Squash is one of the most classic flavors of fall. Pumpkin gets plenty of press, since we tend to use it for sweet dishes in the US, but I think acorn squash and butternut squash are both pretty stellar too. I like to roast them in the oven, so they get a nice, caramelized exterior. Add some butter or olive oil, season it with herbs, and you’re looking at a pretty tasty dish.
These butternut squash bites are one of my go-to recipes on weeknights. Often I buy the packages of prepared butternut squash that’s been peeled and cut into bite-sized squares, but it’s also not very hard to just peel and cut it at home. Plus, a whole butternut squash will last a couple of weeks just sitting on your shelf, cutting back on all those vegetables that seem to wilt in my fridge.
Do you ever cook with squash? What are some of your favorite squash dishes?
- 1 butternut squash
- 2 tablespoons olive oil
- 2 teaspoons fresh or dried rosemary
- Salt and pepper to taste
- Start by preheating the oven to 425 degrees.
- Peel the skin off the butternut squash with a vegetable peeler and/or a knife (carefully!).
- Cut the peeled butternut squash in half and then cut each half in half so it's in quarters. Slice off half inch triangles. If you want even smaller triangles, cut those triangles in half again.
- Put the cut butternut squash in a bowl and add the olive oil, rosemary, and a healthy amount of salt and pepper. Mix so the squash is evenly coated.
- Evenly spread the squash on a baking sheet. Bake in the oven for 20 minute, flipping and mixing up the butternut squash triangles halfway through. It's okay if they get a little brown. Remove from the oven when the squash is easily pierced with a fork.