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Fall time FAAAV!

I still remember the first time I saw someone eating a squash for their main dish at dinner. I thought it was so peculiar, so healthy, and honestly something I would never do! Haaha. Let's just say I've slowly come along on my healthier cravings. I seriously would kill to gobble down this recipe right now! haahaa. The longer you just take baby steps in the right, healthier direction, the easier it becomes and the more your body starts to CRAVE the good stuff!

So, are there any fellow butternut squash lovers out there??? I couldn't leave a tasty tuesday without sharing some sort of recipe!!!

And, did you know that you can roast the Butternut Squash seed just like pumpkin seeds?! Heck yeah!!! Just salt them or spice/herbs, whatever flaaaav you like! mmmm. :)

Roasted Butternut Squash

Total Time: 55 min. Prep Time: 10 min. Cooking Time: 45 min. Yield: 8 servings, about ½ cup each

Ingredients: 1 medium butternut squash, peeled, seeds removed, cut into 1½-inch pieces (about 2 lbs.) 4 tsp. olive oil ½ tsp. sea salt (or Himalayan salt) ½ tsp. ground black pepper 2 Tbsp. finely chopped thyme

Preparation: 1. Preheat oven to 450° F. 2. Place squash in large oven-proof roasting pan (or baking sheet). 3. Drizzle with oil. Season with salt, pepper, and thyme; mix well. Spread squash in a single layer in pan. 4. Bake, turning twice, for 40 to 45 minutes, or until squash is brown and tender-crisp.

Counts as 1 green and 1/2 tsp in the portion control containers! :) Hope you enjoy! Credit to teambeachbodyblog

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