Roasted Butternut Squash with Sauteed Spinach and Asparagus
Roasting butternut squash is easy.
The hard part is preparing the squash.
Get your big knife ready!
Recipe
Cube butternut squash. It might be easier if you cut off both ends and then peel the skin using a vegetable peeler.
Toss cubed butternut squash in:
- 3 Tbs Mac Nut Oil
- Cinnamon
- Salt
- Pepper
Line a baking sheet with parchment paper.
Spread seasoned squash on the baking sheet.
Roast in 400 degree oven for about 45 minutes, stirring/flipping at least once or twice during cooking time.
Can just stop here and serve.
Leftovers
For leftovers the next day I added spinach and asparagus, warmed all in a little Mac Nut oil and served with a turkey burger.
Garlic &
Herb Squash
- Garlic Powder
- Bragg’s Herb Sprinkle
- Salt & Pepper
- Butternut Squash cubes (Prepared as shown above, or purchase easy-prep bags of squash cubes)
- Onion
Line a baking sheet with parchment paper.
Toss the squash cubes and onions in Avocado Oil.
Spread on baking sheet and sprinkle with salt, pepper and seasoning.
Easy Leftovers for Breakfast or a Snack
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