Sometimes you just need a staple to throw in the fridge and remix as needed. This week, that staple was butternut squash. The perfect fall roasted vegetable that can be used in oh-so-many recipes. We at this straight up, tossed in salad, wrapped in burritos, atop quinoa, and as a side to other dishes. It's easy to make and versatile AF. Win, win.
Here's the recipe.
Easy Spiced Butternut Squash
Ingredients
2 lbs cubed butternut squash
4 tablespoons olive oil
3 tablespoons red pepper flakes
4 tablespoons San Juan Island Sea Salt, San Juan Blend*
Method
Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper. Then, add half the ingredients to a large ziplock bag. Shake until the butternut squash is well-coated. Distribute the squash in a single layer on the pan and then repeat for the other half.
Bake for 30 minutes, rotating the pans at the 20 minute mark. Then, turn the heat up to 475 and bake for another 10 minutes.
Enjoy hot, cold, or room temp.
*If you are unable to find San Juan Island Sea Salt, you can combine the following spices: sea salt, garlic, black pepper, paprika, parsley seed, and celery seed.
Here's the recipe.
Easy Spiced Butternut Squash
Ingredients
2 lbs cubed butternut squash
4 tablespoons olive oil
3 tablespoons red pepper flakes
4 tablespoons San Juan Island Sea Salt, San Juan Blend*
Method
Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper. Then, add half the ingredients to a large ziplock bag. Shake until the butternut squash is well-coated. Distribute the squash in a single layer on the pan and then repeat for the other half.
Bake for 30 minutes, rotating the pans at the 20 minute mark. Then, turn the heat up to 475 and bake for another 10 minutes.
Enjoy hot, cold, or room temp.
*If you are unable to find San Juan Island Sea Salt, you can combine the following spices: sea salt, garlic, black pepper, paprika, parsley seed, and celery seed.
