I probably make butternut squash at least once a week. It's so versatile and can easily be thrown in a steak and roasted veggie quinoa bowl , or tossed into a quinoa and kale salad. My favorite thing to do when I have leftover roasted butternut squash is to throw it in a hash topped with a fried egg. While butternut squash is great simply on its own with a little olive oil and salt and pepper, I love to add fresh herbs for a little extra flavor. If you don't have fresh sage or rosemary like the recipe calls for, you can also use dried herbs!
Prep Time: 8 minutes Cook Time: 30 minutes
- 1 large butternut squash
- 2 tbsp olive oil
- 1 sprig of rosemary
- 2 sage leaves
- salt & pepper to taste
- Pre-heat oven to 400 degrees.
- Peel the butternut squash, remove the seeds and cut into 3/4 inch cubes.
- Line a baking sheet with olive oil and add butternut squash. Add in the finely chopped rosemary and sage and season with salt and pepper. Using your hands, toss the butternut squash so the pieces are evenly coated in olive oil.
- Roast for 15 minutes and flip the pieces halfway through. Cook for an additional 15 minutes.
- Top with additional herbs if desired.