This is my dad’s recipe, [hey dad!] he made it the other night for dinner and I could not stop eating it. I am not that big of a squash person, but I think this recipe might have converted me. Squash is so in now, (right?) so grab your butternut squash and let’s get roastin. Remember, this is a home cook recipe so we don’t get all exact with the measurements.
- 1 Butternut Squash, skin peeled, sliced and diced into bite-sized pieces
- Olive Oil
- Salt + Pepper
Let’s get Roastin’
Preheat your oven to 375F.
Take your diced squash and place it in a zip-lock bag. Or if you prefer, place it on a pan lined with aluminum foil.
Drizzle over, or pour into the bag, some olive oil, enough to coat the squash.
Then sprinkle about a TBSP of both cinnamon + allspice + ginger.
If you’re using the bag method, or just on the lined pan, mix everything together well until it is all coated. Then finish off with salt + pepper.
Place in the oven for about 40 min or until soft to the bite.
Now you have the perfect roasted butternut squash that you just cannot stop eating!