THIS 5 INGREDIENT OVEN ROASTED GARLIC AND HERB BUTTERNUT SQUASH WITH PINE NUTS IS AN EASY FALL DISH PERFECT FOR BUSY WEEKNIGHTS OR ADDED TO YOUR HOLIDAY MENU. SAVE TIME IN THE KITCHEN AND USE PRE-CHOPPED BUTTERNUT SQUASH AND ALREADY TOASTED PINE NUTS.
5 Ingredient Roasted Butternut Squash
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Hey there, Eazy Peazy readers! My name is Jessica from the food blog, Coffee & Crayons. Today I’m taking a little break from my site to share with you one of my favorite butternut squash recipes. It’s super easy, healthy and takes just 5 minutes to prepare. This 5 Ingredient Oven Roasted Garlic and Herb Butternut Squash dish makes a perfect addition to your Thanksgiving menu, or, if you’re like me and can’t wait that long to eat all the butternut squash, it’s simple enough to prepare any night of the week!
Why I Love Butternut Squash
Speaking of all the butternut squash here are some reasons why I can’t get enough of this quintessential Fall and Winter fruit:
- They’re loaded with vitamin A, potassium, fiber and magnesium.
- They can be steamed, sautéed, roasted, toasted, boiled…
- Which means they are incredibly versatile. Delicious in sweet pies or savory stews, butternut squash wears many hats.
- They’re easy to find! And, often times, easy to plant in your very own backyard (although don’t ask me about that last part yet, I’m still waiting on mine).
The only problem I can find with butternut squash is that I can’t stop eating it!
If you love this fantastic fruit (that is often confused as a vegetable) just as much as me, I can almost guarantee you’ll love these recipes, too-
Now, to make THIS super easy and SUPER tasty 5 Ingredient Oven Roasted Garlic and Herb Butternut Squash you will need approximately 8 cups of pre-cubed butternut squash or one 2 1/2 pound squash. If you’re new to butternut squash and have no idea how to peel and chop one up, most markets sell pre-cubed squash which is super handy. If not, I have found that the easiest way to peel butternut squash is with a sturdylike this one. After the skin has been peeled, proceed with chopping into uniform size cubes.
Next, you will toss the butternut squash with olive oil, Italian herbs, and salt + pepper and roast for approximately 20-25 minutes. Transfer to a clean serving bowl, top with toasted pine nuts and fresh herbs, if desired.
You guys, that’s it. Really, seriously, that’s all there is to it!
More holiday side dish recipes to enjoy:
- Thanksgiving Yams with Protein Glaze
- Mashed Loaded Sweet Potatoes
- Honey Braised Carrots
- Bacon Wrapped Green Bean Bundles with Mushroom Gravy
- Cranberry Jello Salad
5 Ingredient Oven Roasted Garlic and Herb Butternut Squash with Pine Nuts
- 1 large Butternut Squash 2 1/2 pounds or 8 cups, cubed
- 2 Tbs olive oil
- 6 cloves garlic minced
- 1 Tbs dried Italian seasoning
- Salt + Pepper to taste
- 1/2 cup toasted pine nuts
- Fresh chopped parsley and rosemary to garnish, optional
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat.
- I love Silicon Baking Matbecause they make clean up so easy. I use the ones with the circles on it because it is great for my holiday baking.
- Set aside.
- Peel, seed and chop butternut squash into small cubes of approximately equal size (total amount should equal approximately 8 cups).
- Transfer butternut squash, olive oil, minced garlic, Italian seasoning, and salt and pepper to a large mixing bowl. Toss well to combine.
- Arrange the butternut squash on the prepared baking sheet spread in single layer. Bake at 400 degrees F for approximately 20-25 minutes, or until fork tender and browning around the edges.
- Remove the squash from the oven and transfer to a large serving dish. Sprinkle with the toasted pine nuts and fresh chopped herbs, if desired.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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