Sunday, October 27, 2013

Roasted Butternut Squash

Adapted from Reboot with Joe
  • 1 butternut squash
  • 1 T melted coconut oil, plus more for dressing at the end
  • 1/4 cup vegan parmesan cheese (or regular high-quality parmesan if you prefer)
  • Sea salt and pepper to taste
  • Dash of fresh chilies
  • 1-2 T roasted pumpkin seeds
  • garnish with lemon zest and squeeze of lemon juice
  1. Preheat oven to 425 F/ 218 C.
  2. Cut off the top and bottom of the butternut squash.
  3. Chop squash into cubes and toss with oil.
  4. Add to a baking rack on a baking sheet so the squash is cooked evenly all around.
  5. Season with salt, pepper and cheese.
  6. Cook for 20 – 25 minutes, or until golden brown, crispy on the outside and soft on the inside.
  7. Remove from oven then sprinkle on chilies, pumpkin seeds, olive oil, lemon zest and juice just before serving.

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