Roasted Butternut Squash

When you see a beautiful local butternut squash, buy it! A good peeler allows you to easily peel the skin off before cutting into it. Leave the seeds and the core in. They roast in the oven with the squash and add a delicious texture and flavor.

makes ~3 cups


1 butternut squash (1 lb)

1 cup of sliced red bell peppers

3 Tbsp EVOO

1 tsp salt

1 tsp black pepper

1 tsp of minced serrano

1 tsp of ground cardamom

1 tsp ground cumin


  1. Preheat the oven to 400 F. Peel the squash, cut it in half length-wise, then into angled wedges (leave core and seeds in).  
  2. Toss with red bell peppers, olive oil, salt, black pepper, serrano, cardamom, and cumin. 
  3. Place on a sheet pan and bake at 400 F for 20 minutes. Turn oven down to 350 F and bake for another 10 minutes. Serve. 

ideas / variations

  • Add to a salad of ribboned kale right out of the oven. The heat from the squash will soften the kale. 
  • Top with sesame seeds for a little more crunch. 
  • Use to top rice or as a filling for sandwich. 
  • Drizzle with plain yogurt just before serving or put cheese on few minutes before it is finished cooking in the oven.