Roasted Butternut Squash with Lemon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I know.  I’ve shared alot of roasting recipes.  But it really is my favorite cooking technique…. I’m not sure if it even counts as a “technique” since it’s so simple.
Butternut squash has a wonderful sweetness that pairs well with citrus, and while I love citrus anytime of the year, in the fall and winter I love how it brightens up those fall flavors.
I’ve served this with roasted chicken, pork roast, even salads, and we’ve loved it every time!

ROASTED BUTTERNUT SQUASH WITH LEMON

1 large butternut squash
1 red onion, cut in 1 inch chunks
3 T fresh lemon juice, plus 3 T for serving
2 T olive oil
1 tsp dried thyme (or 1 T fresh)
3 garlic cloves, minced
kosher salt & black pepper

Peel, seed, and chop squash into 1 inch cubes.
Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
Roast at 425 degrees for 25-35 minutes, or until squash is tender.
Squeeze a little more fresh lemon juice on top just before serving.

Recipe adapted from Everyday Food

Roasted Butternut Squash with Lemon

Ingredients

  • Peel, seed, and chop squash into 1 inch cubes.
  • Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
  • Roast at 425 degrees for 25-35 minutes, or until squash is tender.
  • Squeeze a little more fresh lemon juice on top just before serving.

Instructions

  • Peel, seed, and chop squash into 1 inch cubes.
  • Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
  • Roast at 425 degrees for 25-35 minutes, or until squash is tender.
  • Squeeze a little more fresh lemon juice on top just before serving.
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