Description
Boost vitamin A intake with buttery roasted squash and a sprinkle of mineral rich sea salt. Sweetness varies with the squash you use.
Ingredients
Units
Scale
- 8 cups peeled and diced butternut squash (1 large squash)
- 1 1/2 tablespoons ghee
- 3/4 teaspoon sea salt
Instructions
- Place 8 cups peeled and diced butternut squash in a large mixing bowl (with a lid).
- Melt 1 ½ tablespoons ghee in a sauce pan. Pour ghee over the squash. Immediately cover the bowl and shake to coat. Spread squash out in a single layer on a large rimmed baking sheet.
- Roast the squash at 425° for 16-18 minutes. Sprinkle ¾ teaspoon sea salt over the squash. Flip and stir briefly to distribute sea salt. Roast an additional 16-18 minutes.
Notes
- Don’t give up if your first squash doesn’t taste sweet. Try cooking your next squash within a few days of buying it.
- Butternut squash peels easily with a micro-serrated edge peeler.
- 8 cups of diced squash fills a rimmed half-sheet. Place it on the pan in a single layer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
