I’m obsessed with roasted veggies. Roasting makes anything more delicious, and it is so helpful for meal prep because you can prepare a large amount of food with minimal effort. On any given week, I’m probably roasting a couple pans of different veggies for my meal prep.
Now, what to roast? You name it, you can probably roast it. The basic steps are always the same: Chop into large chunks, toss in a little olive oil to coat (this helps prevent the veggies from drying out, and gives your seasonings something to stick to), then season with salt/pepper/spices and bake in a single layer until fork-tender and slightly browned on the bottom.
Here is a simple & delicious recipe for roasted butternut squash to get you started.
ROASTED BUTTERNUT SQUASH RECIPE
- 1 butternut squash, chopped (about 2 lbs)
- 2 tablespoon olive oil
- salt, pepper, herbs/spices
- Preheat oven to 400F.
- Prepare the butternut squash by peeling it, removing the seeds, and chopping into chunks.
(Here’s a quick tutorial)
- In a large bowl, toss in olive oil, salt, pepper, and seasonings until well-coated (I like to use cumin and oregano, or curry powder, or any herb blend).
- Spread squash into a single layer on a large sheet pan. It’s important not to overcrowd, otherwise the squash won’t brown. I like to line my pan with foil for easier clean up.
- Bake until squash is fork-tender and slightly browned at the bottom, usually about 40 minutes. You can stir halfway through, or allow to get really browned on one side, depending on your preference.
- Finish with sesame seeds or hemp seeds for a little extra yum, and enjoy!
A few more recipes to try:
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