I do my best to incorporate veggies into my family’s diet. Most kids have an aversion to veggies but I’m proud to say that my boys love’ em! That is why I see to it that we observe meatless Mondays. Of course, we serve chicken or fish, but a platter of veggies is always served, too. One of my fave veggie dishes is this Roasted Butternut Squash.
How I Came up with this Roasted Butternut Squash dish
The idea came to mind when I had an abundance of butternut squash from the garden. I suddenly realized that I hadn’t used them all up when I made some butternut squash chowder. I needed a side dish for my leftover Korean barbecue and decided to use up the rest of the butternut squash.
The best thing about this is that you just chop up the butternut squash into cubes, season them, and then throw them in the oven. Best for Monday meals, too, since Mondays are usually hectic.
Baking Pan vs Cooling Rack
The first time I made roasted butternut squash, I just used a baking pan. The downside is that I had to flip over each piece! Therefore, I decided to use a cooling rack on top of the pan. The small grid-like pattern prevented even the smallest of veggies from falling through. The best thing about it is that I did not have to flip over the pieces! They cooked perfectly even thanks to my cooling rack! Roasting veggies has never been easier with cooling and roasting racks. They’re easy to clean, too, just rinse then soak in hot water with mild dish washing soap then scrub after an hour.
I found myself popping small pieces into my mouth even before dinner was served. Good thing I had a lot of them or else they would’ve been gone already!
Without further ado, here is the recipe for Roasted Butternut Squash. Serve it with your favorite chicken, meat or fish dish.
Don’t forget to share this recipe with your friends, too! Leave us a comment below if you’ve tried it. Suggestions for other veggie recipes are most welcome. Enjoy!
Check out our Roasted Asparagus and Bacon recipe, too!