan or they will steam rather than brown. Another note is to make sure the veggies are dry. Lastly, season liberally with oil, salt and pepper. Roasting brings out the natural sweetness of the vegetables, oil keeps the vegetables moist, the salt and pepper intensifies the flavors and makes taking bites of the veggies after they come out of the oven irresistible!

With 12 ounce I only needed a small baking pan.
Seasoned and ready to go into the oven.
Delicious! I didn’t even need to turn them half way through the roasting process.

Roasted Butternut Squash
12 ounce peeled and cut butternut squash (about 2 inch pieces)
1 Tbs olive oil
1/2 tsp salt (or to preference)
1/4 tsp pepper (or to preference)
1/4 tsp Garlic Powder
1/4 tsp Trader Joes’s Onion Salt (optional)

Preheat oven to 400℉
Add squash onto baking pan (spaced out)
Toss with olive oil, salt and pepper and make sure they’re evenly coated.
Bake for 20-25 minutes until edges become brown and caramelized but not burnt.
Enjoy as-is or toss in a salad with cranberries, red onions and toast walnuts!

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