Clean Eating baked butternut squash
A delicious, oven baked fall dish
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 1x
Ingredients
Scale
- 1 butternut squash cut in 2 halves
- 2 tablespoon olive oil
- 6 garlic cloves
- 2 garlic cloves, minced
- 2 tablespoon fresh rosemary leaves, finely chopped (you can also use fresh or dry thyme or oregano instead)
- salt and pepper
Instructions
- Preheat the oven to 400 degrees °F (200°C)
- Line a sheet pan with parchment paper or use a baking dish.
- Scoop out the seeds and stringy with a melon baller. (Save pumpkin seeds for roasting or discard.)
- Take a small knife and cut lines along the top of the vegetable.
- In a small bowl, combine minced garlic with olive oil.
- Slather the garlic oil all throughout the squash halves. I like to make sure that every part is covered.
- Put 3 garlic cloves each in the hole of each squash half.
- Sprinkle each half with rosemary.
- Season with salt and pepper.
- You can also sprinkle some rosemary leaves on the baking sheet for a more intense aroma.
- Place the veggie halves in the pre-heated oven.
- Bake in the oven for 45 to 60 minutes until the squash is tender, depending on the thickness of your veggie.
- Remove from oven and serve immediately
Notes
- In my vegetarian times I’ve loved to combine it with baked feta cheese, see instructions below.
- Oregano and thyme go just as well as rosemary.
Find it online: https://leanjumpstart.com/baked-butternut-squash/