Healthy butternut squash recipe
I hope you all had a wonderful rest of the weekend! The weather ended up being amazing here, so I was a happy girl.
Last weekend, I bought a cute little butternut squash at the farmers market (because I am still on my kick of loving orange foods), and I was dying to make something yummy out of it yesterday at lunchtime.
And this Roasted Butternut Squash dish was born!
Roasted Butternut Squash with Onions and Raisins
(Recipe adapted from here)
1 medium butternut squash (peeled, seeded, and diced)
1 cup onion (sliced into halves)
1/2 cup raisins (next time I’ll use golden raisins but didn’t have any this time)
3 tablespoons extra virgin olive oil
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
Preheat oven to 400 degrees F. Place all ingredients into a large baking dish and stir to coat with olive oil. Roast for 35 to 40 minutes or until squash is tender (mine took about 30 minutes). Serves 4.
This was really good and was just filling enough to hold me over until our Sunday steak, wine, and popcorn extravaganza. And I must comment on how amazing this made the house smell. I have a very sensitive sense of smell (my mom has compared it to that of a dog which is a little insulting), and anything that smells this fantastic is a winner in my book!
This would also taste amazing with kale, which I totally plan to include next time.
I’ve already decided that the next orange thing I make will be this smoothie. Can’t wait!
And here is a predictable recap of last night…
I over-salted the popcorn a bit though, and I am parched this morning!
Have a great day!