Oven Roasted Butternut Squash Oil Free Food

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
• Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
• Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

OVEN ROASTED BUTTERNUT SQUASH (OIL-FREE)

Steps:

• Preheat your oven to 400˚F and line a baking sheet with parchment paper.
• Peel the butternut squash and cut into 1″ cubes. (see this video on How To Cut Butternut Squash, if needed)
• To a large mixing bowl, add the butternut squash cubes, maple syrup, spices, salt, and pepper. Toss with a wooden spoon or spatula until all the squash is evenly coated. Then, spread the squash out on the baking sheet in a single layer.
• Bake for 30 minutes until the squash and tender and slightly browned around the edges.
• Remove from the oven and let cool for 5-10 minutes. Enjoy the roasted butternut squash by itself as a side dish, toss it in salads, bowls, or even make a delicious healthy vegan Roasted Butternut Squash Soup.
• Roasted butternut squash leftovers can be stored in the fridge for up to 3 days. But, it is best when served fresh. Reheat at 350˚F in the oven until hot. This does not freeze well once it's been cooked.

OVEN ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°F.
• Peel and dice (1/2 inch pieces work well) butternut squash. With practice this will get faster.
• Spray a cookie sheet with non-stick spray.
• Spread out squash in single layer on sheet.
• Sprinkle dill weed over squash.
• Drizzle with olive oil.
• Bake for 30-45 minutes or until squash is tender(again depending on size of pieces and amount of squash).

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
• Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.