Butternut squash and I had a love/hate relationship.
I loved to eat it, but HATED to prepare it because of the hard skin.
I used to try and chop the whole butternut squash in half to roast and then scoop out of the skin. Then I learned that it’s much easier to just peel the squash with a potato peeler. Once I discovered that little trick our relationship progressed to a love/love relationship. I love you little butternut squashy-poo!
Anyways, squash is frugal and nutritious. Those two words together make my heart sing. There’s a lot of basic ways to roast squash, but I decided to throw a little pumpkin spice on there one day, and the results were delicious. It passed the 17 month old test, the 3-year-old test, and the husband test. Not too shabby if I don’t say so myself!
Don’t forget, you can make your own pumpkin spice!
- 1 medium-size butternut squash (around 2 pounds)
- 1 TB coconut oil
- 2 tsp pumpkin spice
- ½ tsp unrefined sea salt
- Preheat oven to 400 degrees.
- Peel the butternut squash, remove seeds, and cut into 1 inch cubes.
- Toss the squash in coconut oil until all the pieces are well-coated.
- Add pumpkin spice seasoning and salt. Stir until well-coated.
- Place on a baking sheet and roast for 30 minutes.
How do you like to eat butternut squash? Do you have a pet name for your favorite food items? 😉