Roasted Butternut Squash is probably my favourite roasted veg. I can’t seem to get enough of it this year and I think its because its so easy and it really brings the plate to life, even with beetroot and sweet potato, butternut brings something to the plate that just adds a different texture and flavour. It’s a ‘depth’ veg if you like, (I am genuinely trying to sound like I know what I mean here….).
If you aren’t sure how to prepare a butternut to roast, then there are so many videos on how to do this. You can also buy the bag of prepped veg, though this will probably give you very symmetrical pieces and if you’re anything like me, you will want different shapes and sizes to make the dish look more ‘depth’, (that word again).
An average butternut squash should serve 4 as a rough measure.
1 x butternut squash ( peeled, prepped and chopped into 2 inch chunks)
4 tablespoons x Coconut Oil
2 tablespoons x All Purpose Seasoning ( I used Dunns River)
Salt and Pepper for seasoning
1. Preheat oven to 200 degrees and place roasting tin in the oven to warm.
2. When the oven is at 200 degrees, carefully remove the roasting tin.
3. Place butternut squash chunks, covered with the coconut oil, and all seasoning.
4. Place in oven, for 20 minutes, then remove.
5. Gently turn the butternut to ensure it is all coated.
6. Return to oven for a further 20 minutes.
7. Serve immediately or store for the following day.