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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 176kcal
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