This article brought to you by Mountains Community Hospital and Kailia Brooks, Realtor
By Victoria Heerschap
This super side dish is savory and sweet with hints of sugar, spice, and fresh herbs. It’s a simple recipe, but the sophisticated flavor profile gives off the illusion of a much more complex dish.
Roasted squash a steadfast side dish, and has remained a popular recipe for centuries. This could have to do with the nutritional properties of butternut squash, which is great for digestion and blood pressure. Butternut squash is a good source of potassium and fiber. This is definitely a recipe that should go in your rotation!
Roasted Butternut Squash Recipe
Ingredients:
1 large butternut squash – peeled, seeded, and cubed
2 tbsp. olive oil
1 tbsp. maple syrup
2 sprigs fresh thyme – de-stemmed and chopped
2 tsp. kosher salt
1/8 tsp. ground nutmeg
½ tsp. black pepper
Directions:
Preheat your oven to 400°. Grease a baking sheet.
Peel, seed, and rinse the butternut squash, then cut into 1” cubes.
In a large mixing bowl, toss the squash in the olive oil, maple syrup, thyme, salt, pepper, and nutmeg. Pour the coated squash onto the prepared baking sheet, arranging in a single layer. (Use a second baking sheet if necessary.)
Roast the butternut squash for 30 minutes, or until the squash is golden on the outside and silky on the inside.
