Butternut squash is plentiful in the fall & winter, and nutritious to boot! It is low in calories and teeming with fiber, beta carotene (vitamin A), vitamin C, folate, potassium and vitamin B6, just to name a few. Add the fact that the high amount of antioxidants can have a anti-inflammatory effect...and you have a super food!
Basic Roasted Butternut Squash
1 butternut squash
Preheat oven to 350 degrees. Cut squash in half lengthwise. Scoop out seeds. Brush with a little olive oil, place cut side down on baking sheet or in a casserole dish and bake until soft, about 45 minutes.
Variations: You can season it with whatever you wish after cooking or you can season it before cooking and roast it cut side up. Ideas? Nutmeg, salt, pepper, brown sugar, allspice, pumpkin pie seasoning, butter, cloves, ginger.
Feeling more adventurous? Give this recipe a try!