Roasted Butternut Squash
Adapted from a recipe by Nisha Vora
Ingredients
Scale
- 1 1/2 lb. Butternut Squash
- 2 tsp. Avocado Oil
- 2 tsp. Maple Syrup
- 3/4 tsp. Cumin
- 3/4 tsp. Coriander
- 1/4 tsp. Chipotle Chili Flakes
- 3/4 tsp. Salt
Instructions
- Preheat oven to 425 degrees. Cover one rimmed sheet pan with parchment paper.
- Mix oil and syrup, then pour into a gallon zip lock bag.
- Mix spices , then add to zip lock bag.
- Scrub the squash well, you will be eating the rind.
- Cut the squash crosswise between the neck and body.
- Cut the body in half and scoop out the seeds.
- Cut the neck into slices the long way – 1/2 to 3/4 inches thick.
- Cut the body into slices 1/2 to 3/4 inches thick.
- Add squash to baggie and coat the squash uniformly.
- Place squash slices on baking sheet with optimal spacing for roasting.
- Roast for 20-25 minutes or until nicely browned (no need to flip).
Notes
Two things are important for roasting vegetables:
- Cut or slice to a consistent thickness for a uniform doneness
- Choose the right thickness for optimal crispness on the outside and doneness on the inside
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