Quick Herb Roasted Butternut Squash
The perfect nourishing side dish for fall! This Quick Herb Roasted Butternut Squash delivers a mouth-watering flavour combination of herbs and spices you want to make again and again.
- ½ butternut squash
- 4 garlic cloves
- 2 rosemary sprigs
- 6 sage leaves
- 1 tablespoon olive oil extra virgin
- ½ teaspoon sweet paprika powder
- ¼ tablespoon cayenne pepper (optional)
- 1 tablespoon sea salt
Preheat the oven to 200°C (440°F). Peel and cut the butternut squash into about 1,5 cm (½-inch) cubes and scoop out the seeds with a spoon.
Line a baking sheet with parchment paper and place the butternut squash evenly onto the tray, making sure to leave a little space between the cubes.
Drizzle with olive oil and sprinkle with paprika powder, cayenne pepper, rosemary, sage and sea salt. Roast in the oven for about 20 minutes until golden brown and tender.
Serve on its own or as a side dish with meat, fish, or tofu. Store leftovers in the fridge for 3-4 days.