Roasted Butternut Squash

When you see a beautiful local butternut squash, buy it! They aren’t too complicated to deal with if you have a good peeler and peel the skin off before even 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 olive oil

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. 
  2. Peel the squash, then cut it in half length-wise, then into angled wedges (leave core and seeds in).  
  3. Toss with red bell peppers, olive oil, salt, black pepper, serrano, cardamom, and cumin. 
  4. 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 this 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.