Might Be In Over My Head…Maybe?

Monday Munchies: Roasted Butternut Squash www.wifemomhouseohmy.comI’m a sucker for comfort foods, even in the summer. The hearty warm dishes that stick to your bones with yummy goodness. One go to for me is the autumn squashes – butternut squash, acorn squash and of course pumpkin. There are just sometimes that I have a craving for those must have warm and savory flavors. The other day I found an awesome buy on butternut squash and of course I snagged it. Well, today was a must have comfort food day so I made my favorite roasted butternut squash. What’s so great about comfort foods, at least to me, is that they are often so wonderfully simple. That is definitely true for this roasted butternut squash recipe.

Ingredients:

Butternut squash

1/2 stick of salted butter

2 teaspoons brown sugar

salt

black peppercorn

Putting It All Together:

1. Preheat oven at 425 degrees.

2. Peel, clean and dice butternut squash into 1/2 inch cubes. Place on a jelly roll pan in one even layer.

3. Pour melted butter evenly over butternut squash cubes. Stir if needed to make sure each piece is coated evenly. There will be a thin layer of melted butter on the bottom of the pan.

4. Sprinkle brown sugar and small pinches of salt on top of the butternut squash cubes. With a peppermill, grind pepper lightly on top of butternut squash cubes.

5. Bake in the oven until tender with a slight al dente crispness – about 25 to 30 minutes.

6. Serve alone, as a side or paired with a buttery croissant.

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