Winter Dinners: Roasted Butternut Squash

As always, the big question came up late yesterday afternoon…whatcha want for dinner tonight babe? The plan was a butternut squash soup but that somehow turned into a much simpler meal of Roasted Butternut Squash + as always, a giant salad.
My babe was busy packing all night trying to get everything together to leave this morning for 2 weeks.
I wanted to make something yummy but simple so I could still enjoy our last night together and out came this scrumptious, warm & cozy meal! SO GOOD!

So, this was my first time roasting a squash & after reading a couple things online + a phone call to my mom, it seriously couldn’t have been easier! So if your a first time squash roaster like I was — have no fear! 😉 lol

What I Did:
– preheat oven to 400 degrees, make sure your rack is in the middle
– not wanting to slice a finger off, I read that its easier to cut into your squash if you pop it in the microwave for a couple minutes to soften it up first. Using a knife, I put several slits into the squash all over & popped the big guy into the mic for 2 minutes.
– Cut off both ends
– Cut into quarters: 1) cut in half, across the middle. 2) cut in half again, length wise
– Steamed squash for about 5 minutes to soften before roasting
– Olive Oil + Sea Salt & Pepper into baking pan
– Placed all 4 pieces of squash, flesh side down, into the pan and gave ’em a good swirl around to soak up all the olive oil, salt & peppery goodness in the pan
– Roasted about 45 minutes, turning the pan once to make sure all 4 pieces roasted evenly.
– Last 5 minutes: Pulled pan from the oven, turned on the broiler, flipped my squash (now flesh side up) sprinkled with cinnamon & poured 1 cup apple cider over the squash & popped back into the over, under the broiler for 5 minutes to get extra yummy & caramelized.

Plate along side our so-healthy & colorful salad and Voilà! Dinner is served! So simple, healthy & satisfying. xx

Much Love, Health & Happiness,