I was late jumping on the butternut squash bandwagon. I would walk by them in the produce department and wonder what I could do with them? One day, I picked up a couple and just decided that I would figure out what to do with them once I got home. I discovered that when roasted, this roasted butter squash and sweet potatoes recipe is delicious.
After a little research, I have learned a few things about butternut squash. They are delicious and unbelievably nutritious. Butternut squash has no saturated fats or cholesterol, is an amazing source of fiber, phyto-nutrients, Vitamin A and B-complex vitamins.
Paired with sweet potatoes, sage and cinnamon, roasted butternut squash makes the perfect side dish.
After fighting with a couple of squashes, I learned that the best way to peel a butternut squash is to not fight with it. Poke a couple of holes in your squash, then microwave for 2-3 minutes, rotating halfway through. It will be much easier to peel and slice.
This recipe makes enough for two meals. Serve the first half as a side dish one night, and use the second half to make our Roasted Butternut Squash Soup for another meal.