Roasted Butternut Squash

Butternut squash is one of the best things a Nashville Fall has to offer. It is such a versatile squash! It can be savory or sweet, mixed into pasta or caramelized for a sweet side dish!

This recipe is really easy to make and delicious! The best thing about roasted butternut squash is you can season it is however you’d like, if you want to make it spicier, just add more red pepper!

We used:

  • 1 large butternut squash scrubbed
  • 1 garlic clove, finely grated
  • ¼ cup olive oil
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 Preheat oven to 425°. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.
Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin.
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Now for the seasoning!!
Whisk the garlic and olive oil, add 1 teaspoon of red wine vinegar and season with salt and pepper.
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Drizzle the herb oil over the butternut squash and top with goat cheese or parmesan cheese!
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recipe adapted from here.