27 November 2013

Yummy Roasted Butternut Squash Recipe

1. Wash one medium sized butternut squash, scoop out the seeds and cut into 1" chunks. Place them in a large bowl. (I used my squash with the peel on but you can peel it if desired.)

2. Add the following into the large bowl as well;
1 heaping tbsp of herbes de provence
black pepper
kosher salt
5 cloves of garlic, peeled and smashed
1/2 cup orange juice
1/2 cup olive oil
2 tbsp red wine vinegar

3. Mix well with a wooden spoon.

4. Cover and place in the fridge overnight.

5. Line a large baking sheet with edges with parchment. Mix the squash and marinade one last time and pout it all out on the baking sheet. (Try not to faint from the delish smell!)

6.  Bake at 400 degrees until golden and fork tender - about 45-60 minutes. Enjoy! Wonderful warm or cold.


Deborah Davis said...

What a wonderfully delicious recipe for Roasted Butternut Squash! I can't wait to try this. It looks so easy too! Thank you for sharing this yummy dish on the Healthy, Happy, Green & Natural Party Hop. Happy Holidays to you!

Marla Gates said...

Sound wonderful. I love butternut squash and still have some that I stored for the winter. Thanks for sharing. Visiting from Health, Happy, Green & Natural Blog Hop.

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