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Roasted butternut squash is the simplest way to use this hearty winter vegetable. Just cut, toss in spices and bake till tender. Toast the seeds to make for a quick snack.

Roasted Butternut Squash

Roasted Butternut Squash Roasted butternut squash is the simplest way to use this hearty winter vegetable. Just cut, toss in spices and bake till tender. Toast the seeds to make for a quick snack.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 375 kcal

Ingredients

  • 1/2 butternut squash
  • Salt to taste
  • ½ teaspoon black pepper
  • ½ teaspoon oregano
  • 2 tablespoon olive oil
  • ¼ teaspoon red chili powder
  • ¼ teaspoon red chili flakes optional
  • 3 cloves garlic chopped

Instructions

  1. Scoop out the seeds of the butternut squash, and set them aside.
  2. Wash, peel and then cut the butternut squash into cubes.
  3. Place the cubed butternut squash in a bowl. Add salt, black pepper, oregano, red chili powder, olive oil and chopped garlic. Toss together till the butternut squash is completely coated.
  4. Pre-heat oven to 180 C.
  5. Place the cubed butternut squash on a baking tray making sure that they don’t overlap each other.
  6. Bake for about 30 – 35 minutes till the squash is fork tender. Turn over the squash half-way round the baking process.
  7. Meanwhile, take the seeds of the squash and wash them to remove the membrane. Drain and dry the seeds, and then place them in a bowl.
  8. Season with salt, black pepper and olive oil. Toss to coat.
  9. Once the butternut squash is roasted, remove the baking tray and place the seasoned seeds in the baking tray. Bake for about 10 – 15 minutes till toasted and golden brown.