WATCH Laura prepare this delicious Roasted Butternut Squash recipe on YOUTUBE, along with her entire vegan supper menu, including; Walnut-Stuffed Portobello MushroomsSpinach with Garbanzo Beans and Caramelized Onions, and Lovely Lemon Cake!

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ABOUT THE RECIPE:

This recipe comes together quickly if you purchase precut butternut squash, which is often available in supermarkets. The squash and garlic become golden brown and caramelized due to the long roasting time, producing a naturally sweet side dish that pairs well with many entrées.

Makes 2 to 4 servings

2

INGREDIENTS:

1 medium butternut squash, peeled, seeded, and cubed
3 cloves garlic, coarsely chopped
2 to 3 teaspoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
Chopped fresh parsley, for garnish (optional)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper.

Put the squash, garlic, and oil in a medium bowl and toss to combine. Spread the mixture in a single layer on the lined baking sheet. Bake for 40 to 50 minutes, until tender, turning once or twice during baking. Season with salt and pepper to taste. Garnish with fresh parsley if desired, and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

This recipe comes together quickly if you purchase precut butternut squash, which is often available in supermarkets. The squash and garlic become golden brown and caramelized due to the long roasting time, producing a naturally sweet side dish that pairs well with many entrées.

Makes 2 to 4 servings

2

INGREDIENTS:

1 medium butternut squash, peeled, seeded, and cubed
3 cloves garlic, coarsely chopped
2 to 3 teaspoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
Chopped fresh parsley, for garnish (optional)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper.

Put the squash, garlic, and oil in a medium bowl and toss to combine. Spread the mixture in a single layer on the lined baking sheet. Bake for 40 to 50 minutes, until tender, turning once or twice during baking. Season with salt and pepper to taste. Garnish with fresh parsley if desired, and serve.

Roasted Butternut Squash with Garlic
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book and buy a signed copy HERE.
You can now WATCH Laura prepare this delectable squash recipe, along with her entire delicious vegan menu on YOUTUBE!
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