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Roasted Butternut Squash

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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

  1. Preheat oven to 425 degrees. Cover one rimmed sheet pan with parchment paper.
  2. Mix oil and syrup, then pour into a gallon zip lock bag.
  3. Mix spices , then add to zip lock bag.
  4. Scrub the squash well, you will be eating the rind.
  5. Cut the squash crosswise between the neck and body.
  6. Cut the body in half and scoop out the seeds.
  7. Cut the neck into slices the long way – 1/2 to 3/4 inches thick.
  8. Cut the body into slices 1/2 to 3/4 inches thick.
  9. Add squash to baggie and coat the squash uniformly.
  10. Place squash slices on baking sheet with optimal spacing for roasting.
  11. 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

Find it online: https://www.earlyjavaman.com/roasted-butternut-squash/