In an effort to give my healthy, homemade lunches more variety I’ve been looking for different carbs/starches to substitute for my usual roasted potatoes. I’ve never been much of a potato enthusiast, but I love simple diced and roasted white potatoes and sweet potatoes. I ate a lot of them when I was doing my Whole30-ish diet in October. But as much as I enjoy them, I need other options for my weekday lunches so that I don’t get completely burned out on potatoes. While I was in Tallahassee for Christmas I tried out a recipe for mashed butternut squash and it was only semi-successful, mostly due to the fact that I was too lazy to use a food processor. (Note: Mashing roasted butternut squash with a fork doesn’t really work, nor does blitzing it with an electric mixer.) But in spite of its weird texture, the flavor of the partially mashed butternut squash was outstanding, so I saw some potential for a tasty and less complicated version. I basically just used the same ingredients, olive oils and minimal seasonings, but didn’t do anything else after the roasting step. What could be simpler? I make this every couple of weeks and it’s the perfect side dish for just about any meal.
12 oz diced butternut squash
1 Tbsp extra virgin olive oil
3/4 tsp salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
Put the diced butternut squash in a large bowl. (I buy pre-diced butternut squash for convenience. My time is valuable-ish and this helps make my healthy lunches more achievable.) Add the olive oil, salt, Italian seasoning, and pepper and stir to combine. Bake at 375 deg F for about 30 minutes, stirring once about halfway through, or until tender and slightly browned. The duration required will depend on how large the pieces of squash are. The Green Giant variety that I usually buy is a small dice, less than 1 inch per piece, so it took less time than the recipes I researched. Enjoy!
Based on Momtastic’s Roasted Butternut Squash.