Meatless Monday: Roasted Butternut Squash

By: Lauren Miyashiro
Related To:

Laura Calder - Roasted Squash.

Photo by: Adrian Mueller ©2012, Adrian Mueller / AMueller.com, Cooking Channel, LLC. All Rights Reserved.

Adrian Mueller, 2012, Adrian Mueller / AMueller.com, Cooking Channel, LLC. All Rights Reserved.

You've probably been seeing a lot of recipes for butternut squash lately, and for good reason. It's rich, creamy and sweet, making it hard to believe that it's healthy -- a good source of fiber, low in fat, high in antioxidant-rich vitamin C kind of healthy.

Roasting is my cooking method of choice when it comes to butternut squash. Slicing the squash beforehand cuts out a big chunk of the roasting time. In a hot oven with just a touch of oil, salt and fresh herbs, the flesh softens and the edges caramelize in just a half hour. You can add it to any variety of dishes: toss it with quinoa, turn it into pasta or pair it with some stinky cheese. I love eating it just as it is out of the oven. I've even been known to use mashed leftovers to make the ultimate grilled cheese. Trust me on this.

1 butternut squash, about 1 pound
1 tablespoons olive oil
Kosher salt and freshly ground black pepper
A few sprigs fresh thyme
1 to 2 tablespoons butter
A few bay leaves
Heat the oven to 400 degrees F.

Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

Keep Reading

Next Up

Meatless Monday: Autumn Rice Salad

Quick-cooking rice makes this Autumn Rice Salad a speedy weeknight dinner.

Meatless Monday: Vegetarian Thanksgiving Sides

The great news is that most side dishes are either meatless or can be made without meat very easily (and just as deliciously).

Meatless Monday: Stuffed Artichokes

Make meatless stuffed artichokes for an easy Thanksgiving side or vegetarian main.

Meatless Monday: Parsnip and Apple Tarte Tatin

Put a savory spin on a classic tarte tatin with parsnip-apple tarte tatin for Meatless Monday.

Thanksgiving Side Dishes That'll Hold Up to Reheating

Get make-ahead Thanksgiving side dish recipes that will reheat well on Cooking Channel, including cranberry sauce, stuffing and more.

Fall Fest: Bring On the Brussels Sprouts

Get Cooking Channel's favorite Brussels sprouts recipes just in time for Thanksgiving.

Summer Fest: 5 Ways to Prepare Sweet Potatoes

Sweet potatoes are available most of the year, but the fall season is truly when they shine as that is when the fresh crop comes in.

Fall Fest: Carrot Recipes to Covet

Turn carrots into soup, salad, dessert and even jam with these clever ideas.

On TV

So Much Pretty Food Here